Profiteroles are classic French choux pastry puffs filled with a silky vanilla pastry cream and typically topped with chocolate sauce. This recipe delivers light, airy shells with a rich, creamy vanilla filling that strikes the perfect balance between elegant and approachable. The dough comes together quickly, and with a few key techniques, you can create impressive desserts that look and taste like they came from a patisserie.
Ingredients
- For the choux pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- For the vanilla filling:
- 2 cups (480 ml) whole milk
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 6 large egg yolks
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter, softened
- For the chocolate glaze (optional):
- 4 oz (115 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Make the vanilla filling: In a medium saucepan, heat the milk with the vanilla bean (split lengthwise and seeds scraped in) over medium heat until just simmering. Remove from heat and let steep for 10 minutes. If using vanilla extract, add it later.
- In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Whisk in the cornstarch until smooth. Gradually pour the hot milk into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in the softened butter and vanilla extract (if using). Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold, at least 1 hour.
- Make the choux pastry: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium-high heat. Once boiling, 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. Cook for 1-2 minutes, stirring constantly, to dry out the dough.
- Transfer the dough to a mixing bowl. Let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. The dough should be thick enough to hold a soft peak when lifted.
- Transfer the dough to a piping bag fitted with a large plain tip. Pipe mounds about 1.5 inches (4 cm) in diameter onto the prepared baking sheet, spacing them 2 inches (5 cm) apart. Smooth any peaks with a damp finger.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, until the puffs are golden brown and feel light and hollow. Do not open the oven during baking. Transfer to a wire rack to cool completely.
- Fill the profiteroles: Once the puffs are cool, use a small knife to cut a small slit in the side of each puff. Transfer the chilled vanilla filling to a piping bag fitted with a small tip. Pipe the filling into each puff through the slit until it feels heavy.
- Make the glaze (optional): Heat the heavy cream in a small saucepan until steaming. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Dip the tops of the filled profiteroles into the glaze, or drizzle it over them.
- Serve immediately, or refrigerate until ready to serve.
Tips
- Dry the dough properly: The choux pastry must be cooked until it forms a film on the bottom of the pan. This ensures it puffs properly. If the dough is too wet, the puffs will collapse.
- Room-temperature eggs: Cold eggs can shock the warm dough and make it difficult to incorporate. Let them sit out for 30 minutes before starting.
- Don’t open the oven: Sudden temperature changes can cause the puffs to deflate. Keep the oven closed during baking and only open it after the time is up.
- Make ahead: You can bake the choux puffs a day ahead and store them in an airtight container at room temperature. Fill them just before serving to keep them crisp.
Serving Suggestions
Profiteroles are best served fresh, with the chocolate glaze still slightly warm. Arrange them on a platter and dust with powdered sugar for a classic presentation. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a grand dessert, stack them into a croquembouche with caramel.
Variations
- Chocolate filling: Melt 4 oz (115 g) of dark chocolate and fold it into the vanilla pastry cream after it has cooled.
- Coffee filling: Add 1 tablespoon of instant espresso powder to the milk while heating it for the filling.
- Lemon or orange: Add 1 teaspoon of finely grated citrus zest to the pastry cream.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
Storage and Reheating
Filled profiteroles are best eaten the same day, but they can be stored in an airtight container in the refrigerator for up to 2 days. The shells may soften slightly. Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. To reheat unfilled puffs, place them in a 350°F (175°C) oven for 5 minutes to crisp up. Do not reheat filled profiteroles in the microwave, as the filling will become runny.
Frequently Asked Questions
Why did my profiteroles deflate? This usually happens if the dough was too wet, the oven was opened too early, or they were underbaked. Make sure to cook the dough thoroughly on the stovetop and bake until deep golden brown.
Can I use a different filling? Absolutely. Whipped cream, ice cream, or a chocolate mousse are all excellent alternatives. If using whipped cream, fill the puffs just before serving to prevent sogginess.
Can I freeze the choux pastry dough? Yes, you can pipe the dough onto a baking sheet and freeze it until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How do I know when the pastry cream is done? The cream should be thick enough to coat the back of a spoon and hold a line when you run your finger through it. It will also start to bubble gently. Boiling for 1 minute ensures the cornstarch is fully activated.
Can I make this without a piping bag? Yes, you can use a sturdy zip-top bag with a corner snipped off. For the choux dough, you can also use two spoons to drop dollops, though they will be less uniform.
What is the best way to fill profiteroles? A piping bag with a small round tip is the easiest. You can also cut the puffs in half horizontally and spoon the filling in, like a sandwich.
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