Profiteroles & Chocolate Sauce Recipe


  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • 2 Eggs (Lightly beaten)
  • Filling:
  • Whipped Cream
  • Chocolate Sauce:
  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate


  • Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  • Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts. Bring to a brisk boil.
  • Reduce heat and add sieved flour. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool
  • Add the eggs gradually and beat until mixture is smooth and shiny.
  • Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  • Remove from oven and slit along one side. Allow to cool.
  • When cold, fill with whipped cream and serve with hot chocolate sauce.
  • Warm cream over a low heat. Add the chocolate and stir until chocolate has melted. Do not allow to boil. Serve warm over Profiteroles.

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