Olive Magazine
Black Forest Chocolate Profiteroles Recipe

Black forest profiteroles

Published: April 8, 2017 at 2:17 pm
  • Easy
  • 1 hour + cooling | Makes 16

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


Try these decadent profiteroles, then check out our croquembouche profiterole tower, classic macarons and rose and almond choux buns.


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


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


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Line a large baking sheet with baking paper and sprinkle with water, or use a silicone baking mat. 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.


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