Profiteroles 

Why You’ll Love This Recipe

Profiteroles are a perfect balance of textures. The outer shell is light and crisp, while the inside is soft and creamy, providing a satisfying contrast in every bite. The best part is that they’re incredibly versatile—you can fill them with sweet or savory fillings, and you can top them with anything from rich chocolate ganache to caramel sauce. Whether you’re serving them at a party or enjoying them as a personal indulgence, profiteroles will impress with their elegance and deliciousness. They’re also easier to make than they look, with a few simple ingredients that come together to create a showstopper dessert.

Ingredients

For the choux pastry:

• 1 cup water

• 1/2 cup unsalted butter

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon granulated sugar

• 4 large eggs, room temperature

For the filling (whipped cream or pastry cream):

• 1 cup heavy cream (for whipped cream filling) or

• 1 batch of vanilla pastry cream (for pastry cream filling)

For the chocolate ganache:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the choux pastry:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium-high heat, stirring occasionally until the butter melts and the mixture begins to simmer.

• Add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Continue to cook for another 1-2 minutes, stirring constantly, to ensure the flour is fully incorporated and the dough dries out slightly.

• Remove the saucepan from the heat and let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. You can use a wooden spoon or an electric mixer for this. The dough should be smooth, thick, and shiny.

2. Shape the profiteroles:

• Using a spoon or a piping bag fitted with a large round tip, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should aim for about 1 to 1.5-inch rounds.

• If you’re using a piping bag, pipe small rounds onto the sheet. Wet your finger and gently press down any points on the tops of the dough to create smooth tops.

3. Bake the profiteroles:

• Bake in the preheated oven for 20-25 minutes, or until the profiteroles have puffed up and are golden brown. Do not open the oven door during the first 15 minutes of baking, as the choux pastry needs the heat to rise properly.

• Once golden and crisp, remove the profiteroles from the oven and make a small slit in the side of each one using a sharp knife to allow steam to escape. Let them cool completely on a wire rack.

4. Prepare the filling:

• For whipped cream filling: In a chilled bowl, beat the heavy cream with a handheld mixer until soft peaks form. Add a tablespoon of powdered sugar and continue beating until stiff peaks form. Keep the whipped cream chilled until you’re ready to fill the profiteroles.

• For pastry cream filling: Prepare a batch of vanilla pastry cream ahead of time, following your preferred recipe, and let it cool completely in the refrigerator.

5. Make the chocolate ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute or two, then stir until smooth and glossy.

6. Fill the profiteroles:

• Using a small piping bag or a spoon, fill each cooled profiterole with whipped cream or pastry cream. If you prefer, you can also cut the profiteroles in half and spoon the filling inside.

7. Top with chocolate ganache:

• Once filled, drizzle the chocolate ganache over the top of each profiterole. Alternatively, you can dip the top of each profiterole directly into the ganache for a glossy finish.

8. Serve:

• Serve the profiteroles immediately, or refrigerate them until you’re ready to enjoy them. These little pastries are best enjoyed within a few hours of assembling, though they can be stored in the fridge for a day.

Servings and Timing

Servings: 12-15 profiteroles

Total time: 1 hour (including baking and cooling time)

Variations

• Chocolate Profiteroles: Add cocoa powder to the choux pastry dough for a chocolate-flavored version of these classic pastries. You can also fill them with chocolate mousse or a chocolate custard for an extra indulgent treat.

• Mini Profiteroles: Make mini versions of the profiteroles by piping smaller rounds of dough. They’re perfect for bite-sized servings and great for parties or buffets.

• Fruit-filled Profiteroles: Instead of whipped cream or pastry cream, fill the profiteroles with whipped mascarpone cheese and fresh berries for a refreshing summer variation.

Storage/Reheating

Storage: Once filled, profiteroles are best enjoyed fresh but can be stored in the refrigerator for 1-2 days. Keep them in an airtight container to prevent them from getting soggy.

Reheating: If the profiteroles become soft or lose their crispness, you can re-crisp them in a low oven (about 250°F or 120°C) for 5-10 minutes before serving.

FAQs

1. Can I make profiteroles ahead of time?

Yes, you can prepare the choux pastry and bake the profiteroles ahead of time. Once baked and cooled, store them in an airtight container for up to 2 days before filling and serving.

2. Why didn’t my profiteroles puff up?

If your profiteroles didn’t puff up, it could be due to underbaking, not enough moisture in the dough, or too much flour. Make sure to bake them until golden brown, and allow them to cool with a slit for steam to escape.

3. Can I freeze profiteroles?

Yes, you can freeze unfilled profiteroles. Once cooled, place them in an airtight container and freeze for up to 3 months. When ready to use, thaw them at room temperature and fill them with cream or pastry cream.

4. Can I fill profiteroles with ice cream?

Yes, you can fill profiteroles with ice cream for a delightful twist. Simply allow the ice cream to soften slightly before filling, and serve immediately to prevent the ice cream from melting.

5. How can I prevent the profiteroles from becoming soggy?

To prevent sogginess, avoid overfilling the profiteroles and ensure the meringue shells are completely cooled before filling. You can also make a small slit in each to allow steam to escape during cooling.

6. Can I use store-bought pastry cream or whipped cream?

Yes, you can use store-bought pastry cream or whipped cream for convenience. However, homemade filling usually results in better flavor and texture.

7. Why are my profiteroles flat?

If your profiteroles turned out flat, they may have been underbaked or didn’t have enough moisture in the dough. Make sure the dough is thick and shiny before baking, and allow them to bake fully until they’re crisp.

8. How can I make the profiteroles more flavorful?

For added flavor, you can add a tablespoon of vanilla extract or orange zest to the pastry cream or whipped cream. A sprinkle of cinnamon or cocoa powder in the dough can also add a nice touch.

9. Can I make the choux pastry without butter?

Butter is essential in choux pastry for flavor and texture, but if you need a dairy-free option, you can substitute with a non-dairy butter substitute.

10. Can I make savory profiteroles?

Yes, you can make savory profiteroles by filling them with cheese, whipped cream cheese, or a savory filling like chicken or mushroom mousse. You can also use herbs and spices in the dough for a unique twist.

Conclusion

Profiteroles are an elegant and irresistible dessert that’s perfect for any occasion. With their crisp, light pastry, creamy filling, and rich chocolate ganache topping, they are sure to impress anyone who tries them. Whether you enjoy them with whipped cream, pastry cream, or even ice cream, profiteroles are a versatile treat that can be customized to suit any taste. While they may seem complicated, they are actually quite easy to make, and the results are always impressive. So, give this recipe a try and enjoy the delicate, luxurious goodness of homemade profiteroles!