Baking & Pastry > Pastries (Choux) > Choux Pastry Creations > Profiteroles Recipe

Classic Profiteroles with Vanilla Cream Filling and Chocolate Sauce

Enjoy these light and airy profiteroles, filled with a creamy vanilla pastry cream and drizzled with rich chocolate sauce. A classic French dessert, perfect for any occasion.

Prep Time
45 minutes
Cook Time
30 minutes
Servings
24 profiteroles
Ingredients
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt
  • 1 tablespoon Granulated Sugar
  • 2 cups Milk
  • 6 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1 teaspoon Vanilla Extract
  • 6 ounces Semi-Sweet Chocolate
  • 1/2 cup Heavy Cream

Making the Choux Pastry

In a medium saucepan, combine water, butter, sugar and salt. Bring to a boil over medium heat, stirring until butter is melted. Remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.

Adding the Eggs

Transfer the dough to a mixing bowl. Let it cool slightly for about 5 minutes. With a mixer on medium speed, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Piping and Baking the Profiteroles

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each one. Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven door during baking. Turn off the oven and let the profiteroles cool inside the oven with the door slightly ajar for about 30 minutes. This will help them dry out and prevent them from collapsing.

Preparing the Vanilla Cream Filling

In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours to cool completely.

Making the Chocolate Sauce

Place the chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth and glossy.

Assembling the Profiteroles

Once the profiteroles are cool, use a small knife to make a slit in the side of each one. Fill each profiterole with the vanilla cream filling using a piping bag or a spoon. Arrange the filled profiteroles on a serving platter and drizzle generously with chocolate sauce. Serve immediately, or chill for later.

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FAQ

  • Why did my profiteroles collapse?

    Profiteroles collapse if they are not baked long enough or if they are exposed to a sudden temperature change. Make sure to bake them until they are golden brown and puffed up, and let them cool slowly in the oven with the door slightly ajar.
  • Can I make the choux pastry ahead of time?

    Yes, you can make the choux pastry ahead of time. Pipe the mounds onto a baking sheet, then cover and refrigerate for up to 24 hours. Bake as directed when ready to serve. You can also freeze unbaked profiteroles for up to 2 months. Thaw in the refrigerator before baking.
  • Can I use a different filling?

    Yes, you can use a different filling. Other popular options include whipped cream, chocolate pastry cream, or even ice cream.