Hazelnut & Chocolate Profiteroles

This recipe screams childhood memories. I’ve taken the classic topping of chocolate and added the hazelnut and chocolate topping. Great one to get the kids in the kitchen baking.


For the choux pastry:

  • 60g Connacht Gold salted butter
  • 80g plain flour
  • 3 free range eggs
  • 130ml water

For the cream:

  • 200ml fresh Connacht Gold cream
  • 2 tbsp caster sugar
  • 1 tbsp vanilla extract

For the topping

  • Hazelnut & Chocolate Spread at room temperature


Preheat the oven 190°C  and line a large baking tray with parchment paper.

Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.

Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat once again and set aside. Beat the eggs in a small bowl.

Add a little of the beaten egg at a time until you have a thick consistency.

With a spatula scrape the choux mixture into a piping bag with a large round nozzle and pipe small rounds of the pastry. Leaving enough space between each one to rise.

Smooth the tops of the piped choux pastry with a little bit of water on your finger. Place them into the oven and bake for 15-20 minutes until the choux pastry have risen and are golden and crisp.

Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.

For the filling, whisk the cream, sugar, and vanilla together in a large bowl until the mixture forms soft peaks.

Scoop the cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.

Finish with a good topping of that hazelnut & Chocolate spread on top and tuck in.


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.