This crisp, airy Mary Berry Profiteroles recipe is made with simple choux pastry, filled with cool whipped cream, and ready in about 1 hour and 15 minutes. The moment you bite through the golden shell into the clouds of cream and rich chocolate ganache is pure magic. I’ve found that following Mary’s specific drying method guarantees they never go soggy.

The Secret To Getting It Right

I used to find choux pastry intimidating until I learned the “shoot” technique Mary Berry swears by. The trick isn’t just adding the flour; it is shooting it into the boiling water all at once and beating furiously. If you hesitate, the mixture cools unevenly, and you lose that crucial steam-generating structure.

Another lesson I learned the hard way is the importance of the drying stage. Mary’s method of slicing the buns in half and returning them to the oven might seem fussy, but it is the only way to ensure the inside is perfectly dry. Without this step, your beautiful buns can turn soft and chewy within minutes of cooling.

Mary Berry Profiteroles Ingredients

For the Choux Pastry:
50g butter, cubed
150ml water
75g plain flour, sifted
2 large eggs, beaten
1 extra egg, beaten (for glazing and adjusting consistency)
For the Filling:
300ml double cream
For the Chocolate Sauce:
75g dark chocolate (minimum 39% cocoa solids), broken into pieces
75ml double cream

How To Make Mary Berry Profiteroles

Make the Dough: Preheat your oven to 220°C (Fan 200°C/Gas 7). Place the butter and water in a saucepan over high heat. As soon as the butter melts and the water boils, remove from heat and immediately “shoot” in the sifted flour all at once. Beat quickly with a wooden spoon until the mixture forms a smooth, thick ball that pulls away from the sides.
Add the Eggs: Allow the dough to cool for 5 minutes (essential so the eggs don’t scramble). Gradually add the 2 beaten eggs, beating well after each addition until the dough is glossy and holds a shape. If it feels too stiff, add a little of the extra beaten egg until it reaches a dropping consistency.
Shape and Bake: Spoon or pipe 12 mounds of pastry onto a lined baking sheet. Brush the tops gently with the remaining extra egg. Bake for 10 minutes, then reduce the oven temperature to 190°C (Fan 170°C/Gas 5) and bake for another 20 minutes until crisp and golden. Do not open the door during baking.
Dry the Buns: Remove the buns from the oven and turn the oven off. Slice each bun in half horizontally. Place the halves cut-side up back on the baking sheet and return to the cooling oven for 10–15 minutes to dry out completely.
Make the Sauce: While the buns cool, heat the 75ml cream in a small pan until hot but not boiling. Add the chocolate pieces, remove from heat, and stir until melted and glossy. Let it thicken slightly.
Assemble: Dip the top half of each bun into the chocolate sauce and set on a wire rack to set. Whisk the 300ml double cream until soft peaks form. Pipe or spoon generous dollops of cream onto the bottom halves, then sandwich with the chocolate-coated tops.

Recipe Tips

Shoot the flour: You must add the flour immediately after the water boils and all at once. This shock of heat starts the cooking process that allows the pastry to puff.
Watch the consistency: Choux dough should be shiny and reluctant to drop from the spoon (V-shape). If you add too much egg, it becomes runny and won’t rise. Add the final egg slowly.
Cool before filling: Ensure the buns are completely cold before adding the cream, or it will melt into a soup.
The oven door rule: Never open the oven door during the first 25 minutes of baking. The rush of cold air will cause the steam to collapse, leaving you with flat pancakes.

What To Serve With Profiteroles

These profiteroles are rich enough to stand alone, but they pair beautifully with fresh berries like raspberries or strawberries to cut through the chocolate. A hot cup of strong coffee or espresso is the perfect partner to balance the sweet cream. For a dinner party, you can pile them into a pyramid and spin sugar over them for a makeshift croquembouche effect.

How To Store

Unfilled choux buns can be stored in an airtight container for up to 2 days or frozen for up to 2 months. If they soften, crisp them up in a hot oven for 3-4 minutes. Once filled with cream, they must be eaten within 4 hours or stored in the fridge, though the pastry will eventually lose its crispness.

FAQs

Why did my profiteroles go flat?
This usually happens if the oven door was opened too early or the dough was too runny. Ensure you bake them fully until they are rigid before removing them.

Can I make these ahead of time?
Yes, you can bake the shells a day in advance and store them in an airtight tin. Make the sauce and whip the cream just before assembling to keep everything fresh.

Can I use milk instead of water?
Mary Berry’s recipe uses water for a crisper shell. Milk makes the pastry softer and richer, which is delicious but results in a less sturdy bun for holding cream.

How do I fix runny choux pastry?
Unfortunately, you cannot simply add raw flour to cooked dough. If your mixture is too runny, you have to make a new half-batch of the thick flour/butter base and beat it into the runny mixture.

Nutrition

Calories: 165
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 40mg
Total Carbohydrate: 9g
Protein: 3g

Try More Recipes:

Mary Berry Pineapple Upside Down Cake Recipe
Mary Berry White Chocolate Cheesecake Recipe
Mary Berry Simnel Cake Recipe