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Géraldine’s Profiteroles

Géraldine’s Profiteroles are fairly simple to make. However, you will have much better luck if you use a baker’s scale to measure the ingredients exactly as listed.




125g (4.4oz) flour

180 ml  (≈6oz) water, room temperature

50g (≈2oz) butter

150g eggs ≈ 3 medium-sized eggs

1 Tbsp sugar

pinch of salt


200g (7oz) high quality dark chocolate, roughly chopped

150 ml (5oz) crème fleurette

100 ml (3.5oz) water (or substitute ¼ cup strongly brewed coffee)


Any flavor, although vanilla is the classic

Choux Preparation:

  1. Preheat the oven to 200° C/ 392° F
  2. Place water, butter, sugar and salt in a saucepan.
  3. Bring ingredients to a boil.
  4. Remove from heat and add flour all at once, stirring with a spatula.
  5. Return mixture to a low heat and work for another 5 minutes until the dough forms a film at the bottom of the pan.
  6. Remove from heat and let cool. (You can place mixture outside or on top of a bowl of ice to speed the cooling. NOTE: Mixture will look a bit like mashed potatoes before it cools, and more like an almond paste after it cools.)
  7. When dough is cool, add the first egg, mix energetically.
  8. Add the two other eggs one at a time following the same technique. (CAUTION: The dough should not soften too much otherwise it will not rise properly.)

To form the choux:

  • put the dough in a pastry bag or a Ziploc bag with the corner cut off, and squeeze the dough into small mounds on a baking sheet.
  • Place the baking sheet in the overn and bake for 25 minutes, or until pasty is puffed, golden, and firm to the touch. (NOTE: Open the oven door after 10 minutes to let out the moisture.)
  • Remove from the oven and place choux on cooling racks and allow to cool. (NOTE: if you prefer dryer choux, allow the choux to cool inside the oven.)

Chocolate Sauce Preparation:

  1. In a saucepan, in a bain-marie (double boiler) over medium-low heat place the chocolate and stir with a whisk until it is just melted.
  2. Add the crème fleurette and water/or coffee; stir to combine.
  3. Keep sauce warm in the bain-marie.

To Serve:

  1. Cut the choux in half.
  2. Place a scoop of ice cream on the bottom piece and cover with the top piece.
  3. Drizzle with chocolate sauce.

Voilà! Les Profiteroles. Bon appétit…

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