This post may contain affiliate links. Please read our disclosure policy.

Profiteroles with Chocolate Sauce ♥️ One of the most simple and elegant desserts. It truly makes for the most delicious dessert! They are so soft and airy in the best way… These are perfect to make for when you are hosting, or during the holidays. If you enjoyed this recipe, check out my Strawberries & Cream Pavlova!

Why You’ll Love Profiteroles with Chocolate Sauce

Profiteroles are main character energy lol. They are so soft and have the most delicious surprise inside. These have the most luscious creamy filling and topped with the richest chocolate sauce, The secret? La Lechera Sweetened condensed milk. Trust me, you are going to love them!

Profiteroles with Chocolate Sauce

How To Prepare Profiteroles with Chocolate Sauce

🔥 First, preheat oven to 425F.

🧈 Secondly, add the butter to a sauce pan until it melts. Then, add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the sides of the saucepan. About 1-2 minutes.

❄️ Let the mixture cool for 12-15 minutes.

🥚 Then, add the flour butter mixture to a stand mixer with paddle attachment. Add the eggs one by one and mix until a paste forms. It’ll look all separated for a bit but trust the process.

✨ Pipe the dough into little blobs, place them 1.5 inches apart. Flatten the peaks with a wet finger.

⏱ Bake at 425F for 16-18 minutes. Stab on the side. Bake at 350F for another 7-9 minutes.

❤️ For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch.

🥛 Heat up the milk until hot but not boiling. Temper the yolks by whisking in 1/3 cup of the hot milk. Return to the pan and whisk vigorously until sauce is thickened. Might be 3-4 minutes. Remove from heat and add to a bowl and let cool in the fridge or in an ice bath.

🍫 Melt the dark chocolate on a double boiler. Add in the condensed milk. Whisk until smooth and add in the cream. You can always add more if you want the sauce looser

🍰 Lastly, pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top.

Substitutions and Variations for Profiteroles with Chocolate Sauce

  1. If you aren’t a fan of chocolate, you can use Dulce de Leche or caramel instead.

Chef Nadia’s Tip

Make sure a film forms around the sides of the saucepan, that’s how you know it is ready.

Profiteroles with Chocolate Sauce

Similar Recipes

Common Questions

What can I use instead of chocolate?

You can use Dulce de Leche or caramel.

Profiteroles with Chocolate Sauce

5 from 1 vote
By Nadia Aidi
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Servings: 8
Profiteroles with Chocolate Sauce ♥️ with the most luscious creamy filling and topped with the richest chocolate sauce, the secret? La Lechera Sweetened Condensed Milk. It truly makes for the most delicious dessert!

Ingredients 

Pâte à choux

  • 1 cup + 1 tbsp all purpose flour
  • salt, just a pinch
  • 1 cup water
  • 7 tbsp unsalted butter
  • 4 eggs

Chocolate Sauce

  • 4 oz unsweetened chocolate
  • 1 can La Lechera sweetened condensed milk
  • 1 1/3 cup heavy cream

Pastry Cream

  • 4 yolks
  • 1 1/4 cup whole milk
  • 1/2 cup La Lechera sweetened condensed milk
  • 4 tbsp cornstarch
  • 2 tsp vanilla bean

Directions 

  • First, preheat oven to 425F.
  • Secondly, add the butter to a sauce pan until it melts. Then, add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the sides of the saucepan. About 1-2 minutes.
  • Let the mixture cool for 12-15 minutes.
  • Then, add the flour butter mixture to a stand mixer with paddle attachment. Add the eggs one by one and mix until a paste forms. It’ll look all separated for a bit but trust the process.
  • Pipe the dough into little blobs, place them 1.5 inches apart. Flatten the peaks with a wet finger.
  • Bake at 425F for 16-18 minutes. Stab on the side. Bake at 350F for another 7-9 minutes.
  • For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch.
  • Heat up the milk until hot but not boiling. Temper the yolks by whisking in 1/3 cup of the hot milk. Return to the pan and whisk vigorously until sauce is thickened. Might be 3-4 minutes. Remove from heat and add to a bowl and let cool in the fridge or in an ice bath.
  • Melt the dark chocolate on a double boiler. Add in the condensed milk. Whisk until smooth and add in the cream. You can always add more if you want the sauce looser
  • Lastly, pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top.

Nutrition

Calories: 672kcal, Carbohydrates: 61g, Protein: 16g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 278mg, Sodium: 155mg, Potassium: 527mg, Fiber: 3g, Sugar: 41g, Vitamin A: 1383IU, Vitamin C: 2mg, Calcium: 312mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: French

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.


Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!



Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Absolutely delicious! Using a dark baking sheet workout best! Thanks for another one of your amazing recipes, Nadia.