Skip to main content
Dessert

Chocolate Profiteroles

Chocolate profiteroles are small cakes served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Profiteroles

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Shave the chocolate into a cup and place it in a pan of boiling water to melt.

  2. Prepare a paste similar to that for chocolate eclairs, using 3 tablespoons of sugar.

  3. Once the paste is cooked, beat in the melted chocolate.

  4. Allow the mixture to cool, then add the eggs and beat until light.

Bake and serve

  1. Drop spoonfuls of the batter onto lightly buttered pans, forming round cakes.

  2. Bake in a preheated oven at 350°F (175°C) for about 20 minutes.

  3. Serve hot or cold with whipped cream in the center of a flat dish, arranging the profiteroles around it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and lightness by setting and trapping air in the batter as it bakes.
Chocolate
Gives the batter its chocolate flavour and a rich, dense colour.
Sugar
Adds sweetness and helps the batter brown in the oven.

The step that matters

Let the mixture cool before adding the eggs. Eggs added to a hot paste can scramble instead of blending smoothly. Cooling first lets the eggs emulsify into a smooth batter that holds its shape and rises evenly in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes