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Chai Latte Profiteroles

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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These puff pastries are surprisingly simple to make. We filled ours with chai latte whipped cream and drizzled with made-from-scratch chocolate sauce.
By Bree Hester
Updated Nov 1, 2011
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Cream Puffs

  • 1 cup milk
  • 1/2 cup butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup Gold Medal™ all-purpose flour
  • 4 eggs

Chai Latte Whipped Cream

  • 1 cup heavy whipping cream, well chilled
  • 2 tablespoons sugar
  • 6 tablespoons chai latte-flavored international instant coffee mix

Chocolate Sauce

  • 1/2 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon unsweetened baking cocoa
  • 1/2 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
Make With
Gold Medal Flour


  • 1
    Heat oven to 425°F. Line cookie sheet with parchment paper.
  • 2
    In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
  • 3
    Using ice cream scoop, place balls of dough on cookie sheet.
  • 4
    Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
  • 5
    Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
  • 6
    In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
  • 7
    To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    The profiterole shells can be made in advance. Store in an airtight container for up to 2 days or freeze in freezer plastic bags.
  • tip 2
    You can fill profiteroles with flavored whipped cream or ice cream. They are incredibly versatile.


Nutrition Facts are not available for this recipe
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