Profiteroles cake – the recipe from Cuoche ma bene

Chocolate puts you in a good mood, we know this by now! The profiteroles cake is perfect for celebrating a birthday, a special occasion or simply the arrival of a weekend. It is a delicious cake, covered with cream puffs filled with Chantilly cream and glazed with dark chocolate. The preparation is simple but complex, for this reason we recommend preparing the cream puffs and the biscuit dough base the day before. Chantilly cream and chocolate icing are quicker to prepare. This cake can be frozen and thawed in the refrigerator when you need it, perhaps adding the icing only at the last moment to keep it soft and shiny. There are many variations that you can use to fill profiteroles: custard (classic or coffee), chocolate cream or diplomatic cream, each of these is perfect! At this point, all you have to do is get to work preparing a delicious cocoa profiterole cake, spectacular and simple to make!


For the Chantilly cream

  • 500 ml fresh cream cold
  • 50 g powdered sugar
  • 1/2 vanilla bean

For the chocolate icing

  • 165 g dark chocolate
  • 150 ml fresh cream cold
  • 23 g sugar

For the cocoa biscuit dough (for 2 trays)

  • 300 g egg whites
  • 130 g egg yolk
  • 140 g sugar
  • 60 g farina 00
  • 40 g bitter cocoa
  • 140 ml seed oil

It will also serve you

  • burro q.b. to make the paper adhere to the pan

Crema chantilly

  • Start preparing the cream: whip the cream with an electric mixer or a planetary mixer (better if very cold), it will be easier to obtain a full-bodied cream.

  • Work until you obtain a semi-whipped mixture. At this point, incorporate the vanilla seeds and sugar. It will be ready when you obtain a compact and shiny cream. Be careful not to over-whip it, otherwise its consistency will become similar to butter. Set it aside in the refrigerator and in the meantime prepare the cream puffs.

Cream puffs – choux pastry

  • As per the basic recipe (I refer you to the recipe for choux pastry – cream puffs). As soon as they have completely cooled, you can proceed to fill them with whipped cream.
  • Make a small hole in the base with the back of a teaspoon then, with the help of a piping bag fitted with a nozzle and whipped cream, fill the hole well. Place them on a tray and leave them aside in the refrigerator.

Chocolate frosting

  • Heat the water, cream and sugar in a saucepan with high sides. Bring to the boil and remove the saucepan from the heat, adding the finely chopped dark chocolate.

  • Start stirring quickly with a whisk so that you can melt all the chocolate and obtain a smooth icing without lumps. Wait for it to cool down a little, continuing to stir from time to time.

  • The temperature must be between 30 – 35°C. One way to understand if it is ready is to bring it closer to your mouth and not burn yourself. At this point, transfer the icing into a bowl and let it cool to room temperature before using it.

Cocoa biscuit dough – bisque

  • Prepare the cocoa biscuit dough using 2 baking trays. Start by preheating the oven to 200°C in static mode and, while waiting for it to reach temperature, separate the egg yolks from the whites. Place the egg whites in a bowl with high sides. Whip them until stiff, add the sugar a little at a time and continue whipping until you get very frothy egg whites.

  • Take the egg yolks and add them one at a time. Mix with a whisk from bottom to top. Work in this way for each egg inserted.

  • Add the sifted flour and mix. Add the sifted cocoa and mix always with the same movement.

  • Finally, add the seed oil twice. This way you will avoid deflating the mixture. Mix and finish by adding the remaining oil.

  • Prepare the 30×40 cm baking trays by covering them with baking paper. To make it stick perfectly and not move during cooking, grease it with butter.

  • Pour the mixture over the entire surface of the 2 baking trays. Level it with the help of a spatula without pressing too much. It must not be higher than 1 cm.

  • Bake the 2 trays one at a time in static mode at 200°C for 10 -13 minutes on the central shelf.

  • Remove from the oven and let cool. As soon as they are cold, transfer them with all the baking paper to the work surface. Remove the paper from the edges of the dough and cover the surface with another sheet of paper, and then turn it inside out. Basically, the baking paper that was previously in contact with the pan under the dough will now be on top. When finished, remove the paper.

  • In total you will need 4 circles. With the help of an 18 cm diameter mold you will obtain 2 circles for each pan.

Cake assembly

  • The time has come to compose the cake. Place the first disc of biscuit dough on your base, then spread a generous layer of cream and, continuing, another disc of biscuit dough until you finish them all, alternating the cream. If you have a cake ring, this tool will allow you to have a more stable and precise assembly. Otherwise it's fine too.

  • At this point, leave the cake aside in the refrigerator for 10-15 minutes.

  • Take the cake again, eliminate the circle and cover the surface of the last layer of biscuit dough with cream, level and smooth. Add a little cream externally and, with the help of a spatula, try to smooth it out, leaving only a thin layer of coverage. The layers do not have to be completely covered.

  • Now, take the chocolate icing which must be soft and fluid at the right point, otherwise you will have to heat it slightly in a bain-marie.

  • Dip the cream puffs one at a time into the chocolate, rolling them with the help of two forks. Immediately lift with a fork and, tapping the edge of the bowl several times, let the excess icing fall off. The cream puff will be entirely covered in chocolate and shiny.

  • Gradually, arrange them on the cake starting from the outside towards the inside, trying to position them quite close together. Finish with a second smaller round of cream puffs until the last one is inserted in the center.

  • If you prefer, you can insert all the cream puffs and pour the chocolate icing in a cascade.

  • Decorate with a few tufts of cream between one cream puff and another, covering any excess holes. Place the cake back in the fridge. Before serving, leave it at room temperature for 10 minutes.

This recipe does not include a syrup for the biscuit dough, but you can use it if you prefer. I recommend the doses, do not exaggerate: the layer of biscuit dough has a thinner thickness and a more delicate consistency than the sponge cake, you risk soaking it too much.
As for whipped cream, there are versions on the market that are similar to those for professional use. After having assembled them, they remain more compact and stable even after a few days. We tried the following brands: Hoplà Professional Easy Top and Paneangeli PannaFix.


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