Double chocolate profiteroles with salted caramel cream

Double chocolate profiteroles with salted caramel cream

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(8 ratings)

Prep: 45 mins Cook: 35 mins

A challenge

Serves 6
Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert

Nutrition and extra info

Nutrition: per serving

  • kcal479
  • fat37g
  • saturates22g
  • carbs28g
  • sugars19g
  • fibre1g
  • protein8g
  • salt0.7g
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    For the choux pastry

    • 75g plain flour
    • 2 tbsp cocoa powder
    • 85g slightly salted butter, chopped into small pieces
    • 3 medium eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the salted caramel cream

    • ½ x 397g can caramel (we used Carnation)



      This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

    • ½ -1 tsp sea salt flakes
    • 300ml pot double or whipping cream

    To decorate

    • 100g white chocolate, finely chopped
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 50g dark chocolate, finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • chocolate sprinkles or edible glitter (optional)


    1. Sieve the flour and cocoa into a bowl. Put the butter in a saucepan and add 225ml water. Bring to a fast boil, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until the mixture comes together to a smooth, shiny dough, and pulls away from the sides of the pan. Tip the dough into a bowl and spread it up the sides with your spoon to help it to cool down quickly (but don’t let it cool completely – it’s easier to incorporate the eggs while it’s still warm). Heat oven to 200C/180C fan/ gas 6 and line 2 baking sheets with baking parchment.

    2. While the dough is still warm, add the eggs a little at a time, beating well with a wooden spoon between each addition. You’re looking for a smooth consistency, that reluctantly falls off the spoon in a V shape (you may not need to use all the egg). If the mixture becomes too runny, you won’t be able to pipe it; if it’s too thick, it won’t puff up in the oven. When you’re happy with the consistency, spoon it into a disposable piping bag.

    3. Snip off the end of the piping bag to give you a 1cm opening. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a walnut, over the 2 sheets – you should make 18-20 in total. Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough. Place the 2 sheets in the oven and bake for 25-30 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.

    4. Spoon the caramel into a large bowl, add 1/2 tsp salt, mix well and taste – add a little more salt if you like. Add the cream and whisk until holding soft peaks (the cream can now be stored in the fridge for up to 1 day).

    5. Split the choux buns in half, spoon a generous dollop of salted caramel cream into each and replace the lids. Melt the white and dark chocolates in 2 bowls suspended over pans of gently simmering water, or in the microwave. Transfer the dark chocolate to a piping bag and set aside to cool a little. Top each bun with a spoonful of white chocolate, stack the profiteroles on a plate or cake stand, then drizzle over the dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if you like. Serve straight away.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    5th Nov, 2016
    Nightmare.. 225ml water for cooking 85g butter, 75g flour and 2 tbsp cocoa powder? It became like jelly! I've made other pate a choux no problem. I think there is something wrong with this recipe..
    23rd Jan, 2016
    I really don't understand the negative comment for this recipe! We made them yesterday for dessert after a meal with friends. They got a big thumbs up from all nine guests. The recipe was easy to follow and the end result was very impressive. The only alteration I made to the recipe, and this was after I read the reviews before starting, was to whip the cream to soft peak and then fold the caramel into the cream. We also added slightly more caramel than the recipe stated! Overall a fantastic recipe that we will definitely be using again!
    2nd Jan, 2016
    These made a stunning New Year's Eve pudding! Having read comments about the bitterness of the chocolate in the choux pastry, I was a bit concerned but BBC Good Food is bang on as ever as the combination of flavours is really excellent! I was really grateful for the accurate instructions - it's a while since I've made choux pastry so I was concentrating hard to give it my best shot. I only had large eggs (not medium as per the recipe) so given the recipe instruction that all the egg might not be needed, I was careful to err on the side of caution! In contrast to some of the comments below, I would say definitely try this - but wait to try it till everything is together!
    12th Dec, 2015
    We loved the salted caramel filling, didn't think the chocolate added much so have reverted to standard choux mix, everyone loves them.
    10th Dec, 2015
    Well...i tried it! Yes the chocolate profiteroles are bitter, but when combined with the salty/sweet cream they are fab! The only change I made was to make the white chocolate topping into a white chocolate ganache, both options are fine though! My oven is a bit temperamental so half rose really well and the other half were flat. To solve this issue I made a 1 1/2 batch size and turned the flat profiteroles into 1 for the base and 1 for the top. The rest I cut in half and filled as the recipe states.
    4th Dec, 2015
    Don'even try it, extremely bitter, they all ended in the bin. Now I understand why I have never seen a choux pastry with cocoa.
    goodfoodteam's picture
    8th Dec, 2015
    Hi there, sorry to hear you didn't enjoy this recipe. The flavour of the profiteroles on their own won't be sweet, however when combined with the melted dark chocolate, white chocolate and salted caramel cream the result should be well balanced. We do hope you'll be tempted to try them again or one of our alternative recipes such as these raspberry, white chocolate and pistachio profiteroles: 
    Helen Owain
    22nd Nov, 2015
    What a waste of time and money. I have just made these for my birthday party and they taste so bad I had to put them straight in the bin. They are extremely bitter, due to the cocoa, and the cream wouldn't thicken with the caramel in it. I'm really disappointed, and without a dessert now.
    goodfoodteam's picture
    8th Dec, 2015
    Thanks for getting in touch. We’re very sorry to hear you didn't have success with this recipe, especially on your birthday. The flavour of the profiteroles on their own won't be sweet, however when combined with the melted dark chocolate, white chocolate and salted caramel cream the result should be well balanced. We didn't have an issue bringing the cream and caramel together when we tested this recipe in the Good Food kitchen, however caramel products can vary, so if it isn't working out you could try whipping the cream to soft peaks first separately before you add the caramel. We hope that helps!
    Daniel Jeffries's picture
    Daniel Jeffries
    27th Sep, 2018
    The recipe says it serves six, but is that six profiteroles, or six people eating two each, or some other number? I need to know the right quantities of ingredients to purchase. Thank you!
    goodfoodteam's picture
    3rd Oct, 2018
    Thanks for your question, the mixture makes 18 - 20 profiteroles to serve 6 people.
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