Name: Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 60 g Unsalted butter (82% European style butter, room temperature, in chunks); 60 g Water; 60 g Whole milk; ¼ teaspoon Salt; 1 teaspoon Granulated sugar; 70 g Bread flour (high protein, approx. 13%); 110 g Egg (approximately 2 eggs, at room temperature, may vary); 240 g Whole milk (3% fat); 50 g Granulated sugar; 40 g Egg yolk (approximately yolk of 2 eggs); 12 g Corn starch; 12 g All purpose flour; 1 teaspoon Vanilla extract; 28 g Unsalted butter (82% fat, at room temperature); 170 g Semi sweet chocolate (high quality like Callebaut or Lindt); 77 g Heavy cream (36% fat); 15 g Unsalted butter (82% fat, at room temperature)

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If you’ve ever dreamed of mastering a dessert that feels both elegant and delightfully indulgent, this Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe will steal your heart. Picture light, airy puffs filled with rich, velvety pastry cream, then topped with a glossy, silky chocolate ganache that melts in your mouth. It’s a timeless French treat that looks fancy but is surprisingly approachable to make at home. Whether for a special occasion or a luxurious weekend project, these profiteroles promise a symphony of textures and flavors that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows two side-by-side photos of a silver pot on a black electric stove with a white marbled surface underneath. On the left, a woman's hand is holding a clear glass bowl with several light yellow blocks of butter above the pot filled with a cloudy white liquid. On the right, the butter pieces are inside the pot, melting into a pale yellow mixture being stirred with a light pink spatula held by a woman's hand. The stove's digital screen shows red numbers on the right side photo. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, quality ingredients that come together magically to create perfect profiteroles. Each one plays a crucial role — from lending structure to the dough, creating a creamy center, to giving that irresistible chocolate finish.

60 g Unsalted butter: European style for richness and better texture in the choux pastry dough.
60 g Water: Adds steam for puffing up the dough beautifully in the oven.
60 g Whole milk: Contributes to tenderness and golden color in the pastry.
¼ teaspoon Salt: Enhances all the flavors without overpowering.
1 teaspoon Granulated sugar: Just a touch to balance the dough’s taste.
70 g Bread flour: High protein content ensures the dough holds its shape and puffs nicely.
110 g Eggs: About 2 large eggs at room temperature, they bind and aerate the dough perfectly.
240 g Whole milk: For the luscious pastry cream filling, providing creaminess and body.
50 g Granulated sugar: Sweetens the pastry cream just right.
40 g Egg yolk: Adds richness and thickness to the filling.
12 g Corn starch: Crucial for giving the pastry cream its silky set texture.
12 g All-purpose flour: Works with cornstarch to thicken the filling evenly.
1 teaspoon Vanilla extract: Infuses warm, aromatic depth into the custard.
28 g Unsalted butter: Added to the pastry cream for smoothness and shine.
170 g Semi-sweet chocolate: High quality for the ganache, striking a perfect balance between sweet and bitter.
77 g Heavy cream: Essential for a silky ganache texture that coats profteroles elegantly.
15 g Unsalted butter: Enriches the ganache with a glossy finish and luxurious mouthfeel.

How to Make Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe

Step 1: Prepare the Choux Pastry Dough

Begin by sifting your flour to avoid lumps, ensuring a silky smooth dough later on. Heat butter, water, milk, salt, and sugar in a saucepan until it just starts simmering—this creates the perfect moisture and fat balance for puffing. Remove from heat, add flour all at once, and stir vigorously until the dough comes together smoothly with no visible flour. Return to the heat for a few minutes to cook off extra moisture, watching for a thin skin forming on the pan’s bottom. This step guarantees your profiteroles won’t collapse after baking.

Step 2: Incorporate Eggs for Perfect Consistency

Transfer the dough to a mixer and let it cool slightly before adding eggs, beaten lightly to incorporate air evenly. Add the eggs gradually while mixing until the dough becomes glossy and can hold a V shape when dropping from the paddle—this is your cue that it’s pipeable and ready. Don’t be discouraged if you need a tad more or less egg; the dough’s moisture varies slightly with flour and cooking time.

Step 3: Pipe and Chill the Profiteroles

Fit a pastry bag with a 0.5-inch French star tip to pipe consistent rounds onto a perforated baking mat or parchment-lined sheet. Leave enough space between each as they’ll puff up beautifully. Smoothing the piped peaks with a wet finger stops cracking. Chill or freeze these for at least an hour to help them hold their shape in the oven for that pristine puff.

Step 4: Bake to Golden Perfection

Start baking in a hot oven, then reduce the temperature for even baking. Keep the oven closed for the first 20 minutes to allow steam to build and ensure maximum puffing without deflating. After 30 minutes, one golden, crisp profiterole is your sign to pull the batch out. Cool them on the mat before moving on to filling – don’t skip this or you risk soggy centers!

Step 5: Make the Pastry Cream Filling

Your next step is to whisk together sugar and egg yolks until fluffy, then mix in cornstarch, flour, and vanilla for a rich custard base. Temper the yolks with hot milk gradually, then cook over medium heat with constant stirring until thickened. Strain if necessary to remove any lumps. Incorporate butter last for a creamy, velvety finish. Cover the surface with plastic wrap directly to avoid skin formation and chill completely before filling.

Step 6: Prepare the Chocolate Ganache Glaze

Melt semi-sweet chocolate gently, while heating cream until just simmering. Pour cream over chocolate and stir until smooth, then blend in butter for shine and richness. Allow the glaze to cool to around 30°C, where it will be perfect for dipping – smooth without being too thick or runny.

Step 7: Fill and Glaze the Profiteroles

Make a small hole in the bottom of each puff and pipe in the chilled pastry cream until plump. Then dip the tops into the luscious chocolate ganache, tapping off any excess to avoid drips. Pop them in the fridge briefly to set the glaze to a glossy finish. The moment you bite into these filled and glazed treats, you’ll know why this Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe remains a crowd-pleasing masterpiece.

How to Serve Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe

The image shows a close-up view of a cream puff with three distinct layers. The bottom layer is a golden-brown choux pastry with a slightly crispy texture. The middle layer consists of a thick, smooth, pale yellow vanilla custard cream filling. The top layer is a shiny, dark chocolate glaze smoothly coated over the pastry. The cream puff is cut in half to reveal the creamy inside, and it is placed on a reflective surface. Other whole chocolate-covered cream puffs can be seen blurred in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a delicate dusting of powdered sugar or a few fresh berries on the plate creates a charming contrast to the dark ganache. For a festive touch, sprinkle toasted almonds or a hint of sea salt on top to elevate those chocolate notes even further. These little details make a big impression without overshadowing the stars of the show.

Side Dishes

While profiteroles shine as dessert solo, pairing them with a lightly brewed coffee or a glass of fruity dessert wine complements their sweetness perfectly. Fresh fruit salad or sorbets with citrus accents can provide a refreshing palate cleanser alongside these rich parcels of delight.

Creative Ways to Present

If you want to wow your guests, stack the filled profiteroles into a croquembouche tower, using spun sugar to add a dramatic flourish. Alternatively, serve them individually in clear glasses layered with whipped cream and berry compote for a refined twist. This Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe offers plenty of room to showcase your creativity.

Make Ahead and Storage

Storing Leftovers

Because profiteroles lose their crispness after filling, it’s best to store any extras unfilled in an airtight container at room temperature for up to a day. Once filled and glazed, keep them refrigerated and enjoy within 24 hours for optimal texture and flavor.

Freezing

You can freeze the baked but unfilled profiteroles by placing them in a sealed container or zip-top bag for up to one month. When ready to serve, thaw completely and then fill and glaze for that fresh-made taste. Avoid freezing filled profiteroles as the pastry cream and ganache do not freeze well and may alter texture.

Reheating

To revive the crisp shell of unfilled profiteroles, warm them in the oven at 150°C (300°F) for 5-7 minutes. Once filled with cream and ganache, skip reheating to preserve the delicate filling and ganache finish.

FAQs

Can I make profiteroles without a stand mixer?

Absolutely! While a stand mixer helps with consistent mixing, you can stir and beat the dough and eggs by hand using a wooden spoon and a whisk. It requires a bit more arm work to achieve the right consistency, but it’s totally doable and rewarding.

What’s the secret to the perfect puff in profiteroles?

Steam is your best friend here. Ensuring the dough is cooked properly on the stovetop and baking at the right temperature without opening the oven door early creates steam inside the pastry, causing it to puff beautifully. Also, chilling the piped dough before baking helps maintain shape.

Can I substitute dark chocolate for semi-sweet in the ganache?

Yes, you can adjust the chocolate to your taste preference. Dark chocolate will create a richer, slightly more bitter ganache, which works wonderfully if you prefer a less sweet finish. Just make sure it’s good quality chocolate for the best texture and flavor.

How do I prevent the profiteroles from getting soggy after filling?

Fill the profiteroles just before serving to keep the shells crisp. Storing filled profiteroles in the fridge causes the pastry to absorb moisture and soften. If you need to prepare ahead, keep puffs and filling separate and assemble at the last minute.

Can I use homemade pastry cream flavors?

Definitely! You can infuse your pastry cream with coffee, chocolate, or citrus zest for fun variations. Just remember to balance the additional flavors so they complement the delicate choux and chocolate ganache without overpowering them.

Final Thoughts

There’s something truly magical about creating a perfect batch of Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe at home. Not only do you get to enjoy a classic French dessert that’s both impressive and delicious, but you also gain the satisfaction of mastering a timeless pastry. Trust me, once you taste these warm from the oven with that luscious filling and smooth chocolate glaze, you’ll want to make them again and again. So grab your ingredients, have fun with the process, and get ready to savor pure dessert bliss.