Profiteroles are classic French choux pastry puffs filled with a silky, tangy lemon cream. This version pairs light, airy pastry with a bright, citrusy filling that balances richness with freshness. The recipe is straightforward and reliable, yielding golden, hollow puffs that are perfect for filling and glazing.
Ingredients
- For the choux pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- For the lemon cream:
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (120 g) mascarpone cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat, stirring until the butter melts completely.
- Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat.
- 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. It should hold its shape when lifted with a spoon.
- Using a piping bag fitted with a plain tip (or a zip-top bag with a corner cut), pipe 12–14 mounds, about 1.5 inches (4 cm) in diameter, onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
- 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 sound hollow when tapped. Do not open the oven during the first 15 minutes.
- Remove from the oven and pierce each puff with a skewer to release steam. Let cool completely on a wire rack.
- While the puffs cool, make the lemon cream. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. In another bowl, beat the mascarpone, sugar, lemon juice, lemon zest, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined. Cover and refrigerate for at least 30 minutes to firm up.
- To fill the profiteroles, cut each puff in half horizontally or use a piping tip to inject the cream. Fill generously with the lemon cream.
- For the glaze, whisk the powdered sugar with 2–3 tablespoons of lemon juice until smooth. Drizzle over the filled profiteroles.
- Serve immediately, or chill for up to 2 hours before serving.
Tips
- Substitutions: If you don’t have mascarpone, use an equal amount of cream cheese softened. The flavor will be slightly tangier but still delicious. For a lighter filling, replace half the mascarpone with Greek yogurt.
- Storage: Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days. Fill them just before serving to keep them crisp.
- Common mistakes: Do not open the oven while baking, as the puffs will collapse. Ensure the dough is dry enough after adding flour—if it’s too wet, the puffs won’t rise properly. Also, let the dough cool slightly before adding eggs, or they will scramble.
- Make ahead: The lemon cream can be made a day ahead and kept refrigerated. The choux puffs can be baked a day ahead and stored unfilled in an airtight container.
Serving Suggestions
Serve profiteroles as an elegant dessert at dinner parties or special occasions. Arrange them on a platter and dust with powdered sugar or garnish with fresh berries and mint leaves. They pair beautifully with a cup of espresso or a glass of dessert wine.
Variations
- Chocolate glaze: Replace the lemon glaze with a simple chocolate ganache (melted chocolate and cream) for a classic profiterole.
- Lime or orange cream: Substitute lime or orange juice and zest for the lemon to create a different citrus flavor.
- Savory twist: Use the same choux pastry but fill with herbed goat cheese and roasted vegetables for an appetizer version.
Storage and Reheating
Filled profiteroles are best eaten within a few hours, as the cream will soften the pastry. Store leftovers in the refrigerator for up to 1 day. To reheat unfilled puffs, place them in a 350°F (175°C) oven for 5 minutes to crisp up again. Do not microwave filled profiteroles, as they will become soggy.
Frequently Asked Questions
Why did my profiteroles not puff up? The most common reasons are opening the oven during baking, not drying the dough enough, or adding eggs when the dough is too hot. Make sure to follow the steps closely and avoid peeking.
Can I use a different flour? All-purpose flour is best for choux pastry. Bread flour may make the puffs tougher, and gluten-free flour will not produce the same structure.
How do I know when the dough is ready? The dough should be smooth, glossy, and hold a soft peak when lifted with a spoon. If it’s too stiff, add a little beaten egg; if too runny, it’s overmixed—start over.
Can I freeze profiteroles? Yes, unfilled choux puffs freeze well for up to 1 month. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes before filling.
What if I don’t have a piping bag? You can use a zip-top bag with a corner cut off, or simply drop spoonfuls of dough onto the baking sheet. The shape will be less uniform, but they will still taste great.
Can I make the lemon cream without mascarpone? Absolutely. Use an equal amount of cream cheese or even just whipped cream stabilized with a little cornstarch. The texture will be lighter but still flavorful.
Related
- Sticky Rice Fairfield CA: Easy Recipe & Tips
- US Smoking Rate: Trends, Causes, and Quitting
- Sticky Rice Fairfield: Easy Savory-Sweet Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).