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Profiteroles

Perfect Profiteroles: Your Step-by-Step Guide

Crisp choux pastry filled with creamy custard or whipped cream and drizzled with rich chocolate sauce. This classic French dessert is easier to master than you think!

  • Total Time: 1 hour
  • Yield: 10 servings 1x

Ingredients

Scale
  • For the choux pastry:
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (115g) unsalted butter, cubed
  • 1/4 tsp salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • For the filling:
  • 2 cups (480ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • For the chocolate sauce:
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Make the choux pastry:
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. In a medium saucepan, combine water, milk, butter, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
  4. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan.
  5. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  6. Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
  7. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart. Smooth any peaks with a damp fingertip.
  8. Bake for 25-30 minutes, or until golden brown and puffed. Allow to cool completely.
  9. Prepare the filling:
  10. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag with a small round tip.
  11. Make the chocolate sauce:
  12. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
  13. Assemble the profiteroles:
  14. Use a small knife to make a hole in the bottom of each puff. Fill each puff with the whipped cream.
  15. Arrange the filled profiteroles on a serving plate and drizzle with warm chocolate sauce.

Notes

  • For crispier shells, allow the choux pastry to cool in the oven with the door slightly open after baking.
  • Leftover profiteroles can be stored in the fridge, but consume within 2 days for the best texture.
  • You can replace the whipped cream filling with custard for a variation.
  • Author: Mateo
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 profiterole
  • Calories: 220 kcal
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 90mg

Keywords: profiteroles, choux pastry, French dessert, chocolate sauce