Deliciously scrummy Yorkshire pudding dessert bursting with whipped cream and drizzled with dark chocolate. An irresistible, delightful treat that will sweeten up any party.
⏳ 1 hr 50 mins
👪 24 Pieces
🍎 88 kcal/pc
Bookmarks
- 🍰 What are These Sweet Yorkshire Puddings aka Profiteroles Like?
- ❤️ Why We Like this Dessert
- 📃 Recipe Ingredient Overview and Easy Substitutions
- 📐 Equipment and Other Useful Measurements
- ⏳ Hands-on Time
- 📷 How to Make Sweet Yorkshire Puddings aka Profiteroles in Pictures
- ⚡ Troubleshooting and Handy Tips
- 🍎 Nutritional Values in my Sweet Yorkshire Puddings
- 🍽️ How to Serve This Dessert
- How to Store Sweet Yorkshire Puddings aka Profiteroles
- ❓Frequently Asked Questions
- Recipe Card
Even though Yorkshire pudding is a side dish commonly served with a savoury meal and a great companion to Sunday roast, it can be a surprisingly tasty dessert too.
I like to prepare extra Yorkshire pudding batter and use some of it to make a sweet treat we can enjoy after the main course or the next day.
There are endless sweet options to try. Here are a few of our favourite combinations:
- Inspired by scones - they are perfect with jam and a dollop of clotted cream.
- Copy a Dutch baby - dust them with icing sugar and enjoy them with berries and ice cream.
- Make them like churros - while still hot, coat them in caster sugar mixed with cinnamon and serve with a cup of thick hot chocolate.
- Thin the batter with a splash of milk and make crepe-style pancakes.
- Bake the batter in a cast-iron skillet to make a dutch baby.
- Make mini Yorkshire puddings, fill them with whipped cream, and decorate them with melted chocolate like profiteroles.
We love all the above options, but the sweet Yorkshire puddings, aka profiteroles, are the most popular with my family.
🍰 What are These Sweet Yorkshire Puddings aka Profiteroles Like?
Inspired by profiteroles, my Yorkies are filled with whipped cream and drizzled with dark chocolate.
The golden puffed batter gives this dessert a bit of chew while the whipped cream melts in your mouth. Its flavour reminds me of vanilla ice cream.
The last bit you will taste is the dark chocolate, bringing warm, gentle bitterness, nicely contrasting with the other flavours.
Of course, these are not real profiteroles, and they don't taste 100% identical, but for me, it's a great way to avoid making choux pastry and using up any Yorkshire pudding leftovers.
❤️ Why We Like this Dessert
- It's easy to turn already cooked Yorkshire pudding into these lovely profiteroles or bake mini Yorkshire puddings using leftover Yorkshire pudding batter.
- It's less work to make Yorkshire pudding batter than to prepare choux pastry.
- They look and taste similar to profiteroles.
📃 Recipe Ingredient Overview and Easy Substitutions
A reliable recipe with a good ingredient ratio is a must whenever you want to make sweet or savoury Yorkies. The Yorkshire pudding by James Martin is the recipe I trust, and it works great for this profiterole-like dessert.
A basic Yorkshire pudding has only four simple ingredients:
- plain flour
- eggs
- milk
- oil or lard (to grease the tray)
In addition to those, to make my 'profiteroles', you will need:
- double cream
- condensed milk
- dark chocolate
Double Cream
You must use double cream if you are whipping it with condensed milk to achieve a thick consistency. The high-fat content of the double cream will nicely thicken the mix.
If you don't use condensed milk, you can replace double cream with whipping cream and sweeten it with a tablespoon of sugar instead.
📐 Equipment and Other Useful Measurements
- Hand whisk
- Tray
- Oven
- Electric whisk
- Microwave or double boiler (to melt the chocolate)
Tray
You can use any non-stick Yorkshire pudding tray with individual slots.
However, if you want to make more of a profiterole-looking, bite-size Yorkies, use a tray for mini cupcakes/muffins with 24 slots measuring around 34.5 x 26.5 centimetres.
It's similar to these trays from Amazon:
⏳ Hands-on Time
The recipe instructions can be divided into three main parts:
- Making mini Yorkshire puddings: prepare the batter, bake Yorkshire puddings, cool them, and cut them in half - 70 minutes.
- Preparing the cream and filling the Yorkies - 25 minutes.
- Melting the chocolate and decorating - 15 minutes.
All the steps take slightly under 2 hours, but please note that following the recipe for the first time can take longer.
📷 How to Make Sweet Yorkshire Puddings aka Profiteroles in Pictures
Make Mini Yorkshire Puddings
Measure the flour into a large bowl, add a pinch of salt, crack in the egg and pour ⅓ of milk.
Whisk the ingredients together, adding the remaining milk gradually until you have a smooth batter with the consistency of double cream.
Let the batter rest in the fridge for 30 minutes.
Preheat the oven to 250C.
Fill the individual slots in the tray with a small amount of oil (around ¼ of a teaspoon). Preheat the tray with the oil in the oven at 250 C for a couple of minutes.
Carefully remove the hot tray from the oven and fill each slot with Yorkshire pudding batter.
Insert the tray back into the oven preheated to 250C and immediately turn the temperature down to 220C. Bake for 10 - 12 minutes or until the Yorkshire puddings are well browned.
Tip: When making mini Yorkies, it's better to fill the moulds with less batter - around ⅓. This way, the mini puddings have a less distorted shape - most of them make roundish puffed balls that are better suited for the whipped cream filling.
Remove the puddings from the tray and let them cool for at least 20 - 30 minutes.
Once they are cool cut them in half. Cutting them with scissors works better for me than using a knife; you don’t need to detach the two halves completely.
Whip the cream and fill the Yorkies
Pour the condensed milk and double cream into a mixing bowl.
Beat the ingredients with an electric whisk at high speed until the cream turns more viscous, and you can see ripples on the surface. At that point, turn the speed down and continue beating until the cream consistency is between medium to stiff peaks.
Tip: You can prepare the filling while waiting for the Yorkshire puddings to cool.
To fill mini Yorkies, you can use a spoon and simply sandwich a dollop of cream in between the two halves of each mini Yorkshire pudding.
Arrange the filled Yorkshire puddings on a plate.
Tip: If you are filling bigger Yorkies with the traditional hole in the middle, you don't need to cut them in half; you can use a piping bag with a nozzle and fill the cavity with whipped cream through the opening.
Melt the Chocolate and Decorate
To melt the chocolate, use a microwave or a double boiler.
Microwave (faster): Heat the chocolate in 10 - 20 seconds intervals, stirring each time. Repeat until all the chocolate has melted.
Double boiler (my preference): Place a smaller pot or a bowl (metal or heatproof glass) with the chocolate pieces above a pot with simmering water (2 - 3 centimetres of water is enough).
The smaller pot/bowl should be snuggly sitting in the large pot; make sure the bottom doesn't touch the water.
Stir until the chocolate is smooth and runny.
Using a spoon, drizzle the melted chocolate over the filled Yorkshire puddings.
Recommended: Let the chocolate set before serving (it is faster if you can put the plate with decorated Yorkshire puddings into the fridge).
⚡ Troubleshooting and Handy Tips
The Batter doesn't Rise
Ensure your oven is sufficiently hot to avoid disappointment. You can find more about the ideal oven temperatures for Yorkshire puddings in my post - James Martin Yorkshire Puddings/Tried & Tested.
Know-how: To better control how the batter expands and rises, I use a very high temperature and preheat the oven to 250C, turning it down to 220C once the tray with the batter is inside. This way the rise is more even and less rapid creating more uniform Yorkshire puddings that are perfect for filling.
Here is a difference between two batches of Yorkshire puddings baked at two different temperatures of 180C and 250C (both on intense fan settings).
180C- These Yorkies expand more but they are also very misshapen and uneven.
250C - I prefer these smaller and rounder mini Yorkshire puddings for my profiteroles.
Another time the Yorkshire puddings don't expand is if the batter is too thick - doesn't contain a correct ratio of flour/egg/milk, but it shouldn't be the case if you follow my recipe.
Uneven, Misshapen Yorkies
Don't expect all puddings to have a uniform look even when you bake them at a very high temperature. Some Yorkies can rise and expand more than others as it's tricky to pour the same amount of batter into the small cupcake slots.
There is nothing wrong with your puds if they rise in a sort of distorted manner. You can still fill them with whipped cream, no matter how uneven they look.
Over-whisked Double Cream
It takes a while for the double cream and condensed milk to start thickening, but once it does, it can turn from soft peaks to over-whisked fairly quickly. Unfortunately, you can't save over-whisked cream, so here is what I do to ensure it doesn't happen.
I start whisking at high speed, but as soon as the mixture gets more viscous (you can spot fine ripples on top of the cream), I lower the electric whisk speed and pay close attention to the cream's consistency. Try to stop whisking somewhere between soft to firm peaks.
🍎 Nutritional Values in my Sweet Yorkshire Puddings
My 24 mini Yorkshire pudding profiteroles contain a whooping ... calories - not a light dessert by any means. That makes it around ... calories per one bite-size piece.
But who cares when they are so scrummy delicious!
🍽️ How to Serve This Dessert
Mini bite-size Yorkies can be arranged on a plate and stay on the table as a stunning centrepiece. You don't need to provide small dessert plates as they are easy to eat, like other finger food.
On the other hand, I strongly recommend supplying plates for bigger Yorkies (the size of a regular muffin). Eating them can be very messy. Imagine all that escaping whipped cream from around the edges, dripping down on your guests' t-shirts and dresses every time they bite into the generously filled pudding.
How to Store Sweet Yorkshire Puddings aka Profiteroles
Serve the dessert once the chocolate sets; best the day you make it. The longer you keep waiting, the softer the baked Yorkies become.
This dessert will be fine for an hour or so at room temperature, but other than that, it's necessary to store it in the fridge to prevent the cream from turning rancid.
If you have any leftovers, store them in the fridge and eat them within 48 hours.
❓Frequently Asked Questions
Yorkshire pudding is a side dish most often accompanying a savoury meal, like Sunday roast or sausages.
But it's not entirely unusual to turn Yorkshire pudding into dessert and eat it with jam, icing sugar, custard, ice cream or any other sweet filling of your choice.
Yes, they are. Yorkshire pudding and crepe-style pancake recipes are made from the same ingredients - eggs, milk, and flour. The ratios can vary only slightly depending on a particular recipe.
For example, James Martin's 3-egg recipe vs Delia's pancake recipe ratio per egg:
James Martin's Yorkshire pudding: 1 egg / 66.66g flour / 100ml milk
Delia's pancakes: 1 egg/ 55g flour / 100 ml milk
Recipe Card
Sweet Yorkshire Puddings / Profiteroles
Ingredients
- 66 g plain flour
- 1 egg
- 100 ml milk
- 2 tbsp olive oil
- 300 ml double cream
- 100 g condensed milk
- 50 g dark chocolate
Equipment
- hand whisk to mix the Yorkshire pudding batter
- 24 cups mini cupcake/muffin tray Buy on Amazon
- oven to bake Yorkshire puddings
- electric whisk to beat the cream
- microwave or double boiler to melt the chocolate
Instructions
Make Mini Yorkshire Puddings
- Measure the flour into a large bowl, add a pinch of salt, crack in the egg and pour ⅓ of milk.
- Whisk the ingredients together, adding the remaining milk gradually until you have a smooth batter with the consistency of double cream.
- Let the batter rest in the fridge for 30 minutes.
- Preheat the oven to 250C.
- Fill the individual slots in the tray with a small amount of oil (around ¼ of a teaspoon). Preheat the tray with the oil in the oven at 250 C for a couple of minutes.
- Carefully remove the hot tray from the oven and fill each slot with Yorkshire pudding batter.
- Insert the tray back into the oven preheated to 250C and immediately turn the temperature down to 220C. Bake for 10 - 12 minutes or until the Yorkshire puddings are well browned.
- Tip: When making mini Yorkies, it's better to fill the moulds with less batter - around ⅓. This way, the mini puddings have a less distorted shape - most of them make roundish puffed balls that are better suited for the whipped cream filling.
- Remove the puddings from the tray and let them cool for at least 20 - 30 minutes.
- Once they are cool cut them in half. Cutting them with scissors works better for me than using a knife; you don’t need to detach the two halves completely.
Whip the cream and fill the Yorkies
- Pour the condensed milk and double cream into a mixing bowl.
- Beat the ingredients with an electric whisk at high speed until the cream turns more viscous, and you can see fine ripples on the surface. At that point, turn the speed down and continue beating until the cream consistency is between medium to stiff peaks.
- Tip: You can prepare the filling while waiting for the Yorkshire puddings to cool.
- To fill mini Yorkies, you can use a spoon and simply sandwich a dollop of cream in between the two halves of each mini Yorkshire pudding or you can use a piping bag with a nozle.
- Arrange the filled Yorkshire puddings on a plate.
- Tip: If you are filling bigger Yorkies with the traditional hole in the middle, you don't need to cut them in half; you can use a piping bag with a nozzle and fill the cavity with whipped cream through the opening.
Melt the Chocolate and Decorate
- To melt the chocolate, use a microwave or a double boiler.
- Microwave (faster): Heat the chocolate in 10 - 20 seconds intervals, stirring each time. Repeat until all the chocolate has melted.
- Double boiler (my preference): Place a smaller pot or a bowl (metal or heatproof glass) above a pot with simmering water (2 - 3 centimetres of water is enough).
- The smaller pot/bowl should be snuggly sitting in the large pot; make sure the bottom doesn't touch the water.
- Tip pieces of chocolate into the smaller pot/bowl. Stir until the chocolate is smooth and runny.
- Using a spoon, drizzle the melted chocolate over the filled Yorkshire puddings.
- Recommended: Let the chocolate set before serving (it is faster if you can put the plate with decorated Yorkshire puddings into the fridge).
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