Serve these bite-sized chocolate puffs with salted caramel or chocolate sauce for dipping. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Heat the ...

Featuring a crisp choux pastry shell, luscious pastry cream filling, and a decadent, glossy chocolate glaze, every bite of these easy profiteroles is like a taste of heaven! Whether making them ...

With a crisp choux pastry shell, a silky chantilly cream filling, and a dusting of sweet powdered sugar, this French-style ...

These Chef Gabriel-approved choux puffs are covered in a rich, decadent chocolate sauce made with bittersweet chocolate, vanilla, butter and more.

The mixture should yield 16–20 profiteroles. Bake for 10 minutes, then increase the heat to 220C/200C Fan/Gas 7 and cook for a further 15 minutes or so until they are well-risen and golden-brown ...

Mary Berry's chocolate profiteroles recipe. Ingredients: 50g butter 150ml water 75g plain flour, sifted Two eggs, beaten, plus one extra egg, beaten ...

Heat 1 cup water and butter in a medium saucepan on low for 1-2 minutes. Remove just before reaching boiling point. Add flour to butter mixture all at once.

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Put the coconut milk in a saucepan and add the pandan leaves. Bring to a simmer, then turn off the heat and infuse for 10 minutes. Repeat this process once.