Profiteroles… say what?

Chocolate Profiteroles otherwise known as…

Chocolate Cream Puffs served with Sweet Cream and Bing cherries

Chocolate Cream Puffs

  • Servings: 6-8
  • Difficulty: hard
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Chocolate Cream Puffs served with Sweet Cream and Bing Cherries


Sweet Cream
1 cup heavy whipping cream, divided1/4-1/2 cup of sugar
1/2 cup plus 2 tablespoons flour2 tablespoons unsweetened cocoa powder3/4 cup water3 tablespoons butter1 tablespoon granulated sugar1/4 teaspoon salt3   eggs, lightly beaten Fresh blackberries, raspberries or cherries Powdered sugar


For sweet cream, place 1/2 cup of the cream in a small bowl, whip and add sugar slowly. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse until soft peaks form.
Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in a saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in a mixing bowl. Add eggs; whisk until smooth and very thick. I found I could only get it fully blended and smooth with a hand mixer.
Lightly spray mini muffin pan with vegetable oil. Attach (large) open star tip to a piping bag (I used the Pampered Chef Easy Accent Decorator which made it particularly easy) ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. I made each muffin spot about 2/3 full. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely.

Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse (we just put the cream in a small Ziplock bag and cut off the corner to use as a makeshift piping bag; replace tops. Sprinkle lightly with powdered sugar;


Tips: Pipe batter into pan, filling wells about halfway to two-thirds full. Use a wet fingertip to smooth top of rosette for a more even shape. Bake until puffs appear dry on surface and in cracks. If you don’t have enough dough to fill all the cups (you should but if you don’t scrape every bit you may be a tad short) be sure to fill the empty cups with water to help with baking consistency.

Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use a serrated knife to slice tops off of cooled puffs.

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