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Gordon Ramsay Profiteroles Recipe

Gordon Ramsay Profiteroles on dessert plate
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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.

Ingredients

Scale

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

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-profiteroles/