Profiteroles are classic French pastries made from choux pastry (pâte à choux), which puffs into light, airy shells with a crisp exterior and a hollow center perfect for filling. This recipe uses a straightforward stovetop method that reliably produces golden, hollow puffs every time, ready to be filled with pastry cream, whipped cream, or ice cream and topped with chocolate sauce.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tablespoon (15 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- For the filling: 1 1/2 cups (360 ml) heavy cream, whipped with 2 tablespoons (25 g) sugar, or 1 batch pastry cream
- For the chocolate sauce: 4 oz (115 g) semisweet chocolate, chopped, 1/2 cup (120 ml) heavy cream
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1–2 minutes. The dough should look slightly shiny and leave a thin film on the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes, stirring occasionally to release steam. It should be warm but not hot enough to cook the eggs.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. After the last egg, the dough should be thick and hold a soft peak when you lift the spoon.
- Spoon or pipe the dough onto the prepared baking sheet in mounds about 1 1/2 inches (4 cm) in diameter, spacing them 2 inches (5 cm) apart. You should get about 18–20 puffs.
- Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 20–25 minutes, until the puffs are deep golden brown and feel light and hollow when tapped. Do not open the oven during the first 15 minutes of baking.
- Remove from the oven and immediately pierce the side of each puff with a skewer or knife to let steam escape. Turn off the oven, return the puffs to the oven, and leave the door slightly ajar for 10 minutes to dry out the interiors.
- Cool the puffs completely on a wire rack.
- For the filling: whip the heavy cream and sugar to stiff peaks, or prepare your pastry cream. Split each puff horizontally with a serrated knife, fill with cream, and replace the tops.
- For the chocolate sauce: heat the chopped chocolate and heavy cream in a small saucepan over low heat, stirring until smooth. Drizzle over the filled profiteroles just before serving.
Tips
- Measure flour correctly: Spoon the flour into the measuring cup and level it off. Too much flour makes the dough stiff and the puffs won’t rise as well.
- Eggs are key: Add them one at a time and beat thoroughly. If the dough is too thick, add a little beaten egg (from a fifth egg) until it reaches the right consistency—it should be glossy and fall slowly from the spoon.
- Don’t open the oven early: The steam inside the puffs is what makes them rise. Opening the oven during the first 15 minutes causes them to collapse.
- Dry them out: Piercing and leaving them in the turned-off oven with the door ajar helps remove excess moisture, keeping the shells crisp longer.
Serving Suggestions
Serve profiteroles immediately after filling and saucing, while the pastry is still crisp. Arrange them on a platter, drizzle with warm chocolate sauce, and dust with powdered sugar. For a classic French presentation, serve with a scoop of vanilla ice cream alongside. They also pair well with fresh berries or a dollop of crème anglaise.
Variations
- Ice cream profiteroles: Fill with scoops of vanilla or coffee ice cream instead of whipped cream, then freeze until firm. Drizzle with chocolate sauce just before serving.
- Pastry cream filling: Use a classic vanilla pastry cream (crème pâtissière) for a richer, more traditional filling. Fold in a little whipped cream to lighten it.
- Savory profiteroles: Omit the sugar from the choux dough and fill with a savory mixture like herbed cream cheese, smoked salmon mousse, or chicken salad. Serve as an appetizer.
- Glaze instead of sauce: For a shiny finish, dip the tops of filled profiteroles in a simple glaze made from powdered sugar and milk, or a chocolate ganache that sets.
Storage and Reheating
Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days. To re-crisp, place them on a baking sheet and heat in a 350°F (175°C) oven for 5–7 minutes. Once filled, profiteroles are best eaten within a few hours; refrigerate any leftovers for up to 1 day, but note that the pastry will soften. The chocolate sauce can be refrigerated for up to 1 week and reheated gently with a splash of cream.
Frequently Asked Questions
Why did my profiteroles deflate after baking? This usually happens if the puffs were underbaked or if the oven was opened too early. Make sure they are deep golden brown and feel hollow before removing. Also, pierce them immediately after baking to release steam—this helps them hold their shape.
Can I make the dough ahead of time? You can prepare the choux dough and pipe it onto a baking sheet, then freeze the unbaked puffs. Once frozen solid, transfer them to a zip-top bag. Bake from frozen, adding 5–10 minutes to the baking time, without thawing.
How do I know when the dough has enough eggs? The dough should be smooth, glossy, and hold a soft peak when you lift the spoon. If it’s too stiff, beat a small amount of extra egg and add it gradually until the right consistency is reached. If it’s too runny, you’ve added too much egg—unfortunately, you’ll need to start over.
Can I use a gluten-free flour substitute? Yes, but the results will be different. Use a gluten-free all-purpose flour blend that contains xanthan gum. The dough may be slightly stickier, and the puffs may not rise as high. Bake at a slightly lower temperature (400°F / 200°C) and check for doneness carefully.
What is the best way to fill profiteroles? Use a piping bag with a small round tip to inject the filling through a small hole in the side, or split them open and spoon the filling in. Splitting gives a cleaner look, but injecting keeps the top intact—both work well.
Can I freeze filled profiteroles? It’s not recommended. The filling will make the pastry soggy upon thawing. Instead, freeze the unfilled shells and fill them fresh when you’re ready to serve.
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