Desserts · ALWAYS FREE
Vanilla cream profiteroles with dark chocolate
Homemade choux puffs filled with vanilla whipped cream and finished with dark chocolate sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 425°F (220°C) and line a large baking sheet with parchment. Bring water, butter and salt to a full boil. Remove from heat, add all flour and stir vigorously. Return to medium heat for 1–2 minutes, stirring until a smooth paste forms and a thin film coats the pan.
- Transfer paste to a bowl and cool for 10 minutes to below 125°F (52°C). Beat in all measured egg gradually in four additions until glossy and thick enough to hold a mound. Pipe or spoon 12 equal mounds, spaced at least 3 inches (8 cm) apart. Smooth sharp tips with a damp finger.
- Bake for 15 minutes, then reduce heat to 350°F (175°C) without opening the door and bake for 20–25 minutes until well risen and deeply golden. Cut a small vent in each puff and return to the oven for 5 minutes to dry. Cool on a rack for at least 30 minutes, then split horizontally.
- Whip about 8 ½ oz (240 g) cold cream with sugar and vanilla to firm, smooth peaks. Heat the remaining 40 g cream just until steaming, pour over chocolate and stir until smooth; cool for 5 minutes until warm, not hot. Divide all whipped cream among the 12 shells, replace lids and distribute all sauce over them. Serve two per portion. Refrigerate filled puffs within 2 hours at 40°F (4°C) or below; use within 2 days. Fill close to serving for crispest shells.
Estimated nutrition
Per serving · 1 of 6- Calories
- 402 kcal
- Protein
- 6.9 g
- Total carbohydrate
- 23.7 g
- Total fat
- 31.3 g
- Total sugars
- 9.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All pastry, filling and sauce divided among 12 puffs. Contains wheat, egg and milk; check chocolate and vanilla for compatible vegetarian ingredients. No powdered sugar or extra garnish included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Vanilla cream profiteroles with dark chocolate: water; unsalted butter; all-purpose flour (wheat); whole eggs without shells; salt; heavy cream; granulated sugar; vanilla extract; dark chocolate with 60–69% cacao solids. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
