Mum's best profiteroles


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(47 ratings)

Prep: 20 mins Cook: 30 mins

More effort

Serves 6

Award-winning writer, Fiona Beckett, shares her recipe for the 1970's classic dessert

Nutrition and extra info

  • Freeze un-filled pastry

Nutrition: per serving

  • kcal564
  • fat39g
  • saturates21g
  • carbs51g
  • sugars38g
  • fibre1g
  • protein5g
  • salt0.5g
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  • 50g butter (preferably unsalted), cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp caster sugar
  • 75g strong white flour, sifted with a pinch of fine sea salt
  • 2 eggs, lightly beaten



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

  • 300ml double cream
  • few drops vanilla extract

For the sauce

  • 50g cocoa powder
  • 175g caster sugar


  1. Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

  2. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

  3. When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.

  4. To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

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Comments, questions and tips

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24th Dec, 2019
I agree with comments below. I tried the water thing, but they stuck to the tray. Will go back to using greaseproof paper in the future! Also, keep an eye on them in the oven. 18 mins was slightly too long in my oven and they were slightly over-browned.
david atkinson's picture
david atkinson
21st Dec, 2019
i love the fact the beeb have these at hand but.. why cut the butter into dice when you are going to put it in the water and heat it up, so the butter would melt. also. it says unsalted butter then it tells you to add salt to the flour.. why not just have salted butter. another one. you dont need to put the sugar in when you make this recipe. it would make it to sweet.. especially if you sweeten the cream and use chocolate on top of the profiteroles/eclairs
Alison Neil's picture
Alison Neil
7th Apr, 2019
Great recipe and family loved the chocolate sauce, but use a non-stick baking tray or maybe greaseproof paper.
7th Apr, 2019
Really easy, followed the recipe exactly and worked really well.
lauren28052007's picture
16th Jan, 2019
I made two batches of this. On the first batch I didn't bring it to boil so the mixture was a failure. However, when I followed the recipe exactly, they were gorgeous! I added some extra vanilla extract to my cream and it made it sweet and beautiful.
24th Oct, 2018
Straight forward and easy to follow, perfect each time but would use a non stick paper or grease the tray as despite the water they do stick!
Sarah Hall
23rd Jun, 2018
First time I’ve ever made choux pastry but these were soooo easy! Totally delicious. Found that the chocolate sauce was more than needed - will only make half as much next time.
Katie Hull's picture
Katie Hull
16th Jun, 2018
This recipe makes really good pastry, however, I found that the pastry stuck to the baking tray despite the water. Hopefully if I try greaseproof paper it won’t happen- still delicious though!
3rd Sep, 2017
Such an easy recipe! Ive made profiteroles before and it's resulted in my son having to hold the pan down while I mix, absolutely exhausting! But I found this recipe really straightforward and although it gave my arms a bit of a work out it wasn't too strenuous or for too long. I put wet sheets of baking paper down on the tray to help them rise. One small word of advice, whatever size you think you should made the blobs - go smaller, they really do expand.
1st May, 2017
Thanks for this recipe. Tried it first time and went really well! A couple of them collapsed but I think that's because I made the pastries too big - maybe half teaspoonfuls in future for anyone new to profiterole making!


elainemollison's picture
25th Jul, 2019
Can the profiteroles be frozen before or after cream and chocolate sauce is added?
goodfoodteam's picture
26th Jul, 2019
Thanks for your question. Freeze the profiteroles before filling them. Our freezing information appears above the nutritional advice. We hope this helps in the future.
lauren28052007's picture
6th May, 2019
Could you pipe this pastry into eclairs??
goodfoodteam's picture
7th May, 2019
Thanks for your question. Yes, you can use this for eclairs. Cook until well risen and brown. If you would like a specific eclair recipe, we have a number on the site including this one:
3rd Nov, 2013
How many individual profiteroles is this supposed to make? Always useful to know so you know how it to make the blobs!
fried potatos's picture
fried potatos
12th Jan, 2020
Its hard to tell exactly but make sure that they are not to big when you pipe them on the tray as they really do get a lot bigger (like i did the first time i made them) they should be around about the size of a walnut when piped on the tray
fried potatos's picture
fried potatos
12th Jan, 2020
If you use a piping bag to place the pastry on the tray and there is a little spike on the top of the chou, wet your finger and gently press the spike down. This way the wet pastry will not stick to your finger. Also, beat an egg after placing the pastry on the tray and brush each profiterole with the egg wash. This will give them a lovely colour and a little shine! Remember all of thee tips are for BEFORE you put them in the oven.
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