Profiteroles are classic French choux pastry puffs filled with cream and topped with chocolate sauce. The pastry used is pâte à choux, a cooked dough that puffs into a light, hollow shell thanks to its high moisture content. This recipe gives you a foolproof choux pastry that bakes into crisp, golden puffs every time.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1/4 tsp 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, 3 tbsp (40 g) powdered sugar, 1 tsp vanilla extract
- For the topping: 1/2 cup (120 ml) heavy cream, 4 oz (115 g) semisweet chocolate, chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a rolling 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.
- Remove the pan from the heat and let it cool for 2–3 minutes, stirring occasionally. The mixture should be warm but not hot enough to cook the eggs.
- Add the eggs one at a time, beating well after each addition. The dough will look lumpy at first, but keep beating until it becomes smooth and glossy. After the last egg, the dough should be thick and fall from a spoon in a soft ribbon.
- Transfer the dough to a piping bag fitted with a plain round tip (about 1/2 inch / 1.25 cm). Pipe mounds about 1 1/2 inches (4 cm) in diameter onto the prepared baking sheet, 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 20–25 minutes, until the puffs are deep golden brown and feel light and hollow. Do not open the oven during the first 20 minutes of baking.
- Transfer the puffs to a wire rack and pierce each one with a skewer to release steam. Let them cool completely.
- For the filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Cut each cooled puff in half horizontally, or pipe the filling through a small hole in the bottom. Fill generously with whipped cream.
- For the topping: Heat the heavy cream in a small saucepan until steaming, then pour over the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
- Drizzle the chocolate sauce over the filled profiteroles. Serve immediately.
Tips
- Room-temperature eggs are essential—they incorporate more easily and prevent the dough from cooling too quickly.
- Don’t skip the steam release step; it keeps the puffs crisp and prevents them from becoming soggy.
- If the dough seems too thick after adding the eggs, beat in a teaspoon of water. If it’s too runny, you may have added an extra-large egg—add a tablespoon of flour to correct.
- For a gluten-free version, substitute 3/4 cup (95 g) rice flour plus 1/4 cup (30 g) cornstarch for the all-purpose flour; the puffs will be slightly less airy but still delicious.
Serving Suggestions
Profiteroles are best served fresh, piled on a platter and drizzled with warm chocolate sauce. For a classic French presentation, dust with powdered sugar and serve with a scoop of vanilla ice cream on the side. They also pair beautifully with coffee or a dessert wine.
Variations
- Fill with pastry cream or vanilla custard instead of whipped cream for a richer texture.
- Swap the chocolate sauce for caramel or a berry coulis.
- Add a pinch of cinnamon or espresso powder to the choux dough for extra flavor.
- Make savory profiteroles by omitting the sugar and filling with herbed cream cheese or smoked salmon mousse.
Storage and Reheating
Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer for up to 2 months; reheat frozen puffs in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Filled profiteroles should be refrigerated and eaten within 24 hours—they will soften as they sit. The chocolate sauce can be refrigerated for up to 1 week and reheated gently.
Frequently Asked Questions
Why did my profiteroles deflate? The most common cause is underbaking. The puffs need to be deeply golden and dry inside; if they are pale, they will collapse. Also, avoid opening the oven door during the first 20 minutes of baking.
Can I use bread flour instead of all-purpose? Yes, but bread flour has more gluten, which can make the puffs slightly chewier. Reduce the flour to 3/4 cup (95 g) and add 2 tablespoons (15 g) cornstarch to mimic all-purpose.
How do I know when the dough is cooked enough on the stovetop? The dough should form a ball and leave a thin film on the bottom of the pan. That film indicates the flour is fully gelatinized, which is essential for a good rise.
Can I make the choux dough ahead of time? You can prepare the dough and pipe it onto a baking sheet, then freeze for up to 1 month. Bake from frozen, adding 5–10 minutes to the baking time.
What is the best way to fill profiteroles? Use a piping bag with a small tip and inject the filling through the bottom of each puff. This keeps the top intact and looks neat. Alternatively, cut them in half and spoon in the filling.
Why are my profiteroles greasy? This usually happens if the eggs were added too quickly or the dough was overmixed, causing the fat to separate. Beat each egg in thoroughly before adding the next, and stop as soon as the dough is smooth.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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