Gold-Dusted Chocolate Profiteroles

WANT TO SAVE THIS RECIPE?

Golden, glossy, and filled with rich chocolate, these Gold-Dusted Chocolate Profiteroles are a showstopper dessert that feels straight out of a Parisian patisserie. Each delicate choux puff hides a luscious chocolate pastry cream, topped with smooth ganache and finished with a stunning edible gold leaf for that luxurious touch. Whether you’re celebrating a special occasion or just want to treat yourself to something unforgettable, this recipe elevates classic profiteroles into something truly glamorous.

The crisp pastry shell contrasts beautifully with the silky filling, while the dark chocolate ganache adds a bittersweet note that keeps the sweetness in balance. The edible gold dust doesn’t just make them look elegant—it signals that you’re about to indulge in something extraordinary.

---

What Kind of Puff Pastry Should I Use?

Actually, for profiteroles, we don’t use puff pastry at all—we make choux pastry from scratch. Choux pastry is a light, airy dough that puffs up when baked, creating a hollow center perfect for filling. It’s surprisingly simple and requires only a few pantry staples: water, butter, flour, and eggs. Unlike puff pastry, which is layered with butter and rolled, choux is cooked briefly on the stove before baking.

---

Ingredients for the Gold-Dusted Chocolate Profiteroles

• Water: Essential for steam to help the pastry puff up in the oven.
• Unsalted Butter: Adds richness and moisture to the choux dough.
• All-Purpose Flour: The structure-builder in our pastry.
• Eggs: Provide stability and allow the pastry to rise and hold shape.
• Whole Milk: Used in the chocolate pastry cream for a rich, velvety texture.
• Cornstarch: Thickens the pastry cream without making it too dense.
• Granulated Sugar: Sweetens both the pastry cream and choux.
• Semi-Sweet Chocolate: For a perfectly balanced chocolate filling and ganache.
• Heavy Cream: Creates a luscious ganache topping.
• Edible Gold Leaf or Gold Dust: For that elegant, luxurious finish.

---

How To Make the Gold-Dusted Chocolate Profiteroles

Step 1: Make the Choux Pastry

In a medium saucepan, bring 1/2 cup of water and 1/4 cup of unsalted butter to a boil. Once the butter has melted, reduce heat to low and stir in 1/2 cup of all-purpose flour. Mix vigorously until the dough forms a ball and pulls away from the sides. Let it cool for 5 minutes.

Step 2: Incorporate the Eggs

Add 2 eggs to the cooled dough, one at a time, mixing thoroughly after each addition. The dough will look a bit separated at first but will come together into a smooth, pipeable batter.

Step 3: Bake the Pastry Shells

Preheat your oven to 400°F (200°C). Pipe small rounds onto a parchment-lined baking sheet, spacing them about 2 inches apart. Wet your finger and gently press down any peaks. Bake for 20-25 minutes until golden brown and puffed. Let them cool completely on a wire rack.

Step 4: Prepare the Chocolate Pastry Cream

In a saucepan, heat 1 cup of whole milk until steaming. In a bowl, whisk 2 egg yolks, 2 tablespoons sugar, and 1 tablespoon cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan. Cook on medium heat until thickened. Remove from heat and stir in 1/2 cup chopped semi-sweet chocolate until melted. Let the cream cool, then refrigerate.

Step 5: Fill the Profiteroles

Once the pastry shells are cool, use a piping bag fitted with a small tip to fill each one with chilled chocolate pastry cream. Insert the tip into the bottom or side of each puff and gently squeeze until filled.

Step 6: Make the Ganache Topping

Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 1/2 cup chopped semi-sweet chocolate and let sit for 1 minute, then stir until glossy and smooth. Dip the tops of each filled puff into the ganache.

Step 7: Add the Gold Finish

Using tweezers or a soft brush, gently apply edible gold leaf or dust to the ganache tops. Let them set before serving or storing.

---

How to Serve and Store Gold-Dusted Chocolate Profiteroles

Gold-Dusted Chocolate Profiteroles are best enjoyed freshly assembled when the choux pastry is crisp, and the filling is cool and creamy. Serve them chilled for a firm texture or slightly closer to room temperature for a softer bite. These are perfect as an elegant dessert on a tiered tray, a luxe dinner party finale, or part of a festive holiday spread.

If you’re prepping ahead, store the unfilled pastry shells in an airtight container at room temperature for up to 2 days. Filled profiteroles should be kept in the fridge and eaten within 24 hours for the best texture. Avoid freezing filled profiteroles, but you can freeze the empty shells for up to one month.

---

Frequently Asked Questions

How far in advance can I make these?

You can make the choux pastry shells 1-2 days ahead and store them in an airtight container. Fill and garnish the day you plan to serve them for best results.

Can I use a different filling?

Yes! While chocolate pastry cream is luxurious, you can substitute with vanilla custard, whipped cream, or even mascarpone filling for a different twist.

Do I have to use gold leaf?

Not at all. It’s optional and purely decorative, but it does add a beautiful touch for special occasions.

What kind of chocolate works best?

Semi-sweet chocolate gives a balanced flavor, but feel free to use bittersweet for a deeper taste or milk chocolate for extra sweetness.

Can I make these gluten-free?

Yes, try using a 1:1 gluten-free flour blend designed for baking. The texture might vary slightly but should still puff nicely.

How should I store leftovers?

Keep leftover filled profiteroles in the refrigerator in a covered container. Consume within 24 hours for optimal texture and flavor.

---

Want More Dessert Ideas with a Luxe Twist?

If these Gold-Dusted Chocolate Profiteroles made your heart skip a beat, you’ll definitely want to check out these other decadent desserts that deliver rich flavors and visual wow factor:

• Strawberry Cheesecake Cupcakes for a fruity-meets-creamy dream in a handheld treat.
• Chocolate Caramel Dump Cake for a gooey, indulgent dessert with minimal effort.
• Triple Chocolate Banana Bread if you love deep chocolate flavor with a moist crumb.
• Oreo Stuffed Cinnamon Rolls for a twist on your favorite breakfast classic.
• Cheesecake-Stuffed Caramel Apple Cookies for a fall-inspired fusion treat.

These desserts bring the same sense of surprise and indulgence to your table—perfect for impressing guests or treating yourself.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you never lose track of it: Life with Nina Recipes on Pinterest

Have you tried making these profiteroles? I’d love to hear how yours turned out! Did you stick with classic chocolate or give the filling your own twist? Let’s inspire each other—drop your questions or ideas in the comments!

---

Print