Desserts > International Desserts > French Desserts > Profiteroles Recipe

Classic French Profiteroles

Learn how to make classic French profiteroles, light and airy choux pastry puffs filled with sweet cream and drizzled with rich chocolate sauce. This recipe provides a step-by-step guide to creating these delectable treats at home. Perfect for special occasions or an elegant dessert.

Prep Time
30 minutes
Cook Time
25-30 minutes
Servings
Approximately 24 profiteroles
Ingredients
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt
  • 1 cup Heavy Cream
  • 2 tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 4 oz Semi-Sweet Chocolate
  • 1/4 cup Heavy Cream (for sauce)

Making the Choux Pastry

In a saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and immediately 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.

Adding the Eggs

Transfer the dough to a mixing bowl. Let it cool for a few minutes. Begin adding the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable. If the dough appears too stiff add a tiny bit of water.

Piping and Baking

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven door during baking, as this can cause the profiteroles to deflate.

Cooling

Once baked, turn off the oven and crack the oven door slightly. Let the profiteroles cool in the oven for 10 minutes to prevent collapsing. Then, transfer them to a wire rack to cool completely.

Making the Cream Filling

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Filling the Profiteroles

Once the profiteroles are cool, use a small knife or a piping bag to poke a hole in the bottom of each profiterole. Fill each profiterole with the whipped cream.

Making the Chocolate Sauce

In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate with the heavy cream until smooth. Stir until well combined.

Serving

Drizzle the chocolate sauce over the filled profiteroles just before serving. Profiteroles are best served immediately after filling to maintain their crisp texture.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350-400 kcal, Protein: 5-7g, Fat: 25-30g, Carbohydrates: 25-30g. Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This dessert is high in fat and sugar. Consume in moderation as part of a balanced diet. The nutritional content will vary based on the type of cream and chocolate used.

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FAQ

  • Why did my profiteroles deflate?

    Profiteroles can deflate if the oven door is opened during baking or if they are not cooled properly. Make sure to let them cool in the oven with the door slightly ajar before transferring them to a wire rack.
  • Can I use different fillings?

    Yes, you can fill profiteroles with pastry cream, ice cream, or any other sweet filling of your choice.
  • Can I freeze profiteroles?

    Yes, you can freeze the baked choux pastry shells before filling. Thaw them completely before filling. Filled profiteroles do not freeze well as the cream becomes icy.