Profiteroles are small French choux pastry puffs, baked until hollow and crisp, then filled with pastry cream or ice cream and often finished with warm chocolate sauce. The dough is made on the stovetop before eggs are beaten in; baking the puffs until thoroughly dry helps them hold their shape and filling.
Ingredients
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk
- 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
- 2 cups (480 ml) cold heavy cream
- ¼ cup (30 g) powdered sugar, plus more for serving if desired
- 1 teaspoon (5 ml) vanilla extract
- 4 ounces (113 g) semisweet chocolate, finely chopped
- ½ cup (120 ml) heavy cream, for the chocolate sauce
Instructions
- Prepare the oven and pans. 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 (1.3 cm) plain round tip, or use a sturdy zip-top bag with one corner snipped after filling.
- Cook the choux dough. Combine the water, milk, butter, granulated sugar, and salt in a medium saucepan. Bring to a full boil over medium heat, stirring until the butter melts. 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 for 1–2 minutes, until the dough forms a smooth ball and leaves a thin film on the bottom of the pan.
- Cool slightly and add eggs. Transfer the dough to a bowl and stir for about 3 minutes to release steam; it should be warm, not piping hot. Beat the eggs in a separate bowl. Add them gradually, mixing well after each addition. The finished dough should be glossy and thick, falling from a spatula in a broad V shape. You may not need every last drop of egg; stop if the dough already has the right consistency.
- Pipe the puffs. Spoon the dough into the piping bag. Pipe 1½-inch (4 cm) mounds onto the prepared sheets, leaving about 2 inches (5 cm) between them. Wet a fingertip and gently press down any pointed peaks so they do not burn. If desired, use a damp pastry brush to smooth the tops.
- Bake until risen and dry. Bake one sheet at a time for 15 minutes at 425°F (220°C). Without opening the oven door, lower the temperature to 350°F (175°C) and bake another 18–22 minutes, until the puffs are deep golden and firm. A pale puff may collapse as it cools. Pierce each puff once on the side with a small knife or skewer, then return the tray to the turned-off oven with the door ajar for 10 minutes to let steam escape. Transfer to a rack and cool completely, about 25 minutes.
- Whip the filling. Just before filling, beat 2 cups (480 ml) cold heavy cream with the powdered sugar and vanilla until medium-stiff peaks form. Keep the bowl chilled if the kitchen is warm. The filling is cream rather than a cooked egg custard, so no egg temperature applies.
- Make the chocolate 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. Let it cool briefly so it thickens but remains pourable.
- Fill and serve. Split each cooled puff horizontally, or make a small hole in its base. Pipe in whipped cream, using about 2 tablespoons (30 ml) per puff, then replace the top if split. Arrange on a platter and spoon over the warm chocolate sauce. Serve promptly.
Tips
- Measure flour accurately. Weighing gives the most reliable choux dough. If measuring by cups, spoon flour loosely into the cup and level it; packing it in can make the dough too stiff.
- Add eggs gradually. Egg size and how much moisture evaporates while cooking affect the dough. The V-shaped ribbon is a better guide than adding a fixed final amount.
- Do not rush the bake. Puffs that are underbaked or still steamy inside can sink. Look for a deep golden color, then pierce them to release moisture. Avoid opening the oven during the first 15 minutes.
- Adjust the filling if needed. For a classic pastry-cream center, replace the whipped cream with about 2 cups (480 ml) cooled pastry cream. Pastry cream contains cooked eggs; heat it while stirring until it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes, then chill it promptly before using.
Serving Suggestions
Serve profiteroles soon after filling so the contrast between crisp pastry, cool cream, and warm chocolate is at its best. For individual portions, arrange three puffs on each plate and pour over a little sauce at the table. A light dusting of powdered sugar is optional; fresh berries can add a tart note alongside the rich filling.
Variations
Use vanilla pastry cream instead of whipped cream for a denser, classic bakery-style filling. For a coffee version, dissolve 1 teaspoon (2 g) instant espresso powder into the warm cream before pouring it over the chocolate. To make smaller party bites, pipe 1-inch (2.5 cm) mounds and begin checking them a few minutes earlier; they should still be fully golden and dry. You can also leave off the chocolate and dust filled puffs with powdered sugar.
Storage and Reheating
Unfilled, baked shells keep in an airtight container at room temperature for up to 1 day, or in the freezer for up to 1 month. Refresh room-temperature shells in a 300°F (150°C) oven for 5–8 minutes, then cool completely before filling. Thaw frozen shells and crisp them in the same way. Store whipped cream and any filled profiteroles in the refrigerator, and refrigerate within 2 hours of filling. For best texture, eat filled puffs the same day; they can be kept covered in the refrigerator for up to 24 hours, but the pastry will soften. Do not reheat filled profiteroles.
Frequently Asked Questions
Why did my profiteroles collapse?
They may have been underbaked, or steam may have remained trapped inside. Bake until the shells are deep golden and firm, pierce them after baking, and let them dry briefly in the switched-off oven with the door ajar.
Can I make the shells ahead?
Yes. Bake and cool the shells, then store them unfilled in an airtight container for up to 1 day or freeze them for up to 1 month. Re-crisp and cool them before adding filling.
Can I fill profiteroles before serving?
Yes, but filling them shortly before serving keeps the pastry crisper. Filled puffs must be refrigerated within 2 hours and are best eaten the same day; after refrigeration the shells gradually soften.
Can I make the dough without a piping bag?
Yes. Use two teaspoons to shape small mounds, or spoon the dough into a zip-top bag and snip off a corner. Aim for even sizes so the puffs bake at the same rate.
How do I know when choux dough has enough egg?
It should look smooth and glossy and fall from a spatula in a broad V-shaped ribbon. Add beaten egg a little at a time near the end; dough that is too loose will spread instead of rising into a hollow puff.
Can I use ice cream instead of cream?
Yes. Vanilla ice cream is a common filling, especially when profiteroles are served with chocolate sauce. Fill the shells just before serving so the ice cream does not melt and make the pastry soggy.
Related
- Teriyaki Chicken Foil Packets with Vegetables
- Teriyaki Chicken in Foil: Easy Oven Packets
- Real Homemade Wonton Soup with Pork Wontons
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).