Makes 12 – 16

These small balls of choux, bursting with cream and oozing chocolatey goodness, have an interesting history. Although well known as a French treat, profiteroles were in fact created for Catherine de Medici, an Italian princess who later became a French queen.


200 ml water
85g unsalted butter
Pinch salt
100g plain flour, sifted
3 eggs, beaten
300 ml double cream

White chocolate sauce

125 ml double cream
25g white chocolate, chopped

Dark chocolate sauce

125 ml double cream
25g white chocolate, chopped


1Preheat the oven to 220°C/fan 200°C. Line a large baking tray with baking paper. To make the profiteroles, place the water and butter in a saucepan and bring up to nearly boiling point over a medium heat. Add in the sifted flour and salt in one go. Remove from the heat and beat with a wooden spoon until it becomes a smooth paste (this should take about 3 minutes) and the mixture comes away from the sides of the pan.

2Transfer to a bowl and allow to cool for 10 minutes. Add in the eggs a bit at a time, beating the mixture to within an inch of its life until it becomes glossy. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and pipe 12 to 16 even-sized balls onto the baking tray you prepared earlier.

3Make the chocolate sauces. With the same method for both, place the cream in a saucepan and the chocolate in a bowl. Bring the cream just to the boil, remove from the heat and pour over the chocolate, stirring until completely melted. Allow to cool.

4To serve. Whip the cream until thick. Cut each profiterole in half and spoon in (or you can pipe it) the whipped cream. Divide between plates and serve them drizzled with both the chocolate sauces.


  1. Can you put the American translations of the portions for the recipe? I love them and would like to try to make them.


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