Chocolate Profiteroles (Easter Dessert)

As Easter is coming around the corner, there’re heaps of chocolate on sale at every supermarket already. Since chocolate is definitely a favorite at Easter, I’ve been long for making some profiteroles with chocolate sauce on top for a festive treat.

A profiterole (also known as cream puff) is a popular choux pastry, small round in shape with a hollow inside that are often served cold with sweet filling and a topping. It might be originated from France, but I’m not sure. What I’m sure about is that baking successful profiteroles sometimes is a challenge.



The little puffs tend to deflate if removed from oven and cooled down. But the remedies here that I experimented are quite reliable for baking hollow puffs with crisp shells outside and soft inside.

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