Gordon Ramsay Profiteroles Recipe – Decadent, Creamy, & Easy

Gordon Ramsay Profiteroles are proof that dessert can be both show-stopping and totally doable—even on a hectic weeknight. These airy puffs of choux pastry, filled with silky chantilly cream and drizzled with warm chocolate sauce, are the kind of sweet treat that makes jaws drop (and spoons fight for seconds). Whether you’re hosting a holiday party or just trying to impress your in-laws, Gordon Ramsay Profiteroles hit that sweet spot between elegance and comfort. Best of all? You don’t need a culinary degree—or even a calm toddler—to pull it off.

What are Gordon Ramsay Profiteroles?

Gordon Ramsay Profiteroles are a luxurious twist on the beloved French classic. At their core, profiteroles are delicate pastry puffs made from choux dough, baked until golden and filled with something creamy—often custard, whipped cream, or ice cream. Ramsay elevates this with a no-fuss chantilly cream and rich chocolate sauce that feels like a warm hug on a cold day. His version skips the frills and focuses on flavor: crisp on the outside, airy in the middle, and unapologetically rich on top. The result? A dessert that’s restaurant-quality but totally achievable in your kitchen.

Reasons to Try Gordon Ramsay Profiteroles

First off—who doesn’t love a dessert that looks like it belongs on a cooking show but tastes like home? Gordon Ramsay Profiteroles deliver major flavor without demanding your entire Sunday. They’re surprisingly simple to make and endlessly versatile. You can prep the pastry shells ahead of time and stuff them last-minute, or even freeze them for a future sugar fix. Bonus: picky eaters tend to go quiet around these. And if you’ve already made Ramsay’s tiramisu or apple crumble, this dessert is the perfect next adventure.

Ingredients Needed to Make Gordon Ramsay Profiteroles

Here’s your shopping list for these delicious little puffs. Nothing fancy or hard to pronounce—just good old pantry and fridge staples coming together to create a dessert that looks way more impressive than it is difficult.

For the Choux Pastry:

For the Chantilly Cream:

For the Chocolate Sauce:

Instructions to Make Gordon Ramsay Profiteroles

Okay, now we’re cooking (or baking). Making profiteroles can sound intimidating, but this is a step-by-step process that just needs some patience and attention—not perfection. Here’s how to do it:

Preheat Your Oven Like a Pro

Before you do anything else, turn on your oven to 400°F (200°C). A hot oven is key to helping your profiteroles puff up properly—they need that initial blast of heat to rise.

Combine Water, Milk & Butter in a Saucepan

In a medium saucepan over medium heat, combine your water, milk, butter, sugar, and that little pinch of salt. Stir occasionally until the butter fully melts and the mixture is just starting to simmer. You’re creating the base that gives choux pastry its rich flavor and signature puff.

Add Flour All at Once (Yes, All at Once)

Now this is the moment that usually feels weird if you’ve never made choux before: dump the flour in all at once and stir like you mean it. Use a wooden spoon to stir quickly until the mixture pulls away from the sides and forms a smooth ball of dough. It should look shiny and feel thick.

Tip: If your dough sticks or stays runny, your pan might not have been hot enough—just keep stirring until it smooths out.

Cool the Dough (Just a Little)

Take the pan off the heat and let it rest for about 5 minutes. This step is key—if it’s too hot, it’ll scramble your eggs when you add them. And nobody wants scrambled egg puffs.

Add Eggs One at a Time

Crack in your egg and stir vigorously until it’s fully absorbed. The dough might look split at first (don’t panic!), but keep stirring—it will come together. You’re aiming for a texture that’s glossy and smooth but still holds its shape. If needed, add a little bit of a second egg to loosen it just enough.

Pipe Dough Onto Baking Sheet

Transfer the dough to a piping bag with a large round tip (or just snip the end if you’re in a pinch). Pipe small mounds—about the size of a golf ball—onto a parchment-lined baking sheet. Leave space between them; they puff up like crazy in the oven.

Optional tip: Dip your finger in water and gently smooth the tops for an even shape.

Bake Until Golden & Puffy

Place them in your heated oven and bake for 18–20 minutes. Avoid opening the oven door during baking—fight the temptation. They require consistent heat to rise correctly. Once finished, they’ll be gorgeously golden, airy inside, and crunchy on the surface.

Let them cool completely on a wire rack. If you fill them while they’re warm, the cream will melt and you’ll end up with profiterole soup.

Whip the Chantilly Cream

In a stand mixer (or a big bowl with elbow grease), whip the cold heavy cream with vanilla extract and icing sugar until stiff peaks form. It should be light, fluffy, and slightly sweet—not overly sugary.

Make the Silky Chocolate Sauce

Melt the chocolate, honey, butter, and milk together in a heatproof bowl over a pot of simmering water (a double boiler). Stir gently until smooth and glossy. Set aside to cool slightly—warm is perfect, hot is not.

Fill & Assemble

Once your profiteroles are cool, slice them in half or poke a hole in the bottom and pipe in that dreamy chantilly cream. Stack ’em up or line them up on a platter. Then spoon (or unapologetically drizzle) that chocolate sauce over the top.

What to Serve with Gordon Ramsay Profiteroles

Gordon Ramsay Profiteroles already bring that wow factor, but they play really well with others, too. Pair them with a fresh bowl of seasonal berries—strawberries and raspberries cut through the richness beautifully. Want to go full holiday mode? Add a scoop of vanilla bean ice cream on the side (because more cream is never a bad idea). If you’re making a Ramsay-themed dinner, follow these up with his pan-fried salmon or even his braised cabbage. Either way, these Gordon Ramsay Profiteroles turn any meal into a celebration.

Key Tips for Making Gordon Ramsay Profiteroles

Getting perfect Gordon Ramsay Profiteroles isn’t about fancy tricks—it’s about timing and texture. First, don’t skip cooling the dough before adding eggs or you’ll end up with scrambled regrets. Second, aim for a glossy dough that’s pipeable but holds shape. Bake them until they’re deeply golden; underbaked profiteroles collapse like a bad soufflé. For filling, only whip cream until stiff peaks—over-whipped turns grainy fast. And don’t rush the chocolate sauce—melt it low and slow. If this is your first go, try Gordon’s sticky toffee pudding next—it’s just as bold and cozy.

Storage and Reheating Tips for Gordon Ramsay Profiteroles

Here’s the scoop on storing Gordon Ramsay Profiteroles: once filled, they’re best eaten within a few hours (honestly, you won’t need longer). But unfilled puffs? Those can hang out in an airtight container at room temp for up to two days or freeze beautifully for up to 1 month.To restore crispness, place them in a 300°F oven for 5–8 minutes—sufficient time to revitalize that golden exterior. Skip microwaving unless you prefer soggy pastries (hint: nobody does). Prepare the chantilly cream fresh, and keep it refrigerated at all times. Want to experiment? Try using the pastry for blondies bases too!

Final Thoughts

Gordon Ramsay Profiteroles are the kind of dessert that makes people think you’ve taken a pastry class in Paris—but really, you just followed some easy steps with a little love (and chocolate). Whether you’re baking to impress or simply treating yourself after a long week, these profiteroles deliver every time. Light, creamy, rich, and absolutely addictive. Plus, they pair perfectly with everything from ice cream to a late-night cup of coffee. If you’re hooked on Gordon’s desserts, don’t stop here—check out his panna cotta or apple crumble for more sweet escapes.

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Gordon Ramsay Profiteroles Recipe

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Light, airy, and topped with luscious chocolate—this Gordon Ramsay Profiteroles Recipe brings classic French pastry right into your home kitchen. With a rich chantilly cream filling and smooth chocolate drizzle, it’s perfect for special occasions or when you’re just feeling fancy (but not too fussy). Whether you’re new to choux or a dessert pro, this recipe is easy to follow and sure to impress.

• Author: RAMSAY
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Makes about 12–14 profiteroles
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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For the Choux Pastry

• 150g all-purpose flour (about 1 cup + 2 tbsp)

• 200ml water (about ¾ cup + 1 tbsp)

• 125ml whole milk (½ cup)

• ½ cup unsalted butter (113g)

• 1 tsp caster sugar

• Pinch of salt

• 1 large egg (plus 1 more if needed for consistency)

For the Chantilly Cream

• 1 cup heavy whipping cream (cold)

• 2 tbsp icing sugar (adjust to taste)

• 1 tsp vanilla extract

For the Chocolate Sauce

• ½ cup dark chocolate, chopped (or chocolate chips)

• 1 tbsp honey

• 2–3 tbsp whole milk

• 1 tbsp unsalted butter

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Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Make the Dough

In a saucepan over medium heat, combine water, milk, butter, sugar, and a pinch of salt. Stir occasionally until the butter melts and the mixture begins to simmer.

3. Add Flour

Remove the pan from heat. Dump in the flour all at once and stir quickly with a wooden spoon until the dough pulls away from the sides and forms a soft ball.

4. Cool & Add Eggs

Let the dough rest for 5 minutes. Add one egg, mixing well until fully incorporated. If the dough is too stiff, mix in a little more egg—just enough so it slowly falls from the spoon.

5. Pipe onto Tray

Scoop the dough into a piping bag with a round tip. Pipe small mounds, about golf-ball size, spaced 2 inches apart.

6. Bake to Perfection

Bake for 18–20 minutes until golden and puffed. Do not open the oven early—let them rise properly. Cool completely on a wire rack.

7. Whip the Cream

In a chilled mixing bowl, beat the cream with vanilla and icing sugar until stiff peaks form. Store in the fridge until needed.

8. Make the Chocolate Sauce

Using a double boiler or heatproof bowl over simmering water, melt chocolate with honey, milk, and butter. Stir gently until smooth and glossy.

9. Assemble & Serve

Slice profiteroles in half (or poke a hole) and pipe in the whipped cream. Drizzle with warm chocolate sauce before serving.

Notes

• Use cold cream for best whipping results.
• Don’t overfill the choux or they may get soggy.
• Chocolate sauce can be reheated gently if it thickens.
• Make the pastry shells ahead and freeze if needed—just re-crisp in the oven before serving.