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Profiteroles are one of those decadent desserts you know you should not eat but once you see them your resolve soon weakens. This recipe has been put together by Hub-UK for the benefit of a lady living in the USA who last experienced them in Ireland ten years ago and longs to try them again. If you have never tried them take the hint.


Choux Pastry:
4 oz plain flour
2 oz butter
1/4 pt water
3 eggs

Cream (whipping or double) - see Tallyrand's explanation on cream below.

Chocolate Sauce:
500 ml water
80 gm sugar
150 gm bitter chocolate
30 gm cocoa powder
75 ml cream


Choux Pastry:
1. Place fat in water and melt over gentle heat, then bring to boil.
2. Remove from heat and stir in flour.
3. Return to heat, stirring until mixture forms a ball in middle of pan.
4. Allow to cool.
5. Lightly whisk eggs and beat thoroughly with a wooden spoon into cooled mixture, a little at a time.

1. Place choux paste into forcing bag with 5/8 inch nozzle
2. Grease baking sheet, run under cold tap, leaving fim of water on tray.
3. Pipe round on tray. Cover with another deep tin and bake in hot oven 425ºF for 30 minutes.
4. Remove from baking tray and make a slit down one side.
5. When cold, fill with whipped cream.

Chocolate sauce:
1. Boil the water and sugar until it has the consistency of a thick syrup
2. Mix the cocoa powder to a smooth paste with a little water
3. Stir the cocoa into the syrup and add the cream
4. Bring the mixture back to the boil, remove from the heat
5. Stir in the chocolate, and allow to cool

Either, after filling with cream, coat each profiterole with chocolate sauce and leave to cool or alternatively serve with hot chocolate sauce for pouring over.

Types of creams and their fat contents by Tallyrand

I have been asked by Hub-UK to give a brief explanation about the different creams because the descriptions used on different sides of the Atlantic can be confusing.

Type Fat content


Half cream

12 -

will not whip, used as a pouring cream

Single cream

18 -

will not whip, used as a pouring cream and in soups, sauces etc

Soured cream

18 -

Whipping cream

35 -

the most stable for whipping due to its fat content

Double cream

48 -

a rich pouring cream, will whip but unstable quality, may be floated on top of coffees. Tends to be unstable and split if heated to boiling point in foods: soups etc

Double cream (thick)

48 -

a rich spoonable cream, will not whip. Tends to be unstable and split if heated to boiling point in foods: soups etc

Clotted cream

55 -

a very thick cream traditionally served with Devonshire cream teas

Crème fraiche

a cultured cream, used as a dessert cream and maybe used to finish soups, sauces etc. Likely to be unstable if heated.

Cream for normal whipping should contain a minimum of 30% butterfat, however with today's technology: ultra speed whisks and other blenders, this may not be as important as it once was. Partially frozen skimmed/non fat milk for example can be whipped to make a great low fat (.5gm) whipped cream alternative with the use of todays 'magic wand' food processors.