Delia Smith Profiteroles Recipe

This Delia Smith profiteroles recipe pairs crisp, golden choux pastry buns with whipped double cream and a rich hot chocolate sauce. The choux is made with strong plain flour, butter, and eggs for a light, airy shell that puffs up beautifully in the oven. Ready in 45 minutes, this recipe serves 6.

I make these every Christmas and they never fail to impress. All you need is a sturdy baking tray, a piping bag, and a heatproof bowl for the chocolate sauce. The contrast between the warm sauce and cold cream filling is what makes them a proper showstopper.

Profiteroles Ingredients

For the Choux Pastry:

• 60g strong plain flour
• 1 teaspoon golden caster sugar
• 50g butter, cut into small pieces
• 2 large eggs, beaten
• 150ml cold water

For the Filling:

• 275ml double cream

For the Chocolate Sauce:

• 175g dark chocolate (70–75% cocoa solids)
• 120ml water

What You’ll Need

• Non-stick baking tray: A heavy-duty tray like the MasterClass non-stick baking tray holds heat evenly and stops choux buns from sticking. Its sturdy base will not warp at high oven temperatures.
• Piping bag and plain nozzle: A Lakeland piping bag with a 1cm round nozzle makes it easy to pipe neat, even choux buns. You can also use two teaspoons if you prefer.
• Heatproof bowl: A Pyrex glass bowl is ideal for melting chocolate over simmering water. Glass holds heat gently and lets you see the chocolate as it melts.
• Electric hand whisk: A Kenwood hand whisk makes quick work of beating the choux paste and whipping the cream. A wooden spoon works too, but a whisk saves effort.
• Wire cooling rack: Essential for letting steam escape from the baked buns. Place them on the rack as soon as you have pierced them.

How to Make Profiteroles

1. Prepare the flour: Cut a square of baking parchment, crease it, and open it again. Sift the strong plain flour and sugar onto the paper so it can be tipped in quickly later.
2. Melt the butter: Pour 150ml of cold water into a medium saucepan and add the butter pieces. Place over moderate heat and stir with a wooden spoon until the butter melts.
3. Add the flour: As soon as the mixture boils, turn off the heat immediately. Tip all the flour in at once and beat vigorously with a wooden spoon or a Kenwood electric hand whisk.
4. Form the dough: Continue beating until you have a smooth ball of paste that leaves the sides of the pan clean. This takes less than a minute.
5. Beat in the eggs: Add the beaten eggs a little at a time. Mix each addition thoroughly before adding the next until the paste is smooth and glossy.
6. Prepare the baking sheet: Hold a greased MasterClass non-stick baking tray under cold running water for a few seconds, then tap it sharply to remove excess moisture. This creates steam to help the pastry rise.
7. Pipe the choux: Preheat the oven to 200°C (Gas Mark 6). Place teaspoonfuls of the choux paste on the baking sheet, leaving about 2.5cm of space between them.
8. Bake the buns: Bake on a high shelf for 10 minutes. Then increase the heat to 220°C (Gas Mark 7) and bake for another 15–20 minutes until the buns are crisp, light, and golden.
9. Dry the buns: Remove from the oven and pierce the side of each bun to let steam escape. Return them to the oven for 2 minutes to crisp up, then cool on a wire rack.
10. Make the chocolate sauce: Melt 175g dark chocolate with 120ml water in a Pyrex heatproof bowl set over simmering water. Make sure the bowl does not touch the water. Stir until smooth.
11. Assemble: Whip the double cream until thick. Split the cooled choux buns in half and fill each with a teaspoon of cream. Pour the hot chocolate sauce over them and serve straight away.

What Makes These Profiteroles Work?

• Shoot the flour in one go: Use the parchment paper method to tip all the flour in at once. This keeps the mixture hot and prevents lumps from forming.
• Do not over-boil: Turn the heat off the moment the water and butter mixture reaches a rolling boil. If it boils too long, water evaporates and the ratio of ingredients is thrown off.
• Pierce the buns after baking: This releases trapped steam. Skip this step and the steam condenses inside as they cool, leaving you with soft, soggy shells.
• Fill just before serving: Cream softens the choux pastry quickly. Assemble the profiteroles no more than 30 minutes before you plan to serve them.
• Keep them crispy: If the baked shells have gone soft, spread them on a baking tray and put them back in the oven at 180°C for 3–4 minutes. Let them cool completely before filling.
• Bake the shells ahead: You can bake the choux buns up to a day in advance. Store them in an airtight container at room temperature. Re-crisp in the oven before filling. For a dinner party, this saves time on the day. If you enjoy chocolate desserts for entertaining, try Delia’s chocolate roulade as well.

What Should You Serve Alongside?

These profiteroles are rich enough to serve on their own as a dessert course. A small cup of espresso or strong black coffee alongside them balances the sweetness of the chocolate sauce nicely.

For a fresh contrast, serve with raspberries or strawberries on the side. The tartness of the fruit cuts through the cream and chocolate. You could also try different fillings. Vanilla ice cream instead of cream is the classic French approach. A simple pastry cream flavoured with vanilla works well too.

If you want a full chocolate dessert spread, pair these with Delia’s chocolate brownies or the chocolate amaretti torte.

How Should You Store the Leftovers?

Once filled with cream, profiteroles do not keep well. The cream softens the choux within hours. If you have leftovers, store them in an airtight container in the fridge and eat within a day.

The better approach is to store everything separately. Unfilled baked choux buns freeze well for up to 1 month in a freezer bag. The chocolate sauce keeps in a sealed jar in the fridge for up to 3 days.

When ready to serve, re-crisp the buns at 180°C for a few minutes and let them cool. Make fresh whipped cream and reheat the sauce gently over simmering water.

Nutrition Facts

Serving Size: 1 serving (approximately 5 profiteroles)

Calorie data is not available from the original Delia Smith source. Values below are estimates only.

• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 145mg
• Sodium: 65mg
• Total Carbohydrate: 28g
• Dietary Fibre: 2g
• Sugars: 14g
• Protein: 5g

Frequently Asked Questions

Why did my profiteroles go flat? This usually happens if the oven door was opened too early or the buns were underbaked. Choux pastry needs consistent high heat to rise, so keep the oven sealed until they are golden and firm.

Can I use plain flour instead of strong flour? Delia specifically recommends strong plain flour because its higher gluten content gives choux pastry a better structure and crispier shell. Standard plain flour works in a pinch but the buns may be softer.

Can I make the chocolate sauce ahead of time? Yes, make it up to 3 days ahead and store in a sealed jar in the fridge. Reheat gently over simmering water just before serving.

What is the difference between cream puffs and profiteroles? Both use choux pastry, but cream puffs are larger and usually filled with pastry cream or whipped cream. Profiteroles are smaller, traditionally served with chocolate sauce, and often filled with ice cream in French patisseries.

How does Delia Smith’s profiteroles recipe compare to Mary Berry’s? Delia uses strong plain flour for extra crispness and a water-based chocolate sauce, while Mary Berry uses standard plain flour and a richer ganache. Both work well, but Delia’s version produces a lighter, crisper shell.

Try More Recipes:

• Delia Smith Flourless Chocolate Roulade Recipe
• Delia Smith Chocolate Brownies Recipe
• Delia Smith Chocolate Amaretti Torte Recipe
• Delia Smith Traditional Raspberry Trifle Recipe
• Delia Smith Chocolate Bread and Butter Pudding Recipe