Did you ever think that Profiterole, which is the favorite of the French and that everyone eats with love, is this easy? A delicious pastry cream in the consistency of custard, Pate A Choux (Pata┼ču Dough) with its crumbly texture and liquid chocolate sauce will cause a feast of taste on your palate. So let’s move on to our recipe right away.



For Patashur;

  • 500 ml of water
  • 400 g flour
  • 250ml oil
  • 2 g of salt
  • 2 g sugar
  • 10 eggs


  1. Take water, oil, salt and sugar in a saucepan and bring it to a boil.
  2. Then add the flour and fry it, stirring constantly with a wooden spoon.
  3. Let’s keep frying until the smell is completely gone.
  4. Then let’s take it out of the oven and put the plasticine on the counter and put the dough on it and let it cool.
  5. After it cools down, add the eggs that we cracked into a bowl one by one and beat until the dough is well mixed in each egg.
  6. It should be neither too liquid nor too dense a dough. Let’s put the dough in the piping bag.
  7. Let’s squeeze it into small circles on the baking trays on which we laid oily paper.
  8. Bake in a preheated fan oven at 170 degrees for 18-20 minutes.
  9. At this point, do not open the oven door until the dough is cooked, it will go out as soon as it rises.
  10. Since each oven is different, you can adjust the minutes according to your own oven.

For the pastry cream;

  • 500 ml cream
  • 500 ml of milk
  • 100 g eggs
  • 100 g wheat starch
  • 1 g vanilla
  • 200 g granulated sugar


  1. For the pastry cream, put the cream and milk in a small saucepan on the stove.
  2. In a separate bowl, whisk the eggs, sugar, vanilla and starch.
  3. Let’s add it to the egg mixture from the milk that starts to boil, let’s warm it up, pour it all in the pot and whisk it quickly, when it starts to thicken, let’s take it from the stove and let it cool.
  4. After it cools, beat it with a mixer.

For the profiteroles sauce;

  • 1000 ml milk
  • 300 g granulated sugar
  • 350 g dark chocolate
  • 70 g cocoa
  • 35 g starch


  1. Let’s separate 2 glasses of milk from the milk and put the rest in a pot with sugar and let it boil.
  2. Take cocoa, starch and remaining milk into a mixing bowl and mix until smooth.
  3. Let’s shorten the bottom of the milk that starts to boil and add two scoops of cocoa to the mixture, after it gets warm, let’s pour it into the pot.
  4. When it boils over low heat and starts to condense, let’s add the dark chocolate that we brought in small pieces and cook it on low heat, stirring constantly, until it thickens.
  5. After it thickens, turn off the heat and let it cool. After it cools down, blend it with a blender.
  6. Let’s squeeze the pastry cream you put in the piping bag after the patash dough has cooled down. You can drizzle our profiteroles sauce on the dough we put on the plate and serve it by sprinkling cracked walnuts, pistachios, hazelnuts if you want.
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