Choux Pastry

Image: Msi Muzi Mathebula

Chocolate Choux Pastry – The profiteroles you need right now

Surprise your family and friends with these chocolate and whipped cream Chocolate Choux Pastry delights this summer and see smiles all around.

Choux Pastry

Image: Msi Muzi Mathebula

Have you been on a cooking journey? Have you been watching tough cooking and baking challenges on the TV and got inspired to try them? Almost every cooking or baking show has a challenge with Choux Pastry, usually in the form of croquembouche, a French tower of dessert goodness. However, this is a much easier recipe that just adds melted chocolate and whipped cream. This Chocolate Choux Pastry is so delicious and special to make and serve.

This is a nice and easy Chocolate Choux Pastry recipe. It’s like a very short puff pastry but is just as buttery and light. You can melt the chocolate in the microwave, but if you want the best results, a double boiler is your best bet. Place your mixing bowl over a pot of boiling water and stir your chocolate as it melts more evenly. Don’t overheat your chocolate or it will split and you’ll have white streaks all over your beautiful chocolate. Use a piping bag to pipe the whipped cream into your pastry puffs. You can also just put the whipped cream into a plastic zip-lock bag and cut off the corners.

Surprise your family and friends with these whipped cream & Chocolate Choux Pastry delights this summer and see smiles all around.

Chocolate Choux Pastry Recipe

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Recipe by Msi Muzi Mathebula Course: DessertCuisine: FrenchDifficulty: Medium


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Cooking time


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  • 250 ml Water

  • 100 g Butter

  • 1 pinch Salt

  • 250 ml Cake flour

  • 4 extra-large Eggs

  • 250 ml whipped cream

  • 100 g melted chocolate


  • Preheat the oven to 200 ºC and butter a baking sheet or spray with non-stick spray. Bring the water, butter or margarine and salt to a boil.
  • Remove from the heat and add the cake flour all at once. Beat the mixture with a wooden spoon until it forms a ball. Leave the pastry to cool until lukewarm. Beat the eggs and add small quantities at a time, beating well with a wooden spoon after each addition.
  • Repeat until all the egg has been used. The pastry must be fairly stiff and form a point when a spoon is lifted from it. Pipe the dough onto the baking sheet and bake for 20-25 minutes until golden brown and crisp. Make a small incision in each puff to allow the steam to escape.
  • Leave to cool (if the puffs are still slightly moist inside place them in the oven for a few minutes to dry out.)
  • Pipe whipped cream in the choux pastry and coat with melted chocolate.


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