Profiteroles: Crisp Choux Puffs With Cream and Chocolate

Profiteroles are French choux pastry puffs baked until crisp and hollow, then filled with pastry cream or whipped cream and often finished with warm chocolate sauce. This practical version uses a stovetop pastry cream, with time for the puffs to cool before filling so they keep their shape.

Ingredients

For the choux pastry: ½ cup (120 ml) water
½ cup (120 ml) whole milk
½ cup (113 g) unsalted butter, cut into pieces
1 tablespoon (12 g) granulated sugar
¼ teaspoon fine salt
1 cup (125 g) all-purpose flour, sifted
4 large eggs, about 200 g without shells, at room temperature
For the pastry cream: 2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar, divided
4 large egg yolks, about 72 g
3 tablespoons (24 g) cornstarch
2 tablespoons (28 g) unsalted butter
1 teaspoon (5 ml) vanilla extract
For the chocolate sauce: 4 ounces (115 g) semisweet chocolate, finely chopped
½ cup (120 ml) heavy cream

Instructions

Make the pastry cream. In a medium bowl, whisk the egg yolks, cornstarch, and ¼ cup (50 g) of the sugar until smooth. Heat the milk with the remaining ¼ cup (50 g) sugar in a saucepan over medium heat until steaming and just beginning to bubble at the edges; do not let it boil over. Gradually whisk about half the hot milk into the yolk mixture, then pour everything back into the saucepan.
Cook over medium heat, whisking constantly and reaching into the corners, until the cream thickens and bubbles steadily, about 2–3 minutes. Continue whisking for 30 seconds after it bubbles, then remove from the heat and stir in the butter and vanilla. Transfer to a shallow bowl, press plastic wrap directly onto the surface, and refrigerate until cold, about 1 hour. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); for this custard, bring the mixture to a full bubbling simmer while whisking to cook the eggs and starch safely.
Prepare the oven and dough. Heat the oven to 400°F (200°C). Line two baking sheets with parchment. In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a full boil over medium heat, stirring so the butter melts evenly. Take the pan off the heat, add all the flour at once, and stir vigorously until no dry flour remains.
Return the pan to medium-low heat and stir the dough for 1–2 minutes, until it forms a smooth ball and leaves a thin film on the bottom of the pan. Transfer it to a bowl and spread it up the sides for a minute to release steam. Let it cool until warm rather than hot, about 5 minutes.
Add the eggs. Beat the eggs in a small bowl. Add them to the dough gradually, mixing well after each addition. The dough may look slippery or separated at first; keep mixing until it becomes smooth, glossy, and thick enough to fall from a spoon in a V-shaped ribbon. You may not need every drop, so judge the texture rather than forcing in extra egg.
Pipe and bake. Spoon the dough into a piping bag fitted with a ½-inch (1.25 cm) plain tip, or use a zip-top bag with one corner cut off. Pipe 24 mounds about 1½ inches (4 cm) wide, leaving space between them. Smooth peaks with a damp fingertip. Bake for 20 minutes without opening the oven door, then lower the temperature to 350°F (175°C) and bake for 15–20 minutes more, until deeply golden and firm. Make a small slit in each puff’s side and return them to the switched-off oven for 5 minutes with the door ajar. Cool completely on a rack, about 20 minutes.
Fill the puffs. Whisk the chilled pastry cream briefly until smooth. Cut each cooled puff in half horizontally and spoon or pipe in pastry cream. Keep the filled profiteroles refrigerated while you make the sauce.
Make the sauce and serve. Heat the cream in a small saucepan until steaming, then pour it over the chopped chocolate. Wait 2 minutes and stir until smooth. Drizzle the warm sauce over the filled puffs and serve promptly.

Tips

Measure flour by weight if possible; too much flour can make the dough stiff and keep the puffs from rising. If using cups, spoon flour into the cup and level it rather than packing it down.
Keep the oven door closed during the first 20 minutes. A sudden drop in heat can deflate choux before its structure sets.
If the dough still feels hot when you add eggs, they may scramble. Cool it until comfortably warm, then add beaten egg in stages and stop when the dough forms a thick ribbon.
For a simpler filling, use 2 cups (480 ml) cold heavy cream whipped with 2 tablespoons (15 g) powdered sugar and 1 teaspoon (5 ml) vanilla. It is lighter and less rich than pastry cream; refrigerate filled puffs promptly.

Serving Suggestions

Serve profiteroles soon after filling, arranged on a platter with chocolate sauce poured over the top or offered on the side. For individual portions, plate three puffs per person with extra sauce and a few fresh berries. A dusting of powdered sugar is optional, but add it just before serving so it does not dissolve into the sauce.

Variations

For a coffee filling, whisk 1–2 teaspoons instant espresso powder into the warm pastry cream before chilling. For a citrus version, add 1 teaspoon finely grated orange zest to the cream after cooking. You can also fill the puffs with vanilla ice cream instead of custard; work quickly and serve immediately with chocolate sauce. For a less sweet finish, use bittersweet chocolate in the sauce, or replace it with salted caramel sauce.

Storage and Reheating

Unfilled, fully cooled shells keep in an airtight container at room temperature for up to 1 day, though they are crispest the day they are baked. To refresh them, warm on a baking sheet at 300°F (150°C) for 5–8 minutes, then cool completely before filling. Pastry cream can be refrigerated, covered with plastic wrap touching its surface, for up to 3 days. Refrigerate filled profiteroles within 2 hours and eat within 24 hours; the shells soften as they sit. Do not leave custard-filled pastries at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Freezing filled puffs is not recommended because the cream can separate as it thaws.

Frequently Asked Questions

Why did my profiteroles collapse?
They may have been underbaked, the oven door may have opened too early, or the dough may have contained too much egg. Bake until the shells are deep golden and firm, then vent them with a small slit and let them dry briefly in the turned-off oven.

Can I make the pastry cream ahead?
Yes. Make it up to 3 days ahead, cover it directly on the surface, and refrigerate. Whisk it smooth before piping. Do not leave it out while assembling other parts of the dessert.

Can I bake the shells ahead of time?
Yes. Bake them up to a day ahead and store unfilled shells airtight at room temperature. If they have softened, refresh them briefly in the oven and cool fully before filling.

How do I know when the choux dough has enough egg?
It should look glossy and hold its shape when piped, while slowly falling from a spoon in a V-shaped ribbon. Add the beaten egg a little at a time near the end; dough that is too loose spreads instead of puffing.

Can I use a different filling?
Yes. Whipped cream, sweetened mascarpone, or ice cream all work. Fill with ice cream only just before serving; whipped cream and mascarpone fillings should stay refrigerated.

Can I freeze profiteroles?
Freeze unfilled baked shells in an airtight freezer-safe container for up to 1 month. Thaw at room temperature, refresh in a 300°F (150°C) oven for 5–8 minutes, cool completely, and then fill. Freezing the custard-filled pastries can affect their texture.

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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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