Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 28-30
The beauty of profiteroles is there is no added sugar. Infact the only sugar source is the dark chocolate in the ganache topping, so as long as you choose really good dark chocolate (minimum 70% cocoa) there's actually few baddies in this gorgeous pud. PS This is a bit of a special pud so I usually only make it for dinner parties etc hence the amounts will comfortably feed 8 adults, feel free to half the quantities if you require less.
  • For the choux pastry
  • 110g/4oz organic butter
  • 130g/41/2oz plain flour, sifted
  • 4 large free-range eggs, beaten
  • For the cream filling
  • 250ml/9fl oz full-fat milk
  • 1 vanilla pod, seeds extracted
  • For the ganache
  • 75g/2oz chocolate (minimum 39% cocoa solids), broken into pieces
  • 150ml double cream
  1. Preheat oven to 475F/220C or for fan 425F/200C
  2. Line 3 baking trays with greaseproof paper
  3. Place the butter and water in a saucepan and warm over a medium heat until the butter has melted, allow to come to the boil just for a second.
  4. Off the heat, add the flour and beat to a paste return to a low heat stirring till the paste comes away from the side of the pan and won't stick to your finger, approx 1 minute
  5. Allow to cool a little then add the beaten egg a little at a time, beating well till you have a splodgy consistency thats drops off the spoon
  6. Spoon into a piping bag and pipe approx 4cm diameter balls well spaced on the prepared baking sheets.
  7. Place in the pre-heated oven and bake for 10 mins.then reduce the oven temperature to 374F/190c or fan 338F/170C and continue to cook for a further 10 minutes, do not open the door.
  8. Remove from oven and slice in half leave on cooling racks to cool completely.
  9. Whip the cream into soft peaks, stiff enough to hold its form inside the profiterole
  10. For the ganache warm the cream over a medium heat, once hot take off the heat and break in the chocolate stirring constantly till you have a dark glossy ganache
  11. When the profiteroles are completely cold dip the tops of the profiteroles in the ganache coating generously, replace on the cooling rack to dry (to sped this up you can place in the fridge for 5-10 minutes.
  12. Sandwich the base and tops of the profiteroles together with the whipped cream. For decorative purpose you can pipe the cream in using a piping bag held 1cm above the profiterole.
  13. Place on a decorative plate or cake stand
  14. Serve with vanilla ice cream and a smattering of raspberries or strawberries
For a more adult twist add a tablespoon of kirsch or brandy to the cream once whipped.
Recipe by HEALTHY-CHEF at