I don’t know what kind of mood you’re in right now, but if it’s the kind that needs a little lift — make these.
Nigella’s profiteroles are the dessert equivalent of wrapping yourself in a blanket still warm from the dryer. Light, golden puffs of pastry filled with pillowy whipped cream and bathed in warm, silky chocolate sauce. Sounds fancy, looks impressive, but truly? It’s mostly stirring and a bit of piping.
They’re what I make when I want to feel like a bit of a domestic goddess without getting too fussy about it. The recipe is forgiving, the results are dreamy, and there’s something deeply satisfying about seeing a tray of choux rise in the oven like little miracles.
Ingredients List
For the choux pastry:
- 75g unsalted butter — cubed
- 175ml water — just enough to create steam and make it puff
- ½ tsp salt
- 100g plain flour — sift it so you don’t end up with lumps
- 4 eggs — you might not need every drop of the last one
For the filling:
- 150ml double cream — whipped until soft peaks form, like clouds if clouds were edible
For the chocolate sauce:
- 200g dark chocolate — I use at least 70% cocoa, but go with what you love
- 125ml double cream
- 20ml chocolate or coffee liqueur (optional) — not essential, but a little grown-up flair never hurts
How to Make Them
🥣 The Choux Pastry:
- Bake for 20–30 minutes, or until golden brown. Don’t open the oven early. Let them puff in peace. Once out, let them cool completely on a wire rack.
- Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- In a saucepan, melt the butter with the water and salt over low heat. Once it’s all melted, bring it to a gentle boil.
- Take the pan off the heat, dump in all the flour at once, and beat it like you mean it. Keep going until it forms a smooth ball that pulls away from the sides.
- Put the pan back over low heat and stir for another 30 seconds — this helps dry out the dough just a bit. Then let it cool for a few minutes. (I usually take this moment to make tea.)
- Beat in the eggs one at a time. The dough will look weird and split at first — just keep mixing. It should end up glossy and smooth, holding its shape but still pipeable.
- Transfer the dough into a piping bag (or use two spoons), and pipe 30–35 small mounds, about 2.5cm across, onto your tray. Leave space between them — they puff up like little soufflés.
Common Mistakes
Why didn’t mine rise?
You might’ve added eggs too soon — the dough has to cool a bit or they scramble. Or maybe your oven wasn’t hot enough at the start. Preheat it fully.
Why do they taste eggy?
Likely too much egg or not enough mixing. That egg flavour fades if the pastry cooks properly and fully puffs.
Why are they soggy underneath?
Not baked long enough or cooled on a flat surface. Use a wire rack and pierce the bottoms with a knife to let the steam escape. I forget that step half the time, and they steam themselves sad.
Storage & Reheating
- Fridge: Store unfilled profiteroles in an airtight container for up to 2 days. Once filled, they’re best within a few hours.
- Freezer: Freeze unfilled profiteroles in a ziplock or container for up to 3 months. Crisp them up again in a low oven for 5–10 minutes.
- Reheat: The choux can go into the oven, but filled profiteroles? Best enjoyed as they are. Rewarm the chocolate sauce instead.
What to Serve With Them
- Espresso — very Parisian café vibes.
- A scoop of vanilla ice cream — because why not lean all the way into indulgence?
- Fresh raspberries — a tart contrast to all that richness.
FREQUENTLY ASKED QUESTIONS
Can I use pastry cream instead of whipped cream?
Absolutely. If you have the time, make a thick vanilla custard and pipe it in. It’s divine.
Can I make them ahead of time?
Yes, just keep the elements separate until you’re ready to serve.
Can I skip the liqueur in the sauce?
Yes — the chocolate and cream alone are lovely. You could add a little instant espresso for depth instead.
Can I pipe them into other shapes?
You can, but small mounds are classic. Don’t go too big or they might collapse.
Try More Nigella Recipes:
Nutrition Facts
Amount Per Serving
- Calories 43
- Total Fat 2.4g
- Saturated Fat 0.9g
- Trans Fat 0g
- Cholesterol 8.6mg
- Sodium 34mg
- Potassium 8.8mg
- Total Carbohydrates 4.9g
- Dietary Fiber 0.1g
- Sugars 2.9g
- Protein 0.6g
Nigella Profiteroles
Ingredients
For The Centre:
For The Hot Chocolate Sauce:
For The Centre:
Instructions
- Preheat oven to 200°C. Line a tray.
- Melt butter, water, and salt. Bring to boil.
- Add flour. Stir to form a ball.
- Cook dough 30 secs more. Let cool.
- Beat in eggs one at a time until glossy.
- Pipe 30–35 small mounds on tray.
- Bake 20–30 mins until puffed and golden. Cool.
- Melt chocolate and cream. Stir in liqueur.
- Fill profiteroles with whipped cream.
- Drizzle with sauce and serve.