Profiterole Cake

For approximately 20 profiteroles:

Choux Pastry:

  • ✔️ 100g all-purpose flour
  • ✔️ 100g unsalted butter
  • ✔️ 125ml milk
  • ✔️ 125ml water
  • ✔️ 3 to 4 eggs
  • ✔️ 1 tsp sugar
  • ✔️ Pinch of salt

In a pot over medium heat, combine water, milk, butter, sugar, and salt. Once it boils, add all the flour at once, stirring with a wooden spoon. Reduce heat to low and dry the dough; it’s crucial to stir for 5 minutes at low heat until a crust forms. Place the dough in a bowl and let it cool. Gradually incorporate the eggs, ensuring each is well integrated before adding the next. The dough should be shiny and form a “V” when lifted with a spoon. It may require 3 or 4 eggs, depending on the consistency.

Preheat the oven to 200°C. Pipe the profiteroles onto parchment paper or a silicone mat, leaving space as they expand. Bake for 12 minutes. Reduce the oven to 170°C and bake for an additional 12 minutes, crucial for drying the inside of the profiteroles.


  • ✔️ 350ml double cream from @tregarok
  • ✔️ 1 tbsp powdered sugar
  • ✔️ 1 tbsp cocoa powder

Whip the three ingredients until stiff. Fill the profiteroles by making a small hole at the bottom and chill.

Base Dough:

  • ✔️ 250g all-purpose flour
  • ✔️ Pinch of salt
  • ✔️ 20g sugar
  • ✔️ 75g cold butter
  • ✔️ 1 egg

In a bowl, combine flour, sugar, and butter. Using your fingertips, crumble the mixture. Add the egg and mix with a spoon. Press the dough against the bowl’s edges without kneading. Refrigerate for at least an hour. Preheat the oven to 180°C. Roll out the dough as shown in the video. Chill thoroughly in the fridge until firm, then bake for 12 minutes. Allow to cool and unmold.


  • ✔️ 350ml double cream from @tregarok
  • ✔️ 1 tbsp powdered sugar

Whip until stiff.

Chocolate Ganache:

  • ✔️ 100ml cream
  • ✔️ 100g finely chopped semi-sweet chocolate

In a pot over medium heat, bring the cream to a boil. Remove from heat and add chocolate. Let it sit for 3 minutes, then stir until a shiny sauce forms. Use when nearly cool. Pour over the profiteroles; the cake should be cold to prevent spreading. Decorate with the remaining Chantilly. Serve the cake chilled. Enjoy!

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