Classic Profiteroles with Rich Chocolate Sauce
Learn the foolproof method for light-as-air profiteroles filled with whipped cream. Topped with a rich, dark chocolate sauce, they are a truly classic dessert.
A Step-by-Step Guide to the Perfect Delia Smith Profiteroles Recipe
Mastering this classic Delia Smith Profiteroles Recipe is a true kitchen milestone, and not nearly as daunting as you might think. There is something utterly magical about turning simple flour, butter, water, and eggs into the lightest, airiest little puffs of pastry. Known as choux pastry, this is the foundation for not only profiteroles but also éclairs and gougères, making it a wonderfully versatile skill to have in your repertoire.
For me, the beauty of a profiterole lies in its contrasts: the crisp, delicate shell against the cool, soft whipped cream, all brought together by a generous coating of rich, dark chocolate sauce. It’s a dessert that never fails to impress, whether piled high as a magnificent centrepiece for a celebration or served in smaller portions after a special supper.
Don't be put off by tales of collapsed buns or runny pastry. The key, as with so much in cooking, is to follow the instructions with a little care and precision. We will go through it all step-by-step, ensuring you understand not just what to do, but why you are doing it. With this method, you will achieve perfect profiteroles every single time.
Why You'll Love This Recipe
- Using strong plain (bread) flour provides a higher gluten content, which gives the choux pastry a robust structure, ensuring the puffs hold their shape and rise beautifully.
- The double-cooking process—first on the hob to form a 'panade', then in the oven—is crucial. The initial cooking gelatinises the starches, allowing the pastry to absorb more egg and expand with steam during baking.
- Beating the eggs in one at a time until the mixture reaches a 'reluctant dropping consistency' is vital for the final texture. This ensures the pastry is not too wet, which would cause it to spread and flatten rather than puff up.
- Piercing the hot buns immediately after baking allows steam to escape, which dries out the interior and prevents them from becoming soggy and collapsing as they cool.
Ingredients
- For the Choux Pastry:
- 50g (2 oz) butter, cut into small cubes
- 150ml (¼ pint) cold water
- 75g (3 oz) strong plain flour, sifted
- 2 large eggs, lightly beaten
- A pinch of salt
- For the Filling:
- 300ml (½ pint) double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar (optional)
- For the Chocolate Sauce:
- 100g (4 oz) good-quality dark chocolate (70% cocoa solids), broken into pieces
- 25g (1 oz) butter
- 2 tbsp golden syrup
- 3 tbsp water
Equipment Needed
Medium heavy-based saucepan · Wooden spoon · 2 baking sheets · Piping bag with a 1cm plain nozzle (optional but recommended) · Small saucepan or heatproof bowl · Electric or balloon whisk · Wire cooling rack
Step-by-Step Instructions
- First, let's make the choux pastry. Preheat your oven to 200°C (400°F, Gas Mark 6). Lightly grease two baking sheets.
- Place the butter and water in a medium, heavy-based saucepan over a medium heat. Let the butter melt completely and then bring the mixture to a rapid, rolling boil.
- As soon as it boils, remove the pan from the heat immediately and add all the sifted flour at once. Begin to beat vigorously with a wooden spoon. The mixture will look a mess at first, but keep beating until it forms a smooth ball of dough that comes away cleanly from the sides of the pan. This should take about a minute.
- Allow the dough to cool for about 5-10 minutes. This is very important, as adding the eggs when it's too hot will scramble them.
- Now, begin to add the beaten egg, a very small amount at a time. Beat thoroughly after each addition until the egg is fully incorporated before adding the next. The mixture will seem to separate initially, but have faith and keep beating. Continue until you have a smooth, glossy paste that has what we call a 'reluctant dropping consistency' – when lifted on the spoon, it should fall off in a V-shape after a few seconds. You may not need all the egg.
- You can now either spoon small, walnut-sized heaps onto the prepared baking sheets, or for a neater finish, use a piping bag fitted with a 1cm plain nozzle. Pipe small rounds, leaving a good amount of space between them as they will expand.
- Bake on the upper shelves of the preheated oven for 20-25 minutes. They should be well-risen, golden brown, and crisp. Do not be tempted to open the oven door for the first 15 minutes.
- Once baked, remove them from the oven. Using the tip of a small, sharp knife, make a small slit in the side of each profiterole to allow the steam to escape. Return them to the turned-off oven with the door slightly ajar for 5 minutes to dry out completely. Then, transfer to a wire rack to cool.
- While the buns cool, make the sauce. Place the chocolate, butter, golden syrup, and water in a small, heavy-based pan or a heatproof bowl set over a pan of simmering water. Heat gently, stirring occasionally, until everything has melted into a smooth, glossy sauce. Keep warm.
- For the filling, just before you are ready to serve, pour the double cream into a chilled bowl. Add the vanilla and icing sugar, if using, and whip with an electric or balloon whisk until it holds soft peaks. Be careful not to over-whip.
- To assemble, either split the cooled profiteroles in half or use the small hole you made earlier to pipe the cream inside using a piping bag. Pile the filled profiteroles into a pyramid on a serving dish and, just before serving, pour the warm chocolate sauce all over them.
Delia's Notes from the Kitchen
The real secret to choux pastry is confidence. When you add the flour to the boiling water and butter, you must beat it with gusto! And when adding the egg, don't panic if it looks curdled – just keep beating and it will come together into that beautiful, glossy paste. It's a recipe that rewards a firm hand and a little bit of faith.
How to Store & Reheat
The key to perfect profiteroles is to assemble them just before serving. The unfilled, baked choux buns can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month; simply thaw at room temperature and refresh in a hot oven for 3-4 minutes to crisp up again. The chocolate sauce can be made ahead and stored in the fridge, then reheated gently before serving.
Frequently Asked Questions
Why did my choux buns collapse after taking them out of the oven?
This is the most common problem and is usually caused by one of two things: they were underbaked, or the steam wasn't allowed to escape. Ensure they are a deep golden brown and feel crisp before removing them. Crucially, piercing the side to release steam helps the interior dry out and set, preventing collapse.
My pastry mixture was too runny. What went wrong?
This happens when too much egg is added, or it's added too quickly. Always add the beaten egg a tiny bit at a time, beating well between each addition. Stop when you reach a glossy paste that reluctantly drops from the spoon. The size of your eggs can affect this, which is why it's important to go by the consistency of the paste, not just the quantity of egg.
Can I make the profiteroles ahead of a dinner party?
Absolutely. You can bake the choux shells up to two days in advance and store them in an airtight container. You can also make the chocolate sauce ahead of time. Then, just before dessert, whip the cream, fill the shells, and gently reheat the sauce to pour over at the last minute.
Can I freeze profiteroles?
Yes, the unfilled baked shells freeze beautifully. Place them in a single layer in a rigid container and freeze for up to one month. To use, let them thaw at room temperature for an hour, then pop them in a hot oven (180°C) for 3-5 minutes to restore their crispness before filling.
What is the best chocolate to use for the sauce?
For the best flavour, I always recommend a good-quality dark chocolate with at least 70% cocoa solids. This provides a deep, rich flavour that balances the sweetness of the cream filling perfectly. Avoid using cooking chocolate, as the flavour is often inferior.