Profiteroles are such a special treat at Christmas time, towers of light pastry filled with whipped cream and lashing of chocolate always make me think of festive parties and celebrations! These Christmas Pudding Chocolate Profiteroles are perfect treats for the festive season. I've added cocoa powder to the choux pastry to make them chocolate flavoured, then I've filled them with a brandy spiked cream (brandy is of course optional or could be swapped for something like Baileys instead!) then I've dipped them in white chocolate and added a holly decoration. They look like mini Christmas puddings, but you don't have to be a fan of Christmas pudding to enjoy them!
How to make Christmas Pudding Chocolate Profiteroles...
To make the choux pastry I warmed milk, water and butter on a low heat until the butter melted. I turned the heat up and when it started to boil I added the flour, cocoa powder, sugar and salt, and stirred it quickly. I let it cool for 10 minutes, then whisked in the eggs.
Using a piping bag fitted with a round nozzle I piped blobs of the mixture out onto lined baking trays. I wet my finger and pressed down any peaks. Then I baked them for 20 minutes and left to cool.
I whipped up some cream with icing sugar and brandy, then filled each profiterole. I dipped the Christmas Pudding Chocolate Profiteroles in white chocolate and added a holly decoration.
Recommended equipment & ingredients*
|Piping bags||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Round piping nozzle|
|Baking trays||Holly decorations|
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Tips for making the Christmas Pudding Chocolate Profiteroles:
- It is best to use an electric mixer (or stand mixer) to mix in the eggs, so do try and use one if you can.
- If you don't want to use brandy to flavour the cream, Baileys would be a delicious alternative! Or for an alcohol free option, use 1 tsp vanilla extract.
- If you can't find any ready made holly decorations, you can make them out of fondant using a leaf cutter on the green fondant, and by rolling red balls from red fondant.
More Profiterole recipes...
Christmas Pudding Chocolate Profiteroles
For the choux pastry
- 85 g Butter
- 110 ml Water
- 125 ml Whole milk
- 100 g Plain flour
- 15 g Cocoa powder
- ½ tbsp Caster sugar
- A pinch of salt
- 3 Eggs large
For the filling
- 300 ml Double cream
- 1 tbsp Icing sugar
- 3 tbsp Brandy
- 125 g White chocolate melted
- 30 Holly decorations shop bought or home made
- To make the choux pastry, measure the butter, water and milk out into a pan and melt together on a low heat stirring every so often
- Meanwhile, sieve the flour and cocoa powder into a bowl and stir in the sugar and salt
- Once the butter has melted into the milk and water, bring it to the boil then add the flour mixture and quickly stir it in using a wooden spoon. Beat it together quickly for about 2 minutes, then remove from the heat and leave to cool for at least 10 minutes
- While it is cooling, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6 and line two baking trays (or however many you have) with baking paper, use some butter to help it stick to the baking tray
- Put the mixture into a bowl or into the bowl of a stand mixer. Add the eggs one at a time and beat in using an electric hand mixer or a stand mixer until the mixture is smooth
- Tip the mixture into a piping bag fitted with a round nozzle
- Pipe blobs of the mixture onto the lined baking trays keeping them about 2 cm apart, then dip your finger in water and pat down any peaks that have been created from piping. Put any mixture that is leftover in the fridge if you run out of baking tray or oven space
- Bake the profiteroles for 20 minutes, then leave to cool completely
- To make the filling whisk together the ingredients until thick, transfer to a piping bag with a thin, sharp nozzle (I used a small leaf nozzle). Use the nozzle to pierce the bottom of the profiterole and pipe the cream inside until full
- Melt the white chocolate by microwaving for 30 seconds, stir, then microwave for 10 seconds at a time, stirring each time, until fully melted and mixed together
- Dip the top of each cream filled profiterole into the white chocolate, then stick your decoration on top while the chocolate is still wet
- Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days
If you like this, check out more of my Dessert recipes!
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