These gold-dusted chocolate profiteroles combine crisp choux pastry, rich chocolate pastry cream, and a glossy ganache topping. A stunning New Year’s Eve dessert, they bring together flavor, texture, and presentation in each bite-sized puff. Use this recipe when you want a reliable, elegant option for holiday dessert platters, NYE desserts, or any event that calls for something a little extra.
The Structure Behind a Great Profiterole
A reliable profiteroles recipe always starts with balance. Choux pastry works best when the water, milk, and butter mixture reaches just the right simmer before adding flour. This step helps hydrate the flour evenly, creating a dough that will hold steam as it bakes. That steam gives the signature puff.
The dough must also be dried slightly before the eggs go in. One to two minutes on the heat removes excess moisture. Once the eggs are beaten in, the dough becomes glossy and pipeable. It should hold its shape but still feel light and elastic. That consistency ensures the choux buns puff fully and hollow out inside ready for filling.
The Ganache Finish Matters
The ganache topping gives these choux buns their dramatic appeal. Unlike a standard glaze or icing, ganache made with good cooking chocolate coats the tops with a deep shine. The warmth helps it set smooth without a sticky finish. Stir in butter to keep the ganache soft after chilling.
Dipping is quick but make sure each profiterole has cooled. Otherwise, the ganache may slide or melt into the cream. I usually set up a small bowl, dip straight in, then lift gently and rotate. Let any excess drip before placing them on a tray. This avoids pooling.
If you enjoy finishing touches, now’s the time. Edible gold dust catches the light beautifully. Apply a light dusting right after dipping, while the ganache is still slightly warm. For more definition, edible gold leaf can be pressed onto the tops. Try a small pinch or a full sheet, depending on your style.
You’ll find the same rich visual effect in these Champagne Cheesecake Cups, which also use gold accents for New Year’s Eve desserts.
Ingredient Details That Make a Difference
Whole milk appears in both the choux pastry and the pastry cream. It adds richness and body without being too heavy. Skim or low-fat milk can leave the dough weak. I stick with whole for consistency. Butter must be unsalted. Salted butter can throw off both flavor and structure, especially in the pastry cream where precise ratios matter.
Cornstarch thickens the pastry cream without adding weight. It creates a silky texture that holds its shape when piped. Egg yolks bring color and richness. They also stabilize the cream during cooking. Look for deep yellow yolks. They signal freshness and lend a deeper flavor.
Good dark chocolate gives this recipe its core character. I use one with at least 60% cocoa for both the pastry cream and ganache. Lower cocoa percentages will taste too sweet. Higher ones may become brittle. If you enjoy strong contrast, try using a milk chocolate filling and a dark ganache topping. That creates a layered flavor in each puff
If you liked the contrast of textures and deep chocolate in these, Pistachio Chocolate Choux Buns offer another excellent variation with a nutty twist.
What to Watch While Baking
The dough should form a smooth ball before eggs go in. Lumps or dry streaks signal under-mixing. Once the eggs are added, check for pipeable texture. If it runs, it’s too loose. If it breaks or clumps, it’s too dry. Let the eggs fully blend before adjusting.
For piping, use a plain round tip and aim for uniform size. Tablespoon mounds work too, but piping gives more control. I space them 2 inches apart to allow even heat flow. During baking, the tops should rise and brown evenly. If they crack or tilt, the oven may be too hot or cold. A center rack helps avoid that.
Ganache should drip, not pour. If it runs too fast, chill it briefly before dipping. Too thick? Warm it gently and stir. I often test the consistency on a spoon before dipping the profiteroles.
For a fruit-infused version, you could also explore Chocolate Orange Profiteroles for a bright, citrusy varaiation.
Save and Share This New Year’s Dessert
Add this recipe to your NYE dessert board and keep it close for party planning. It’s a reliable showstopper with room for creativity.
Have you made them yet? Let me know in the comments what twist you tried—extra gold, flavored cream, or even a boozy ganache?
Gold-Dusted Chocolate Profiteroles
Elegant and rich, these gold-dusted chocolate profiteroles make a showstopping New Year’s Eve dessert. Light choux buns filled with cream and topped with glossy cooking chocolate, finished with a touch of edible gold dust for that extra sparkle. This profiteroles recipe is ideal for any celebration where you want to impress. Whether you’re prepping NYE dessert bites or creating a classy holiday dessert spread, these mini cream puffs are a crowd-pleaser. Add them to your list of party desserts or New Year’s Eve treats.
Ingredients
- FOR THE CHOUX PASTRY
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup (120g) all-purpose flour
- 4 large eggs (room temperature)
- FOR THE CHOCOLATE PASTRY CREAM FILLING
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- FOR THE CHOCOLATE GANACHE TOPPING
- 6 oz (170g) dark chocolate (60–70% cocoa), chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
- FOR DECORATION
- Edible gold leaf or edible gold dust (optional)
Instructions
- MAKE THE CHOUX PASTRY: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer over medium heat until the butter fully melts and the mixture just begins to bubble.
- ADD THE FLOUR: Remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan. Return to medium heat and continue stirring for 1 to 2 minutes to slightly dry out the dough.
- COOL AND BEAT IN EGGS: Transfer the dough to a large mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well between additions, until the dough is smooth, glossy, and pipeable.
- PIPE AND BAKE: Use a piping bag or spoon to portion tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25 to 30 minutes, until puffed and golden brown. Do not open the oven door during baking. Turn off the oven and let the profiteroles rest inside for 5 minutes before removing to a wire rack to cool completely.
- PREPARE THE CHOCOLATE PASTRY CREAM: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
- TEMPER AND COOK: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and smooth, about 3 to 5 minutes.
- FINISH THE FILLING: Remove the pastry cream from heat and immediately stir in the chopped chocolate, butter, and vanilla extract until fully melted and smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours or until cold and set.
- FILL THE PROFITEROLES: Transfer the chilled chocolate pastry cream to a piping bag fitted with a small round tip. Make a small hole in the bottom of each choux puff and pipe in the pastry cream until filled. Set aside filled puffs on a tray.
- MAKE THE GANACHE: Place chopped chocolate and butter in a heatproof bowl. Heat the cream in a small saucepan until steaming, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- DIP AND DECORATE: Dip the tops of each filled profiterole into the warm ganache, letting any excess drip off. Return to the tray and decorate with a small pinch of edible gold dust or apply edible gold leaf gently to the surface. Allow the ganache to set slightly before serving or refrigerating.
Notes
Store filled and dipped profiteroles in the refrigerator for up to 24 hours. Assemble close to serving time for the best texture. Gold dust and leaf are optional but add a striking finish for special occasions.
