Why You’ll Love This Recipe

I like this recipe because it turns classic profiteroles into a beautiful centerpiece cake. The choux pastry is light and golden, the cream filling is smooth and rich, and the glossy chocolate sauce brings it all together. It’s a dessert that feels decadent but is surprisingly achievable with a few simple steps. Once I mastered the choux, assembling this cake became one of my favorite ways to end a special meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/3 cup chocolate hazelnut spread, warmed
3/4 cup thickened cream, whipped
1/4 cup dry-roasted hazelnuts, chopped

Basic Choux Pastry
60g butter, chopped
2/3 cup plain flour
3 eggs, lightly beaten

Chocolate Sauce
100g dark chocolate, chopped
100g milk chocolate, chopped
1/3 cup thickened cream

Directions

Step 1
I preheat the oven to 220°C (200°C fan-forced) and line two large baking trays with baking paper.

Step 2
To make the choux pastry, I combine the butter and 2/3 cup of cold water in a saucepan over medium heat. I cook for about 3–4 minutes until the butter has melted and the mixture just begins to boil.

Step 3
I reduce the heat to low and add the flour all at once. Stirring continuously, I cook for 2–3 minutes until the mixture comes away from the sides of the pan and forms a smooth ball. Then I set it aside to cool slightly for about 5 minutes.

Step 4
I reserve 2 teaspoons of the beaten egg for brushing later. Using a wooden spoon, I gradually beat the remaining egg into the dough until it becomes glossy and smooth — it should drop easily from the spoon.

Step 5
I spoon level tablespoons of dough onto the prepared trays, spacing them about 6cm apart. Then I brush the tops lightly with the reserved egg.

Step 6
I bake one tray of profiteroles for 10 minutes, then reduce the oven temperature to 180°C (160°C fan-forced) and bake for another 10–12 minutes until they are puffed and golden. Using a small knife, I make a slit in the base of each profiterole to release steam, then return them to the oven, cut-side up, for 5 minutes to dry out the centers. I cool them on the tray while I bake the second batch.

Step 7
For the chocolate sauce, I place both chocolates and the cream in a microwave-safe bowl. I microwave on medium-high (about 75%) for 1–2 minutes, stirring every 30 seconds, until the mixture is smooth and glossy. I set it aside for 20 minutes to thicken slightly.

Step 8
I spoon the warmed chocolate hazelnut spread into a piping bag fitted with a 1cm plain nozzle and pipe it into each profiterole to half fill. Then I pipe in whipped cream to fill them completely.

Step 9
To assemble, I stack the filled profiteroles on a cake stand in a pyramid shape. I drizzle the chocolate sauce generously over the top and sprinkle with chopped hazelnuts. I let it set for about 20 minutes before serving.

Servings and Timing

This recipe serves 8 people. It takes about 1 hour and 55 minutes to prepare and 1 hour and 10 minutes to cook, for a total of around 3 hours and 5 minutes.

Variations

Sometimes I like to fill the profiteroles with custard, vanilla pastry cream, or flavored whipped cream for variety. I also enjoy adding a splash of coffee liqueur to the chocolate sauce for a mocha twist. For a festive version, I decorate the top with crushed praline or a dusting of powdered sugar.

Storage/Reheating

I store any leftover profiteroles in an airtight container in the refrigerator for up to 2 days. The pastry will soften slightly, but the flavor remains delicious. For the best texture, I assemble the cake shortly before serving. The unfilled choux puffs can be stored in an airtight container at room temperature for up to a day or frozen for a month — I simply re-crisp them in a 160°C oven for 5 minutes before filling.

FAQs

Can I make the choux pastry ahead of time?

Yes, I can make and bake the puffs a day ahead and store them unfilled in an airtight container.

What’s the key to perfect choux pastry?

Cooking the flour mixture until it pulls away from the sides of the pan and adding the eggs gradually ensures the right texture.

Can I use just one type of chocolate for the sauce?

Yes, I can use all dark or all milk chocolate depending on my preference.

How do I know when the profiteroles are baked enough?

They should be golden, crisp, and feel light when lifted — not doughy.

Can I fill the profiteroles without a piping bag?

Yes, I can cut them open and spoon in the filling instead.

Can I make it nut-free?

Absolutely — I simply skip the hazelnuts or replace them with toasted coconut flakes.

What if my chocolate sauce is too runny?

I let it sit for a bit longer to thicken or add a small amount of melted chocolate to adjust the consistency.

Can I freeze the filled profiteroles?

No, filled profiteroles don’t freeze well because the cream expands and the pastry softens.

How do I get a glossy chocolate sauce?

I make sure to melt the chocolate slowly and stir continuously for a smooth, shiny finish.

Can I serve this as individual portions?

Yes, I can assemble smaller stacks of profiteroles on plates and drizzle each with sauce for single servings.

Conclusion

I love how this profiterole cake turns a timeless dessert into an elegant centerpiece that’s both fun to make and absolutely delicious. With its crisp pastry shells, creamy filling, and rich chocolate drizzle, it’s the kind of treat that makes any occasion feel special. Whether I’m celebrating or just indulging, this cake always earns rave reviews and happy smiles.