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Chocolate Profiteroles With Cocoa Choux Pastry

I had been dreaming of trying out cocoa choux pastry and the fabulous Serena of Dolce London had been having the same thoughts.  So we got together for a morning and played with creating the BEST profiteroles ever.

Whilst Serena wasn't looking I ventured forth with a small amount of Chantilly cream and added a small amount of sea salt.  For my palate it truly rocked ... not sure about that Serena agreed!

The flavour combinations we tried and absolutely loved:


 Amelia Rope Chocolate Profiteroles

COCOA CHOUX PASTRY (Makes approximately 60 choux buns)


  • No 8 Nozzle (to pipe choux buns)
  • No 5 nozzle (to fill choux buns)
  • Piping bags
  • Baking Trays


  • 250ml water
  • 100g butter (chopped into cubes)
  • 2g salt
  • 5g sugar
  • 140g soft flour (T55)
  • 10g cocoa powder
  • 220-250g egg (white & yolk)


Grease and line a baking tray with baking paper.

In a saucepan warm the water, butter, salt and sugar and when the butter is melted, bring to the boil for a few seconds and remove from the heat.

Sieve the flour and cocoa powder and add to the saucepan.  Mix together fast with a spatula until a dough is formed and comes cleanly away from the side of the pan.   

Put the mixture back on the heat and cook until dry (it rolls into a dough)

Profiterole Dough

Leave to cool.

Beat the eggs.  Add them gradually to the cool mixture mixing with a spatula until the mixture is elastic and of piping consistency.  

Then on the lined baking tray pipe the choux (approximately 2.5cm) using the No 8 nozzle.  Leave around 2cm between each piped choux one.  

Piping Profiteroles Amelia Rope Chocolate

Coat a finger with any left over beaten egg and place gently on the top of each profiterole peak which was left after the piping.  This will help you achieve a more rounded profiterole with the bake. 

Bake at 180-190°C until crisp, well risen and (20-30 mins).  Only open the door to check the choux buns after 20 minutes to avoid them sinking.

Once they are ready take them out and put them on a cooling rack.

(You can freeze the choux buns in a freezer bag, at this stage, for up to a month.  They take around 15 minutes to defrost)

White Chocolate and Pistachio Profiterole


PASTRY CREAM (Fills approximately 50 choux buns)


  • 500ml milk
  • vanilla extract to taste
  • 120-150g egg yolk
  • 90g sugar
  • 30g cornflour
  • 30g flour


Sieve the flour and corn flour on a baking sheet

Put the milk in a pan with vanilla extract and half of the sugar, on medium heat

In a round bowl, put the egg yolk and half of sugar and whisk quickly until smooth. Then add the flour and corn flour.

When the milk starts steaming (almost boiling), take 1/3 off the milk and put it in the eggs mix and whisk (leave the rest on the heat)

Return everything in the pan with the milk and whisk on a medium heat, continuously and fast - checking the side to eliminate any potential lumps. Cook until it thickens, boils and you don’t taste any flour

Spread the cream on a tray to cool down (15-20mins). Cover with cling film. 

Stir in your flavour to the cream and pipe into the profiteroles using the No 5 nozzle.

The cream will stay fresh for 48 hours if kept in the fridge.

CHANTILLY CREAM (Fills approx. 30 choux buns)


  • 300ml whipping cream
  • 30g icing sugar
  • Flavouring ideas: vanilla, rosewater extract, lemon zest, caramel flakes or even sea salt (the amount to your personal taste but start off smalls so you can add more - especially with the rosewater)


Whip all the ingredients, including your flavouring, in a large bowl on icing bain-marie until they form stiff peaks.  

The cream needs to be filled in the choux buns as soon as it is made.


Fill your piping bag nozzle and make a small hole in the base of each profiterole.  This will allow you to pipe you filling in.  

Filling the Profiterole


In a bain-marie melt your chocolate over a very low heat.

Dip the top of each profiterole into the melted chocolate. 

Dipping the Profiterole

Sprinkle over any extra decoration as the chocolate is solidifying.