Profiteroles with white & dark chocolate filling

Profiteroles with white & dark chocolate filling

A pudding with a surprise - half and half white and dark chocolate inside

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 mins

Method

  1. To make the pastry, heat the oven to 200C/fan 180C/ gas 6. Melt the butter in 250ml water in a large pan. Bring to boiling point and tip in the flour and salt. Beat hard with a wooden spoon for 10 to 15 seconds - just long enough to make a smooth paste, which leaves the sides of the pan. Cool to room temperature.
  2. Line two baking trays with baking parchment. Beat the eggs one at a time into the cooled paste. When smooth and glossy, spoon heaped teaspoonfuls onto the baking trays, spacing them about 6cm apart.
  3. Bake for 30 minutes, until puffed up and golden. Cool on a rack, poking a hole in the base of each profiterole to let out the steam.
  4. To make the filling, beat the cream to soft peaks. Divide into two bowls, and fold the melted white chocolate into one and the plain chocolate and sugar into the other.
  5. Fill a piping bag with the white chocolate mixture and fill half the profiteroles, filling through the hole in the base. Fill the other half of the profiteroles with the plain chocolate cream.
  6. Pile onto a cake stand and drizzle with a little melted chocolate.
Try

Know-how

When melting chocolate there are two basic rules to avoid it seizing (becoming thick, gritty and unworkable): don't overheat it and don't let water get into the chocolate bowl. Either melt chocolate in a heatproof bowl set over (not in) a pan of simmering water or give it 20-second blasts in the microwave, stirring between each one to re-distribute the heat.

Per serving

491 kcalories, protein 7.3g, carbohydrate 35.0g, fat 36.7 g, saturated fat 21.5g, fibre 0.7g, salt 0.39 g

Recipe from olive magazine, November 2006.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Lilian

    02 January 2008

    Lilian commented on this recipe

    used three eggs...turned out too liquidy...doubled the dried ingredients but still only used 3 eggs and then it worked perfectly!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shell021

    03 February 2008

    shell021 commented on this recipe

    I made these and they turned out great, the only thing that I didn't do was put the paste on a plate to cool as forgot and it still turned out fine.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    29 March 2008

    Emma commented on this recipe

    What is whipping cream please?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sparkybec

    14 July 2009

    Sparkybec commented on this recipe

    This was my first venture into deserts following a father's day request. I was surprised at how easy they were to make. Like shello21 I didn't wait for the paste to cool to room temperature and it turned out fine. The dark chocolate filling was seriously sickly, too much for me, but the white chocolate filling was delicious. Lets just say my family, housemates and boyfriend are very happy to test the next batch!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shabba

    30 September 2009

    Shabba rated and commented on this recipe

    5 stars

    These were so much easier than I thought they'd be and were absolutely delicious. Made them for an anniversary meal as my husband's two favourite things are profiteroles and white chocolate and mixing chocolate into the filling was fantastic - he's already put a request in for more at the weekend!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo crazychris991

    24 October 2009

    crazychris991 commented on this recipe

    Is it too liquidy, do you need to double the quantities of the chocolate

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lara

    22 April 2010

    Lara rated and commented on this recipe

    5 stars

    Very good recipe, we loved dark chocolate cream but I whipped the cream to firm peaks otherwise it would be difficult to fill the profiteroles with it. Very delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Catherine Tate

    07 May 2010

    Catherine Tate rated and commented on this recipe

    5 stars

    3 eggs would have made the mixture too sloppy! Also the cream must be whipped into firm peaks otherwise it is too difficult to fill the profiteroles making a sloppy but very tasty mess!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Natasha4995

    24 June 2010

    Natasha4995 rated and commented on this recipe

    5 stars

    Great, worked with quantities as stated, just used a plain cream filling instead.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo elliot.oram

    28 September 2010

    elliot.oram commented on this recipe

    haven't try this yet but sounds nice should i be using 3 or 2 eggs and with 3 eggs do i need to double the dried ingredients?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tigger

    17 December 2010

    Tigger rated and commented on this recipe

    4 stars

    Yum yum yum. They were outstanding but the reason I didn't give full marks is because I found them quite hard to make. Other than that I found them quite tasty. Another problem is it rook a while to make and figure out what to do.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo healthyvegitarian

    26 May 2011

    healthyvegitarian commented on this recipe

    Yummy. Easy and tasty. Any idea, how to stop it being lumpy before cooking though

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MrsPorter

    29 August 2011

    MrsPorter rated and commented on this recipe

    5 stars

    im just learning about baking and these were so much more simple than i imagined !, look and taste great, i followed the recipe, no added extras and turned out beautifull ! the mix of white and milk choc was a nice homemade touch

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sashbynoe

    30 October 2011

    sashbynoe rated and commented on this recipe

    3 stars

    I couldn't get on with this recipe. The choux pastry was easy to make, but took a long time to cook through and ended up a bit overcooked on the outside. Also the cream went really runny when i added the chocolate so it was hard to fill the profiteroles. No-one else seems to of had these problems so maybe I was having an off day but I won't be making this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jannine

    07 January 2012

    Jannine rated and commented on this recipe

    5 stars

    Used the ingredients as stated but filled with plain whipped cream instead. Easy-peasy!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo yelliewilson

    25 May 2012

    yelliewilson commented on this recipe

    What a brilliant recipe! I tried another recipe on this web site which went badly wrong as they didnt rise. This one is fab! I followed the recipe exactly and they turned out perfectly! Very easy to make despite looking very impressive. Have made them twice since and had brilliant results. They never seem to go as far as the recipe suggests though, so I normally double the recipe just to be safe! I think they need a little more sauce too so use one from another recipe - 100g melted chocolate with 125ml double cream and 3 tbspn caster sugar. Try it, it's no a hard as it looks!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo freya_marks

    25 June 2012

    freya_marks commented on this recipe

    I have always loved profiteroles, but these were the best i have had yet! Absolutely loved the white chocolate cream inside and just used the dark chocolate for the sauce on top (added some cream to the sauce to make it less bitter). Profiteroles turned out perfect too- no collapsing! A tip I use is that once you pierce them put them back in the oven (turned off) to help the inside dry out (and to prevent going soggy) just for 5 or 10 minutes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo freya_marks

    25 June 2012

    freya_marks rated and commented on this recipe

    5 stars

    oops 5 STARS!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hrfoodie

    21 August 2012

    hrfoodie rated and commented on this recipe

    3 stars

    Well, I read all the comments and thought "I won't hearken to all these comments" and made the mixture with three eggs. It WAS runny! So I made the mixture with TWO eggs - more pipable but didn't rise as much in the oven. My money's on the recipe as written - yes it is runny, but pipe quickly and everything will be FINE! Beautiful puffy, crisp choux pastry! The moral of the tale: trust what these guys say, after all they cook for a living.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laura

    31 October 2012

    Laura commented on this recipe

    If you've made profiteroles using other recipes before, then you probably will think this mixture is too runny (as I did!) but these were by far the best profiteroles I have ever made, Delia's recipe included. They rose beautifully and stayed crisp even when filled. Don't change a thing, they are fab!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 mins

Ingredients

FOR THE CHOUX PASTRY

  • 100g butter
  • 120g plain flour , sifted
  • a pinch of salt
  • 3 eggs

FOR THE FILLING

  • 284ml whipping cream , chilled
  • 100g plain chocolate , melted and cooled a little
  • 100g white chocolate , melted and cooled a little
  • 2 tbsp icing sugar

TO SERVE

  • 50g plain chocolate , melted
Print this recipe
Add to your binder

Per serving

491 kcalories, protein 7.3g, carbohydrate 35.0g, fat 36.7 g, saturated fat 21.5g, fibre 0.7g, salt 0.39 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close