# Profiteroles with White Chocolate

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

Choux pastry buns filled with a dark chocolate pastry cream and topped with a white chocolate glaze.

Servings: 8 · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Profiteroles with White Chocolate](https://image.fridge.menu/adaptations/8cq2bfka/5bebb61de1ec13497cf5bd47e3b3dc151536991aa21d5924f7f87feac2e8de4b.jpg)

## Ingredients

- 100 ml [Water](https://fridge.menu/en/i/water)
- 75 g [Plain flour](https://fridge.menu/en/i/flour)
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 300 ml [Double cream](https://fridge.menu/en/i/heavy-cream)
- 5 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 45 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 500 g [Milk](https://fridge.menu/en/i/milk)
- 1/2 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 120 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 300 ml [Double cream](https://fridge.menu/en/i/cream)
- 500 g [White chocolate](https://fridge.menu/en/i/white-chocolate)
- 2-3 tsp White food colouring — optional

## Steps

1. For the choux pastry, combine the water, a pinch of salt and the butter in a saucepan and bring to the boil over a low heat.
2. Tip in the flour and mix very quickly with a wooden spoon, stirring until you have a thick dough that comes away from the sides of the pan.
3. Remove from the heat and let cool, then beat in the eggs one at a time, mixing thoroughly after each addition.
4. Spoon the dough into a piping bag fitted with a round nozzle and pipe walnut-sized mounds onto a lined baking tray.
5. With damp fingers, gently press down the top of each mound to smooth it slightly.
6. Bake in a fan oven preheated to 170°C for 25 minutes (or 30 minutes at 190°C conventional), keeping the door slightly ajar. (25 min)
7. In a bowl, combine 120 g of the caster sugar with the egg yolks, whisk together, then add the sifted cornflour.
8. Bring the milk to the boil with half a vanilla pod, pour in the egg mixture, stirring until thickened.
9. Remove from the heat, add the dark chocolate, stir until melted, cover with cling film and leave to cool completely.
10. Whip the double cream with the remaining 30 g caster sugar, fold into the cooled custard with gentle upward strokes.
11. Spoon the cream into a piping bag, make a small hole in the base of each profiterole with the tip of a knife and fill with cream.
12. Stack the filled profiteroles into a pyramid, joining them with dabs of cream.
13. In a saucepan, bring the double cream almost to the boil, add the chopped white chocolate and stir until smooth.
14. Remove from the heat, stir in 2-3 tsp white food colouring and mix thoroughly.
15. Let the glaze cool slightly, then pour it over the profiteroles, covering them completely.
16. Chill in the fridge for at least 1 hour to set, decorate with dabs of cream and serve. (60 min)

## What was changed

The alternative static oven temperature was rounded to the local display step .

Published 2026-10-07

https://fridge.menu/en/r/profiteroles-8cq2bfka

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