Delia Smith Profiteroles Recipe

These classic Delia Smith Profiteroles are made with strong plain flour, butter, fresh eggs, whipped double cream, and dark chocolate. The result is a light and airy choux pastry bun filled with rich cream and smothered in a glossy, hot chocolate sauce. This elegant dessert is perfect for a special dinner party or holiday gathering and makes a delicious treat for chocolate lovers.

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Delia Smith Profiteroles Ingredients

For the Choux Pastry:

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

For the Filling:

• 10 fl oz (275ml) double cream

For the Chocolate Sauce:

• 6 oz (175g) dark chocolate (70-75% cocoa solids)
• 4 fl oz (120ml) water

How To Make Delia Smith Profiteroles

1. Prepare the dry ingredients: Cut a square of baking parchment, crease it, and open it again. Sift the strong plain flour and sugar onto the paper so it is ready to be added quickly later.
2. Melt the butter: Pour 5 fl oz (150ml) of cold water into a medium saucepan and add the butter pieces. Place over moderate heat and stir with a wooden spoon.
3. Mix the flour: As soon as the butter melts and the mixture boils, turn off the heat immediately. Quickly tip all the flour in at once. Beat the mixture vigorously with a wooden spoon or electric hand whisk.
4. Form the dough: Continue beating until you have a smooth ball of paste that leaves the sides of the saucepan clean. This should take less than a minute.
5. Add the eggs: Beat in the beaten eggs a little at a time. Mix each addition thoroughly before adding the next until you have a smooth, glossy paste.
6. Prepare the baking sheet: Hold a greased baking sheet 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 pastry: Preheat the oven to 400°F (200°C). Place teaspoonfuls of the choux paste on the baking sheet, leaving about 1 inch (2.5cm) of space between them.
8. Bake the buns: Bake on a high shelf for 10 minutes. Then, increase the heat to 425°F (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 the buns from the oven. Pierce the side of each one to let steam escape, then return them to the oven for 2 minutes to crisp up. Cool on a wire rack.
10. Make the chocolate sauce: Melt the dark chocolate with 4 fl oz (120ml) water in a heatproof bowl set over simmering water (ensure the bowl doesn’t touch the water). Stir until smooth.
11. Assemble the dessert: 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 immediately.

Recipe Tips

• Shoot the Flour: Use the parchment paper method to add the flour all at once. This ensures the mixture stays hot and combines evenly without lumps.
• Don’t Over-Boil: Turn the heat off exactly when the water and butter mixture boils. If it boils too long, water evaporates, which can ruin the ratio of ingredients.
• Pierce the Buns: Piercing the baked buns releases trapped steam. If you skip this step, the steam will condense inside as they cool, making your profiteroles soft and soggy.
• Fill Just Before Serving: Do not fill the buns with cream too early. The moisture from the cream will soften the crisp pastry shell if they sit for too long.

What To Serve Delia Smith Profiteroles

• These rich, chocolatey pastries are a complete dessert on their own, but they pair well with a few simple additions. Serve them with a hot cup of espresso or black coffee to balance the sweetness of the chocolate sauce.
• For a fresh contrast, add a side of fresh berries, such as strawberries or raspberries. The tartness of the fruit cuts through the rich cream and chocolate. You can also garnish the plate with a sprig of fresh mint for a pop of color.

How To Store Delia Smith Profiteroles Leftovers

• Refrigerate: Once filled with cream, profiteroles do not store well as they become soggy. If you must store them, keep them in an airtight container in the fridge for up to 1 day.
• Freeze: The unfilled baked choux buns freeze perfectly. Store them in a freezer-safe bag for up to 1 month. To use, crisp them in a hot oven for a few minutes, let them cool, and then fill.

Delia Smith Profiteroles Nutrition Facts

Serving Size: 1 serving (approx. 3 profiteroles)

• Calories: 480 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 145mg
• Sodium: 65mg
• Total Carbohydrate: 28g
• Dietary Fiber: 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 they were underbaked. Choux pastry relies on steam to rise, so the oven needs to stay sealed until they are structurally sound and golden.
• Can I use plain flour instead of strong flour? Delia Smith specifically recommends strong plain flour because its higher gluten content gives the choux pastry a better structure and a crispier shell. Standard plain flour can work but may result in softer buns.
• Can I make the chocolate sauce ahead of time? Yes, you can make the sauce ahead and reheat it gently. However,

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