Mary Berry’s chocolate profiteroles recipe is superb for Easter bank holiday

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Mary Berry’s chocolate profiteroles recipe is superb for Easter bank holiday

Mary Berry shared her chocolate profiteroles recipe that anybody can make at home within half na hour.

« Choux pastry is not difficult to make if the recipe is followed carefully, » Mary Berry promised.

« It is important to add the sifted flour all at once, so the mixture does not become lumpy. »

By following Mary Berry‘s recipe you can make 12 small yet mighty chocolate profiteroles for family and friends to enjoy.

Here’s how to make Mary Berry‘s chocolate profiteroles recipe in the comfort of your own home.

Mary Berry’s chocolate profiteroles recipe


50g butter
150ml water
75g plain flour, sifted
Two eggs, beaten, plus one extra egg, beaten
200ml pouring double cream

For the chocolate sauce:

75ml double cream
75g Bournville dark chocolate, broken into pieces


Preheat the oven to 220°C/200°C fan/Gas seven and line a baking sheet with non-stick baking paper.

Place the butter and water in a small saucepan over high heat and cook until the water is boiling and the butter has melted.

Remove from the heat and immediately add in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough.

Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.

Spoon 12 domes of pastry onto the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas five and bake for another 20 minutes.

Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back onto the baking sheet. Return to the oven for 15 to 20 minutes to dry out.

Make the chocolate sauce

Meanwhile, pour the cream into a pan and heat until hot. Add the chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.

Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.

Pour the cream into a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream onto the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.

And there you have it – 12 gorgeous chocolate profiteroles that will go down a treat at Easter.

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