20 min

Baking Time

13 min



Chocolate, fluffy and beloved … Now the ultimate profiterole is made at home!


For the dough:

  • 150 gr. fresh milk
  • 150 gr. water
  • 150 gr. flour for all uses
  • 80 gr. butter
  • 1 tsp salt
  • 15 gr. sugar
  • 5 eggs

For the creme patissierie:

  • 110 gr. sugar
  • 3 yolks
  • 50 gr. corn flour
  • 1 vanilla
  • 500 gr. full-fat milk)
  • 120 gr. cream (35%)

For chocolate sauce:

  • 225 gr. couverture
  • 150 gr. full-fat milk
  • 50 gr. cream (35%)
  • 40 gr. butter


  1. For the dough: Place a pot on moderate heat, add water, milk, salt and sugar. Once warm, add the butter cut into cubes. When it melts, slowly pour the flour and mix , so that the flour is cooked. When the mixture is no more sticky and peels off the walls of the saucepan, transfer it to the mixer bin and beat with the feather of the mixer  to cool slightly. Add the eggs one by one,  taking care to incorporate each one with the mixture before adding the next one.
  2. Transfer the mixture to a confectionery bag and place baking sheets in a tray. We create dough balls (i a size of one teaspoon) and make sure they are spaced apart so they will not stick together during the baking. Bake for 13 minutes at 200 degrees until they get a golden color. * If we do not have a bag of pastry, we can do the same using a teaspoon.
  3. For the creme patissierie: Place a pot on medium heat, add the milk with the half sugar and the vanilla, and be careful because it’s easy for the milk to get burnt. In a bowl  put the yolks, the corn flour, the rest of the sugar and mix with the wire. Take some the warm milk, pour it into the bowl and stir. Then add the whole mixture to the saucepan and mix until the cream has thickened.
  4. Cover well with plastic wrap and transfer it to refrigerator. Beat the cream until it becomes whipped and then beat the cold cream with the wire.
  5. For chocolate sauce: In a saucepan, warm the milk with the cream and, after we remove it from the fire, pour in the chocolate. Mix with a wire and pour the butter. Leave to cool down.
  6. For serving: Put a little pastry cream on the pot that we want to serve (eg glass or pyrex) to stick your dough balls. Fill the dough balls, put it in the pot and pour in chocolate. If we want we can add vanilla ice cream in the middle.

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