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Chocolate Profiteroles {dairy-free}

Imagine… Luscious scoops of ice cream, packaged in crisp golden pastry shells, gooey with warm chocolate sauce, and sparkling with orange zest… This elegant simple dessert ~~ chocolate profiteroles.

Chocolate ProfiterolesThe pastry dough for profiteroles is classic French pâte à choux, a light pastry that puffs up in the oven to look like cauliflower. Really—that’s the translation—pastry resembling cauliflower heads.

When the airy puffed pastries are filled with something rich, smooth, and creamy, you’ve made cream puffs. Bake the same recipe in rounded rectangles and fill with dreamy custard—éclairs. Take those cauliflower-looking cream puffs and fill them with a favorite frozen indulgence—ta da—you’ve got profiteroles!

baked choux for Chocolate Profiteroles

If you want to learn everything you need to know about making cream puffs, eclairs, and profiteroles, get the cookbook, Simply Sweet Dream Puffs, by fellow Utah blogger, Barbara Bakes.

Barbara’s new cookbook is loaded with fabulous recipe ideas for all sorts of sweet pâte à choux flavors. Think mango-lime cream puffs, strawberry cheesecake, and bananas foster profiteroles.

Choux pastry usually calls for butter. When I told Barbara I wanted to feature a cream puff without dairy, she told me about the coconut oil choux pastry in her book. Here’s that recipe.

Chocolate Profiteroles

For an impressive and enchanting dairy-free dessert, fill your puffs with a coconut-based “ice cream”, and finish with my very decadent dairy-free chocolate sauce. Chocolate profiteroles ~~ is your mouth watering in anticipation? I hope so.

Recipe trivia, notes and details for Chocolate Profiteroles:

  • Profiterole, the name, stems from the French and English word profit. Restaurants put glamorous, easy and inexpensive profiteroles on their menus because…they’re profitable!
  • Vanilla ice cream goes in classic chocolate profiteroles. I filled these with dairy-free  Coconut Bliss Cappuccino frozen dessert, which was amazingly delicious with the chocolate and orange zest. Barbara suggests a dozen more possibilities in her book.
  • Simply Sweet Dream Puffs includes a gluten-free pâte à choux recipe. I didn’t try it, but judging from the dairy-free variation, they’ll bake up perfectly. Be sure to check out Barbara Bakes cream puff video here.

eggs and pastry bag for Chocolate Profiteroles

You can order the Kindle edition of Simply Sweet Dream Puffs via my Amazon link—here. The e-book is available wherever e-books are sold, including Barnes and Noble, and iTunes.

Simply Sweet Dream Puffs cover

Simply Sweet Dream Puffs back cover








Congratulations to Megan B, who won the Simply Sweet Dream Puffs E-Cookbook giveaway. Thanks for commenting Megan!

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Chocolate Profiteroles
Chocolate Profiteroles
This is a super-impressive dessert. You can even bake the shells ahead and freeze them. Place the frozen shells in a 350° F. preheated oven for 4 or 5 minutes to thaw and crisp.
Author: Letty Flatt
  • Pâte à choux:
  • 3/4 cup all-purpose flour
  • 6 tablespoons melted coconut oil (I use extra virgin)
  • 1 teaspoon organic cane sugar
  • 1/4 teaspoon salt
  • 3 large eggs , room temperature (see note)
  • Egg Wash: (optional)
  • 1 egg
  • 1 teaspoon water
  • Chocolate Sauce:
  • 6 ounces bittersweet chocolate , cut in 1/2-inch pieces (I used Trader Joe’s 72% dark)
  • ¼ cup coconut oil
  • 1 tablespoon maple syrup
  • To serve:
  • 2 pints dairy-free frozen dessert
  • Orange zest , or chopped toasted nuts
  1. Pâte à choux:
  2. Preheat oven to 425°. Line baking sheets with parchment paper. Measure flour and set aside.
  3. Bring 3/4 cup water, coconut oil, sugar, and salt to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a heavy-duty stand mixer fitted with a paddle, and let cool 5 minutes.
  4. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Scrape dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 2-inch rounds (1 1/2 inches high). (see note) Smooth out peaks and round tops with a moistened finger.
  5. If you wish, brush tops of dough with egg wash made by whisking the remaining 1 egg and 1teaspoon water. (Save the extra egg wash for French toast.)
  6. Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. (see note) Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
  7. Chocolate Sauce:
  8. Place the chocolate, coconut, and maple syrup in the top of a double boiler, over gently boiling water; upper pan should not touch water. When the chocolate is almost melted, remove from the heat. Stir gently with a wooden spoon until smooth.
  9. To serve:
  10. Cut each profiterole in half horizontally. Scoop ice cream onto the bottom half. Dip the tops in warm chocolate sauce and place on top of the ice cream. Garnish with freshly grated orange zest or chopped toasted nuts. Serve immediately.
Recipe Notes
  • Bring cold eggs to room temperature by placing them (uncracked) in warm water before starting the recipe.
  • Alternatively, you can form the dough rounds using a round 1¾-inch ice cream scoop.
  • Resist the urge to open the oven door while the pastry bakes: The dough can collapse if the temperature in the oven drops too quickly.
  • The chocolate sauce can be made several days ahead and held at room temperature or refrigerated. To reheat, place in the top of a double boiler until almost remelted. Remove from the heat and stir gently.

Filed under: Recipes, Sweets

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  • Letty they look fabulous! I’m so glad you liked the dairy free recipe! Great idea to fill them with dairy free ice cream too. Reply · 16 February, 2016

    • Thanks Barbara–the sauce is a keeper as well!!! Reply · 16 February, 2016

  • Susan

    I go for the classic combo of puff pastry, vanilla pastry cream, with a chocolate glaze. I also love a pastry cream filling flavored with an intense, tangy fruit, such as raspberries. The idea is that when you take a bite of the the assembled cream puff, you experience a burst of fruit f l a bit. Reply · 18 February, 2016

    • Yes, fruit in a cream puff. Barbara has quite a few in her cookbook! Reply · 19 February, 2016

  • Rachel F.

    Profiteroles are such a great dessert! How can anyone not just love them? Reply · 18 February, 2016

  • Jennifer

    I can’t say no to a rich chocolate eclair with the custard filling. Reply · 18 February, 2016

    • Neither can I Jennifer! Reply · 19 February, 2016

  • Ryan

    Definitely the cream puff. Reply · 18 February, 2016

  • Megan

    These look delicious, thanks for sharing the recipe 🙂 I have never tried my hand at making profiteroles-but I am excited to try making them this weekend! Reply · 18 February, 2016

    • Let me know how they come out Megan! Reply · 19 February, 2016

  • Emi Sorensen

    I love baking, but need to branch out. I would love to make delicious puff pastries! Reply · 18 February, 2016

  • Jessica

    These look delicious! Reply · 18 February, 2016

  • These look delicious!!! Reply · 18 February, 2016

  • Jenesee

    I don’t think I’ve tried anything besides a standard eclair, which I LOVE! Can’t wait to try more! Reply · 19 February, 2016

  • Kasi

    Looks super yummy! Reply · 19 February, 2016

  • Skylee

    Wow, my husband would love these! Reply · 19 February, 2016

  • Brittany

    I’m planning to try this out! It looks amazing! Reply · 19 February, 2016

  • Samantha

    These look so yummy! Can’t wait to try them! Reply · 19 February, 2016

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