Profiteroles are French choux pastry puffs baked until hollow, then filled with pastry cream or whipped cream and often topped with chocolate sauce. The dough needs only a few basic ingredients, and cooking the flour-and-water mixture before adding eggs helps the puffs rise into crisp shells that can hold a generous filling.
Ingredients
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk, divided
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 teaspoon (4 g) granulated sugar
- ½ teaspoon (3 g) fine salt
- 1 cup (125 g) all-purpose flour, sifted
- 4 large eggs, at room temperature, about 200 g without shells, lightly beaten
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar, for the pastry cream
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (14 g) unsalted butter, for the pastry cream
- 1 teaspoon (5 ml) vanilla extract
- 3 ounces (85 g) semisweet chocolate, finely chopped
- ⅓ cup (80 ml) heavy cream, divided: 2 tablespoons for pastry cream and ¼ cup for chocolate sauce
- Optional, for serving: 1 tablespoon (8 g) powdered sugar
Instructions
- Make the pastry cream. In a small saucepan, whisk the egg yolk, 2 tablespoons sugar, cornstarch and 2 tablespoons of the milk until smooth. Heat the remaining milk in a separate small saucepan until steaming but not boiling. Slowly whisk it into the yolk mixture, then return everything to the saucepan. Cook over medium-low heat, whisking constantly, until thick and bubbling gently, about 3–5 minutes. Continue whisking for 1 minute. Remove from the heat and whisk in 1 tablespoon butter, vanilla and 2 tablespoons heavy cream. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until cold, at least 1 hour. Because this is an egg dish, cook the custard to 160°F (71°C); the USDA FSIS safe minimum for egg dishes is 160°F (71°C).
- Heat the oven and prepare a tray. Set a rack in the middle of the oven and heat it to 400°F (200°C). Line a baking sheet with parchment paper. Have a piping bag with a plain ½-inch (1.3 cm) tip ready, or use a sturdy zip-top bag with one corner snipped.
- Cook the choux base. Put the water, ½ cup milk, butter, 1 teaspoon sugar and salt in a medium saucepan. Bring to a full boil over medium heat. Take the pan off the heat, add all the flour at once and stir vigorously with a wooden spoon until no dry flour remains. Return to medium-low heat and stir for 1–2 minutes, until the dough forms a ball and a thin film forms on the pan’s bottom.
- Cool slightly and add the eggs. Move the dough to a mixing bowl and stir for 2–3 minutes to release steam. Add the beaten eggs a little at a time, mixing thoroughly after each addition. The dough should become smooth, glossy and thick enough to fall from the spoon in a broad V shape. You may not need every drop of egg; stop once the texture is right rather than thinning the dough too much.
- Pipe the puffs. Pipe 24 mounds, about 1½ inches (4 cm) wide, onto the lined sheet, leaving space between them. If peaks remain, dampen a fingertip and gently press them down. Bake for 20 minutes without opening the oven door. Reduce the temperature to 350°F (175°C) and bake another 10–15 minutes, until well risen and deep golden.
- Dry the shells. Turn off the oven. Quickly make a small slit in the side of each puff with a paring knife to let steam escape, then return the tray to the oven for 5 minutes with the door slightly ajar. Transfer the shells to a rack and cool completely, about 20 minutes. The finished shells should feel light and dry, not soft or damp inside.
- Fill and make the sauce. Stir the chilled pastry cream until smooth and spoon it into a clean piping bag. Pipe it through the slit in each cooled shell. For the topping, put the chopped chocolate in a heatproof bowl. Heat the remaining ¼ cup heavy cream until steaming, pour it over the chocolate, wait 2 minutes, then stir until smooth. Spoon the warm sauce over the profiteroles and serve. Dust with powdered sugar if desired.
Tips
- Measure flour by weight when possible. Too much flour can make the dough stiff, while too little can prevent the puffs from holding their shape. If using cups, spoon flour into the cup and level it rather than packing it down.
- Add eggs gradually. Egg size and how long the dough was cooked affect how much it needs. The V-shaped ribbon is a better guide than adding a fixed amount blindly.
- Keep the oven closed early on. Opening the door before the shells set lets heat escape and can make the puffs collapse. Bake until deeply golden, then vent them so trapped steam does not soften the inside.
- For a shortcut filling, use 1½ cups (360 ml) chilled whipped cream in place of the pastry cream. It is lighter and less rich, but less stable; fill shortly before serving and keep refrigerated.
Serving Suggestions
Serve profiteroles soon after filling, while the shells still have some crispness. Arrange them in individual bowls or pile them on a platter and pour chocolate sauce over the top. A little powdered sugar, fresh berries or sliced strawberries adds color and a fresh contrast to the creamy filling. For a dinner-party dessert, serve three puffs per person with extra sauce on the side.
Variations
For a classic cream-filled version, replace the pastry cream with lightly sweetened whipped cream. For a richer filling, fold ½ cup (120 ml) whipped cream into the chilled pastry cream just before piping. You can also flavor the pastry cream with 1 teaspoon finely grated orange zest or replace the vanilla with ½ teaspoon almond extract. For a simple caramel finish, use a little warm caramel sauce instead of chocolate; avoid dipping the filled puffs, since hot caramel can melt the filling.
Storage and Reheating
Unfilled shells keep in an airtight container at room temperature for up to 1 day, though they are best the day they are baked. To refresh them, heat at 300°F (150°C) for 5–8 minutes and cool fully before filling. You can freeze unfilled shells in a sealed freezer bag for up to 1 month; thaw at room temperature and crisp in the oven as described.
Keep pastry cream and filled profiteroles refrigerated at 40°F (4°C) or below, and refrigerate within 2 hours of filling. Filled profiteroles are best eaten within 24 hours; the shells soften over time. Do not leave them at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Reheating filled puffs is not recommended because it can melt the cream; refresh only the empty shells.
Frequently Asked Questions
Can I make profiterole shells ahead?
Yes. Bake the shells a day ahead and store them airtight once completely cool. For a crisper result, refresh them in a low oven and let them cool before filling. The pastry cream can also be made up to 2 days ahead and kept covered in the refrigerator.
Why did my profiteroles collapse?
They may have been underbaked, the dough may have been too wet, or the oven door may have been opened before the shells set. Bake until the puffs are a deep golden brown, then slit and dry them briefly in the turned-off oven.
Can I use salted butter?
Yes. Omit the added ½ teaspoon salt if using salted butter, since brands vary in saltiness. The shells may taste slightly saltier, but the recipe will still work.
Can I fill profiteroles without a piping bag?
Yes. Cut a small slit in each cooled shell and use a teaspoon to add pastry cream, or fill a sturdy zip-top bag and snip a small corner. A piping tip makes the filling more even but is not essential.
Can the filled profiteroles be frozen?
Freezing is not ideal: pastry cream can turn grainy as it thaws and the shells become soft. Freeze the empty shells instead, then thaw and crisp them before filling. Keep filled ones refrigerated and serve within 24 hours.
Do profiteroles have to be topped with chocolate?
No. Chocolate sauce is common, but you can serve them plain with powdered sugar, use caramel sauce, or offer fruit alongside. Add any warm topping just before serving so it does not soften the shells too far in advance.
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