Black Forest Chocolate Profiteroles Recipe

Black forest profiteroles

  • 1 hour + cooling | Makes 16
  • Easy

With chocolate, double cream, black cherries and a splash of brandy, make and freeze these black forest cake inspired choux buns ahead of time to create a delicious, sophisticated dessert in minutes



  • unsalted butter 60g
  • plain flour 75g
  • eggs 2 medium, lightly beaten
  • double cream 250ml
  • black cherries in kirsch 100g, halved and 75ml syrup from the jar
  • brandy 1 tbsp


  • dark chocolate 50g, broken into pieces
  • milk chocolate 50g, broken into pieces
  • butter 10g


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water. Put the butter and 150ml cold water into a pan and heat until the butter melts, then bring to the boil. Take off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball. Leave to cool slightly, then gradually beat in the eggs until it becomes a thick, shiny paste.

  • Step 2

    Transfer the mixture to a piping bag with a large nozzle and pipe 16 mounds of the mixture, about the size of a tablespoon, onto the baking sheet. Bake for 10 minutes, then reduce the temperature of the oven to 190C/fan 170C/gas 5 for 20 minutes, or until the buns are puffed and golden.

  • Step 3

    Remove from the oven, make a slit in the bottom of each and return to the oven for 3-5 minutes to dry out. Cool on a wire rack.

  • Step 4

    At this stage you could put all of the choux buns on a single tray, cover loosely with clingfilm and put in the freezer. After 3 hours, put into freezer bags and they’ll keep for three months.

  • Step 5

    To reheat the profiteroles from frozen, heat the oven to 180C/fan 160C/gas 4, put on a baking tray and cook for 15 minutes until crisp. Cool on a wire rack and fill as below.

  • Step 6

    Whip the cream into soft peaks, stir through the kirsch syrup and brandy and put in a piping bag with a small nozzle. Fill each bun with as much cream as possible, using the slit you made in the bottom.

  • Step 7

    Melt both the chocolates with the butter to make the sauce. Arrange the profiteroles on a platter, drizzle with the chocolate sauce and scatter over the cherries.

Check out our choux recipes here, including profiteroles, cream puffs and éclairs 

Chocolate Éclairs Recipe

Nutritional Information

  • Kcals 199
  • Fat 16g
  • Saturates 9.7g
  • Carbs 10.7g
  • Sugars 5.1g
  • Fibre 0.6g
  • Protein 2.2g
  • Salt 0.2g