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Mary Berry Profiteroles

Mary Berry Profiteroles
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Mary Berry Profiteroles are classic cream-filled choux pastries made by baking small rounds of choux dough until crisp and hollow. Once cooled, they are filled with sweetened whipped cream and drizzled with warm chocolate sauce. The combination of textures—crisp, creamy, and smooth—creates a dessert that feels indulgent yet balanced. They are typically served chilled or at room temperature and remain one of Mary Berry’s most beloved dessert classics.

Ingredients

For the choux pastry:

  • 75g butter, cubed

  • 150ml water

  • 100g plain flour, sifted

  • 2 large eggs, beaten

  • Pinch of salt

For the cream filling:

  • 300ml double cream

  • 1 tablespoon icing sugar

  • 1 teaspoon vanilla extract

For the chocolate sauce:

  • 100g dark chocolate, chopped

  • 50g butter

  • 1 tablespoon golden syrup

  • 100ml double cream

Instructions

  • Heat ingredients for dough – Place 75g butter and 150ml water in a saucepan and bring to a boil.

  • Add the flour – Tip in 100g plain flour and beat vigorously until the mixture forms a smooth ball.

  • Let dough cool slightly – Allow the mixture to rest for a minute before adding eggs.

  • Add beaten eggs – Mix in eggs gradually until dough becomes glossy and drops from the spoon in a V-shape.

  • Pipe the profiteroles – Spoon into a piping bag and pipe small rounds onto a lined baking tray.

  • Bake to perfection – Bake at 200°C (400°F) for 15–18 minutes until golden and crisp.

  • Release steam – Pierce each bun and return to the oven (turned off) for 5 minutes to dry.

  • Fill with cream – Whip 300ml double cream, icing sugar, and vanilla until soft peaks form, then pipe into cooled buns.

  • Make chocolate sauce – Melt chocolate, butter, syrup, and cream in a saucepan until smooth and glossy.

  • Serve with style – Drizzle warm chocolate sauce over profiteroles before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-profiteroles/