Profiteroles are French choux pastry puffs baked until hollow, then filled with whipped cream or pastry cream and often finished with warm chocolate sauce. The dough uses simple pantry ingredients, and the key is to dry it briefly on the stove before adding eggs so the puffs rise and hold their shape.
Ingredients
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk
- ½ cup (113 g) unsalted butter, cut into small pieces
- 1 teaspoon (4 g) granulated sugar
- ¼ teaspoon fine salt
- 1 cup (125 g) all-purpose flour, sifted or whisked to remove lumps
- 4 large eggs (about 200 g without shells), at room temperature, lightly beaten; you may not need every drop
- 1 large egg yolk, beaten with 1 teaspoon water, for egg wash (optional)
- 1½ cups (360 ml) cold heavy cream
- 3 tablespoons (24 g) confectioners’ sugar
- 1 teaspoon (5 ml) vanilla extract
- 4 ounces (113 g) semisweet chocolate, finely chopped
- ½ cup (120 ml) heavy cream, for chocolate sauce
Instructions
- Heat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Set out a piping bag fitted with a ½-inch (1.25 cm) plain round tip, or use a sturdy zip-top bag with one corner snipped after filling.
- Combine the water, milk, butter, sugar and salt in a medium saucepan. Heat over medium heat until the butter has melted and the mixture reaches a full boil. Remove the pan from the heat and add the flour all at once. Stir firmly with a wooden spoon until no dry flour remains.
- Return the pan to medium-low heat. Stir continuously for about 2 minutes, pressing the dough against the base of the pan, until it forms a smooth ball and a thin film develops on the bottom. Transfer the dough to a bowl and leave it for 5 minutes to cool slightly; this reduces the risk of scrambling the eggs.
- Add the beaten eggs gradually, mixing well after each addition. The dough will look slippery or separated at first, then become smooth and glossy. Stop adding egg when a lifted spoonful falls in a thick ribbon and the tip bends over. Depending on the flour and humidity, a little beaten egg may remain.
- Spoon the dough into the piping bag. Pipe 24 mounds about 1½ inches (4 cm) wide, leaving at least 2 inches (5 cm) between them. Dip a finger in water and gently flatten any pointed tops. Brush lightly with egg wash if desired, taking care not to let it run down the sides.
- Bake for 15 minutes at 425°F (220°C), without opening the oven door. Reduce the temperature to 350°F (175°C) and bake for another 15–20 minutes, until the puffs are deep golden and feel light and crisp. Pierce the side of each puff with a small knife or skewer to release steam, then return them to the oven for 5 minutes with the oven turned off and the door slightly ajar. Cool completely on a rack.
- For the filling, whip 1½ cups (360 ml) cold heavy cream with the confectioners’ sugar and vanilla until it holds medium-firm peaks. Transfer to a clean piping bag with a small tip. Make a small hole in the base or side of each cooled puff and pipe in cream until the puff feels heavier and nearly full. Keep the filled pastries chilled while you make the sauce.
- Put the chopped chocolate in a heatproof bowl. Warm the remaining ½ cup (120 ml) cream in a small saucepan until steaming but not boiling. Pour it over the chocolate, wait 2 minutes, then stir until smooth. Spoon warm sauce over the profiteroles and serve promptly.
Tips
- Measure the flour accurately: spoon it into a cup and level it, or weigh 125 g. Too much flour can make the dough stiff and limit its rise.
- Add the eggs slowly and judge the dough by its texture rather than forcing in a set amount. Dough that is too stiff will not expand well; dough that is too loose may spread on the tray.
- Keep the oven closed during the first 15 minutes. Early drafts can collapse the puffs. Bake until properly golden, not merely pale, so the centers dry out.
- If you do not have a piping bag, use two spoons to form neat mounds. For a less rich finish, serve the puffs with pastry cream instead of whipped cream; fill only shortly before serving.
Serving Suggestions
Serve profiteroles as individual portions, either arranged on a platter with chocolate sauce spooned over the top or plated as three puffs per person. Add the sauce just before serving so the crisp shells do not soften too quickly. A light dusting of confectioners’ sugar or a few fresh berries makes a simple garnish. For a dessert table, leave some sauce on the side so guests can add their own.
Variations
For classic profiteroles, fill the puffs with vanilla pastry cream instead of whipped cream. The richer custard holds its shape well, but must be fully chilled before piping. You can also use sweetened crème fraîche for a tangier filling, or fold a little finely grated orange zest into the whipped cream.
To make a chocolate filling, fold 2 ounces (57 g) melted and cooled chocolate into the whipped cream after it reaches soft peaks, then continue whipping briefly to medium-firm peaks. For a simple caramel version, replace the chocolate sauce with purchased or homemade caramel sauce. Keep the choux pastry recipe the same; changing the filling or topping does not require altering the baking time.
Storage and Reheating
Unfilled, cooled shells can be kept in an airtight container at room temperature for up to 1 day, though they are best on the day they are baked. To crisp them again, heat at 300°F (150°C) for 5–8 minutes, then cool before filling. Baked unfilled shells can also be frozen for up to 1 month; thaw at room temperature and crisp in the oven.
Once filled with whipped cream or pastry cream, refrigerate profiteroles within 2 hours and eat within 24 hours for the best texture. Keep them covered in the refrigerator; the shells gradually soften as they absorb moisture. Do not leave cream-filled pastries at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Filled profiteroles are not well suited to reheating.
Frequently Asked Questions
Why did my profiteroles collapse?
They may have been underbaked, the dough may have contained too much egg, or the oven door may have been opened before the structure set. Bake until deeply golden and dry, then pierce each puff to let steam escape before cooling.
Can I make the shells ahead?
Yes. Bake them a day ahead and store them unfilled in an airtight container. If they have softened, crisp them in a 300°F (150°C) oven for 5–8 minutes and let them cool completely before adding filling.
Can I use milk instead of cream for the filling?
Not as a direct replacement for whipped cream: milk does not whip into a stable filling. Use heavy cream, or make pastry cream with milk and chill it until firm enough to pipe.
How do I know when the choux dough has enough egg?
Lift a spoonful: it should fall slowly in a thick ribbon, leaving a V-shaped point that bends over. Add beaten egg in small amounts near the end, since the exact quantity can vary slightly.
Can I fill profiteroles the day before serving?
It is possible, but the shells will soften overnight. For the crispest result, bake the shells ahead and store them separately, then fill and sauce them shortly before serving.
Can I make the recipe without a piping bag?
Yes. Use two teaspoons to drop even mounds of dough onto the lined trays, or pipe from a zip-top bag with a small corner cut off. Aim for similar sizes so the puffs bake evenly.
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