Published Apr 4th
Prep 25m Cook 35m Additional 30m Ready In 1h 30m
Servings 18 small profiteroles Calories 763.2

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Recipe Ingredients

  • 1 cup water
  • ½ cup butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 cup heavy cream
  • ¼ cup confectioners' sugar
  • 1 teaspoon rose water
  • 1 cup heavy cream
  • 9 ounces semisweet chocolate, chopped

Cooking Directions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  3. 3 Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  4. 4 Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  5. 5 To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Nutrition Facts

  • Calories 763.2
  • Carbohydrate 47.6 g
  • Cholesterol 273.4 mg
  • Fat 61.7 g
  • Fiber 3.6 g
  • Protein 11.1 g
  • Saturated Fat 36.6 g
  • Sodium 284.3 mg
  • Sugar 26.5 g


  1. These were excellent! Eaten in one day!
  2. Couldn't wait for them to cool down the were delicious! I definitely would make them again - I would recommend cooking for 23-25 minutes at 220ºC because mine came out a little burnt.
  3. Tasty! First time I didn’t add flour to water /butter while at a rolling boil. As such flour didn’t expand/cook enough and I ended up with a soupy mess after adding the four eggs. Made a second time after realizing my error and they turned out AMAZING!! SO EASY! I also baked with convection turned - Read more ...
  4. Have been learning to bake more than just cookies and this weekend was profiteroles. These took a little patience and several steps but overall easy. Came out great and addictive.
  5. My family loved it. I made 2 batches
  6. Made exactly as written. Recipe made about 30 for me. They were gone in a flash. My boys wanted me to make more 2 days later.
  7. I am 13 and a baker so for mothers day I found this and made it my mom was so impressed and now bothers me to make it more and more because she loves them so much!
  8. OMG THIS WAS SOOOOOOOOOOO BAD!!!!!!!! I made it for mother's day and it tasted like . all it was, was dough, HORRIBLE! I tried to put the chocolate in, but I couldn't. The dough was SUPER liquidy. it was also very sticky. And most of all, THE TOP of the dough WAS OK, but there - Read more ...
  9. Horrible recipe... it didn't rise in the oven. Not recommended.
  10. Just made these and they baked up BEAUTIFULLY - although I took them out at 20 mins! I served with them a small scoop of ice cream (in each puff) and drizzled chocolate syrup over top :) Next time, I'll add just a tsp of sugar to sweeten them up a bit, but they were - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more