I often make these little gems to take to work for a sweet morning tea snack. The pastry itself is quick & easy to make, and paired with the sweetness of the custard and bitterness of dark chocolate, they definitely hit the spot come 10am Monday morning. Most of all I enjoy gazing at them through the oven door as they transform from blobs of mixture into puffed up balls of goodness.



  • 1 cup water
  • 75g butter
  • 1 cup plain flour (sifted)
  • Pinch of salt
  • 4 eggs


  • 300ml milk
  • 3 egg yolks
  • 2 Tbsp caster sugar
  • 2 Tbsp plain flour
  • 1 tsp vanilla extract
  • 150g dark chocolate for coating tops of profiteroles


  1. Heat oven to 250° C.
  2. Put the water and butter in a saucepan over a low heat until the butter has melted. Bring to the boil (it is very important that the mixture boils). Turn down the heat.
  3. Add the sifted flour and the salt to the butter mixture all at once. Stir until the mixture forms a ball and leaves the side of the saucepan. Remove from the heat immediately.
  4. Put the mixture into a small bowl and, using a wooden spoon, spread the mixture up the sides of the bowl to all it to cool slightly (approx. 5 minutes).
  5. Whisk the eggs with a fork until just combined.
  6. Beat the pastry mixture with an electric mixer on a slow speed adding the eggs gradually. When combined, the mixture should be very thick, smooth and glossy.
  7. Drop rounded tablespoons of mixture (or pipe!) onto a tray lined with baking paper, allowing room between from the profiteroles to spread.
  8. Bake in the 250° oven for 10 minutes then reduce the heat to 200° and continue to bake for a further 20 minutes or until golden brown and firm to the touch.
  9. When cooked, remove from oven and make a small slit in the side of each profiterole to allow steam to escape. Return to the oven for a few minutes to dry out.

To make the custard:

  1. Warm the milk in a saucepan until almost boiling, then set aside.
  2. In another bowl, whisk together the egg yolks and sugar until pale and creamy. Add the vanilla extract then whisk in the flour.
  3. Whisking constantly, slowly pour the hot milk into the egg mixture, then pour it all back into the saucepan.
  4. Heat gently, stirring, for about 5 minutes or until thick.
  5. Pour into a bowl, press clingfilm over the surface, cool then refrigerate.

To serve:

  1. Melt the chocolate over a bain-marie then dip the profiteroles in to coat the top. Allow to cool.
  2. When both chocolate is set and custard is cool, either pipe the filling into the profiteroles by making a hole into the bottom with your nozzle or cut the profiterole in half and spread with custard.
  3. Enjoy!

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