Breakfast Yogurt Profiteroles

This recipe takes the classic French dessert of ice cream filled profiteroles with a rich chocolate drizzle and turns it into a lighter, yet indulgent morning treat with the help of Alove yogurt. This recipe keeps all the same components but uses breakfast approved ingredients, like yogurt and oat flour, to make a nourishing and special breakfast to be enjoyed with friends and family. Alove yogurt replaces ice cream in these profiteroles because of its silky, smooth creaminess.

Breakfast Yogurt Profiteroles

(2-3 servings, gluten-free, vegetarian)



  • ¼ cup milk, plus 1 Tbsp (separated)
  • ¼ cup water
  • ¼ cup butter
  • ½ cup oat flour* (see note below how to make your own)
  • 2 eggs, beaten
  • Pinch of salt


2 strawberry Alove aloe vera yogurt cups (feel free to use a different flavor)

Chocolate Sauce:

  • ¼ cup butter or coconut oil
  • ¼ cup cocoa powder
  • 2 Tbsp maple syrup


Profiteroles: Preheat the oven to 400F. In a small pot add the milk, water, butter, and salt. Heat on medium heat on the stovetop until the butter melts and the mixture starts to simmer around the edges. At this point, add in the oat flour and mix with a spatula or wooden spoon until a dough forms. Once the dough can be formed into a ball with your spatula or wooden spoon, remove the mixture from the heat and let rest for 5 minutes. Meanwhile, beat the eggs together in small bowl and remove 1 Tbsp of this mixture and set aside in a small bowl (this will be used for the egg wash). To make the egg wash, add 1 Tbsp milk to the egg, whisk, and set aside.

Transfer the dough from the pot into a bowl and add in half of the beaten eggs. Whisk well using a hand whisk or electric mixer. Once the first half of the eggs are incorporated, add the remaining eggs (except the egg wash) and whisk just until a smooth, shiny dough is formed.

Prepare a baking sheet by placing a sheet of parchment paper on top and adding a few splashes of water onto the parchment lined baking sheet with a brush or using your hands, just enough so a few water droplets are on the sheet to provide moisture while baking.

Transfer the dough mixture to a Ziploc bag or piping bag. If using the Ziploc bag, simply cut a small tip off the end of one bottom corner. Start piping the dough into circular mounds, trying to give the mounds as much height as possible. Slightly dab the tops of the mounds with the egg wash and place in the oven. Bake at 400F for 20 minutes and then lower the heat to 350F for 10 minutes. It will be important to not open the oven door while baking as this can prevent the profiteroles from rising. Since oat flour is used, the profiteroles don’t rise as much compared to wheat flour.

When removing the profiteroles, let cool on the baking sheet for 5-10 minutes before removing.

Chocolate Sauce: Add all the chocolate sauce ingredients to a small pot and heat on medium heat until the mixture is simmering. Turn off the heat and remove from the heat so the mixture can cool and slightly thicken into a sauce.

Putting it all together: Once the profiteroles have cooled down, slice the profiteroles in half using a sharp knife. When the profiteroles are ready to be enjoyed, add in 1 heaping spoonful of Alove aloe vera yogurt into the middle and place on a serving plate or stand. Repeat with all profiteroles and then drizzle the chocolate sauce on top, either on each serving when plated (recommended) or on top of the whole display prior to serving.

These profiteroles are best served fresh, but leftovers can be kept in the refrigerator for up to 3 days.

*Oat flour: To make your own oat flour from rolled oats, measure out ¾ cup rolled oats to make ½ cup oat flour. Add the rolled oats into a blender and pulse on high until a flour consistency is met. Then, take the oat flour from the blender and strain the flour through a sieve into a large bowl so any larger chunks are left behind in the sieve (these will prevent the profiteroles from rising). This leaves a fine oat flour in the bowl that can be used to make profiteroles, just measure out exactly 1/2 cup. I use the remaining coarse oat flour in my oatmeal or in soups to help thicken. Use gluten-free oats as needed.

Click here to learn more about Alove aloe vera yogurt!