Few desserts feel as elegant yet playful as profiteroles. These delicate French pastries—light as air and crisp on the outside—are made from choux pastry and traditionally filled with cream, then finished with a glossy chocolate sauce. Profiteroles are proof that a handful of simple ingredients, handled with care, can create something truly magical.
What Makes Profiteroles Special?
Unlike cakes or cookies, profiteroles rely on steam to rise rather than baking powder or yeast. When baked, the moisture in the dough expands, creating hollow centers that are perfect for rich fillings. The result is a pastry that is crisp on the outside, soft inside, and endlessly versatile.
You can fill them with whipped cream, pastry cream, ice cream, or even savory fillings—making profiteroles just as suitable for fancy dinners as for casual celebrations.
Ingredients You’ll Need
For the choux pastry:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs
¼ teaspoon salt
For the filling:
1½ cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the chocolate sauce (optional but classic):
½ cup dark chocolate (chopped)
½ cup heavy cream
How to Make Profiteroles, Step by Step
Prepare the Choux Dough
In a saucepan, combine the water, butter, and salt. Heat until the butter melts and the mixture comes to a gentle boil. Remove from heat and add the flour all at once, stirring quickly until a smooth dough forms and pulls away from the sides of the pan.
Return the pan to low heat and stir for about a minute to dry the dough slightly—this helps achieve crisp profiteroles.
2. Add the Eggs
Transfer the dough to a bowl and let it cool for a minute. Add the eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and thick enough to hold its shape.
3. Shape and Bake
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Pipe or spoon small mounds of dough onto the tray, leaving space between them.
Bake for 25–30 minutes until puffed and golden. Avoid opening the oven while they bake—this can cause them to collapse.
Once baked, let them cool completely.
4. Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
5. Fill the Profiteroles
Slice the profiteroles in half or poke a small hole in the bottom. Pipe or spoon the whipped cream inside.
6. Make the Chocolate Sauce
Heat the cream until just simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Drizzle the warm chocolate sauce over the filled profiteroles.
Serving Tips and Variations
Stack profiteroles into a tower for a dramatic presentation
Dust with powdered sugar for a minimalist look
Add coffee, orange zest, or liqueur to the filling for extra flavor
Serve immediately or chill briefly for a firmer cream filling
Final Thoughts
Profiteroles may look impressive, but they’re surprisingly achievable at home. With patience and a bit of practice, you’ll master this classic dessert and have a go-to recipe that never fails to impress. Crisp, creamy, and crowned with chocolate—profiteroles are a celebration in every bite
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