Profiteroles are small, hollow French choux pastry balls filled with pastry cream or whipped cream and typically topped with chocolate sauce. They are a classic French dessert, and their origins trace back to the 16th century, when a chef for Catherine de Medici is said to have created a paste that puffed into a hollow sphere. While the exact inventor is disputed, the technique of making choux pastry (pâte à choux) was refined in France and has become the foundation for éclairs, cream puffs, and gougères. This recipe gives you the same light, airy pastry that puffs into a perfect shell every time, filled with a silky vanilla cream and finished with a rich chocolate glaze.
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 pastry cream:
- 1 1/2 cups (360 ml) whole milk
- 1/2 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 3 large egg yolks
- 1/3 cup (65 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 2 tablespoons (28 g) unsalted butter, softened
- For the chocolate glaze:
- 4 oz (115 g) semisweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (30 ml) light corn syrup (optional, for shine)
Instructions
- Make the pastry cream: In a medium saucepan, heat the milk with the vanilla bean (and seeds) over medium heat until steaming, but not boiling. If using extract, add it later. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in the butter and vanilla extract (if using). Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 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. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to medium heat and cook, stirring constantly, for 1–2 minutes, until the dough pulls away from the sides and a thin film forms on the bottom of the pan. Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Add the eggs: Beat the dough with an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and holds a soft peak when lifted with a finger. The dough should be thick enough to pipe.
- Pipe and bake: Transfer the dough to a piping bag fitted with a large plain tip (or use a zip-top bag with a corner cut). Pipe 12 mounds, about 1 1/2 inches (4 cm) in diameter, spaced 2 inches (5 cm) apart. Smooth the tops with a wet finger. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for 15–20 minutes more, until the profiteroles are deep golden brown and feel hollow when tapped. Do not open the oven during baking. Transfer to a wire rack to cool completely.
- Make the glaze: Place the chopped chocolate in a heatproof bowl. Heat the cream and corn syrup (if using) in a small saucepan until just simmering. Pour over the chocolate and let sit for 1 minute, then stir until smooth. Keep warm.
- Fill the profiteroles: Once the pastry is cool, use a small knife to make a small slit in the side of each puff. Whisk the chilled pastry cream to loosen it, then transfer to a piping bag with a small plain tip. Pipe the cream into each puff through the slit. You can also cut the tops off and fill them, then replace the tops.
- Serve: Arrange the filled profiteroles on a platter and drizzle with the warm chocolate glaze. Serve immediately.
Tips
- Dry the dough properly: The key to hollow, puffed profiteroles is cooking the flour mixture long enough. If the dough is too wet, the pastries will collapse. The dough should form a ball and leave a thin film on the pan.
- Eggs are the variable: The number of eggs can vary depending on the humidity and flour. Add the last egg gradually; the dough should be glossy and hold a soft peak, not be runny.
- Don’t open the oven: The steam inside the oven creates the puff. Opening the oven door during baking lets the steam escape and can cause the pastries to deflate.
- Make ahead: You can bake the shells 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 classically served as a plated dessert with warm chocolate sauce and a dusting of powdered sugar. They also pair beautifully with a scoop of vanilla ice cream on the side, or a drizzle of caramel sauce instead of chocolate. For a lighter touch, fill them with lightly sweetened whipped cream instead of pastry cream.
Variations
- Ice cream profiteroles: Split the cooled shells and fill with a scoop of vanilla or coffee ice cream, then drizzle with chocolate sauce and serve immediately.
- Savory profiteroles (gougères): Omit the sugar and add 1/2 cup (50 g) of grated Gruyère cheese to the choux dough before piping. Bake as directed and serve as an appetizer with a sprinkle of black pepper.
- Lemon or coffee cream: Add 1 tablespoon of lemon zest or 1 teaspoon of instant espresso powder to the pastry cream along with the vanilla for a different flavor.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate.
Storage and Reheating
Filled profiteroles are best eaten the same day, as the pastry will soften from the cream. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days. To refresh them, reheat the shells in a 350°F (175°C) oven for 3–5 minutes to crisp them up again before filling. Pastry cream can be made up to 3 days ahead and kept refrigerated in an airtight container. The chocolate glaze can be made a day ahead and reheated gently with a splash of cream. Do not freeze filled profiteroles, as the texture will suffer.
Frequently Asked Questions
Why did my profiteroles deflate after baking? This usually happens if the dough was too wet or the oven was opened too early. Make sure the dough is cooked until it forms a film on the pan, and resist opening the oven for the first 15 minutes. Also, let them cool gradually in the oven with the door slightly ajar for 5 minutes after baking.
Can I use a different filling? Absolutely. Whipped cream, ice cream, lemon curd, or a chocolate pastry cream all work well. Just keep the filling light so it doesn’t weigh down the delicate shells.
How do I know when the choux dough is the right consistency? The dough should be smooth and glossy, and when you lift the beater, it should form a soft peak that holds its shape for a few seconds. If it’s too stiff, add a little beaten egg. If it’s too runny, it won’t puff properly.
Can I make the profiteroles ahead of time? Yes, you can bake the shells a day ahead and keep them in an airtight container at room temperature. Fill them within a few hours of serving. You can also make the pastry cream up to 3 days ahead.
What is the difference between profiteroles and cream puffs? In many contexts, they are the same thing. However, profiteroles are often filled with ice cream or pastry cream and topped with chocolate sauce, while cream puffs may be filled with whipped cream and dusted with powdered sugar. The pastry is identical.
Can I freeze the unbaked dough? Yes, you can pipe the dough onto a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 5–10 minutes to the baking time.
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