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Profiteroles with Homemade Chocolate Sauce picture

Profiteroles with Homemade Chocolate Sauce

Profiteroles, or cream puffs, are made with dough (choux pastry) that is only slightly sweet. Instead of ice cream, fill the cream puffs with real whipped cream, if you like, or fresh fruit.

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  • For the profiteroles:
  • 1/2 cup (4 ounces) unsalted butter, cut into small cubes
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups all-purpose flour
  • 6 large eggs
  • For the chocolate sauce:
  • 1 cup heavy whipping cream
  • 12 ounces semi-sweet or bittersweet chocolate chips
  • To serve:
  • Vanilla or other ice cream
  • Fresh raspberries (optional)
  • Chopped walnuts (optional)

Serves 6 to 8

  1. Preheat the oven to 425F.
  2. Place the butter, water, sugar and salt in a medium saucepan and bring to a boil.
  3. When the butter has melted, remove the mixture from the heat and add the flour. Using a wooden spoon vigorously beat the mixture until  the ingredients are well incorporated and the dough pulls away from the sides of the saucepan and forms a ball. Put the saucepan back over medium heat and continue to beat until a thin film forms on the bottom of the pan, indicating the flour is cooked.
  4. Transfer the dough to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for 3 minutes to cool slightly. With the mixer running, add the eggs one at a time beating for 1 minute between each addition.
  5. When all eggs have been added, beat the mixture on high speed until smooth and glossy.
  6. Dab a little of the dough in each corner of a large baking sheet. Cover the sheet with parchment paper, using the dough dabs as “glue” to hold it down.
  7. Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. (Note: It is easier if the piping bag is only half full; pipe in batches if necessary.)
  8. With the piping bag at a 90-degree angle to the baking sheet and tip almost touching, squeeze out a mound of batter about 1-inch round, leaving the mounds about 2-inches apart. Smooth the tops with a damp finger.
  9. Bake on the middle rack of the oven for 15 minutes. Reduce the heat to 350F and bake for another 10 minutes. Turn off the heat and with the oven door ajar leave the profiteroles in the oven to crisp for 15 minutes.  (Note: The profiteroles can be made to this point up to one day in advance and kept at room temperature in an airtight container (once cool), or they can be frozen for up to 3 months. Re-crisp the profiteroles before serving by placing them in a 375F oven for 5 minutes.)
  10. Meanwhile, make the chocolate sauce. In a small saucepan heat the cream until it just begins to boil. Remove the saucepan from the heat and add the chopped chocolate, stirring until smooth and glossy. (Note:  Chocolate sauce can be made up 2 weeks in advance and kept in a sealed container in the refrigerator. Warm the chocolate sauce just prior to serving for ultimate satisfaction.)
  11. To assemble, slice each profiterole in half horizontally and cover the bottom half with a scoop of your favorite ice cream. Put the top back on and then drizzle with the chocolate sauce. If you like, garnish with fresh raspberries or chopped nuts.  Serve immediately.

Thank you Susan!!!! Your work is inspiring and the food is always great!