Nutrition in Profiteroles: Calories and Recipe

Profiteroles are French choux pastry puffs, usually filled with whipped cream or pastry cream and served with chocolate sauce. This version makes crisp, hollow shells and fills them just before serving; the nutrition estimate helps put a practical portion in context.

Ingredients

½ cup (120 ml) water
½ cup (120 ml) whole milk, divided
6 tablespoons (85 g) unsalted butter, cut into pieces
1 teaspoon (4 g) granulated sugar
¼ teaspoon fine salt
1 cup (125 g) all-purpose flour, spooned into the cup and leveled
4 large eggs (about 200 g without shells), at room temperature
1 cup (240 ml) heavy cream, cold
2 tablespoons (15 g) powdered sugar, plus more for serving if desired
½ teaspoon vanilla extract
3 ounces (85 g) dark chocolate, finely chopped
2 tablespoons (30 ml) heavy cream, for the chocolate sauce

Instructions

Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Measure the flour and eggs before starting; choux dough comes together quickly once the butter mixture boils.
In a medium saucepan, combine the water, ½ cup (120 ml) milk, butter, sugar, and salt. Bring to a full boil over medium heat, stirring so the butter melts evenly. Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until no dry flour remains.
Return the pan to medium-low heat and stir the dough for about 2 minutes. It should form a smooth ball and leave a thin film on the bottom of the pan. This step dries the dough enough to take up the eggs and puff in the oven.
Transfer the dough to a mixing bowl and let it cool for 5 minutes, stirring occasionally. Add the eggs one at a time, beating well after each addition. The dough may look slippery or separated at first; keep mixing until smooth before adding the next egg. The finished dough should be glossy and fall from a spoon in a thick V-shaped ribbon. If it is stiff, beat one more egg in a small bowl and add it a teaspoon at a time rather than automatically using extra.
Spoon the dough into a piping bag fitted with a plain ½-inch (1.25-cm) tip, or use two spoons. Pipe or mound 16 rounds about 1½ inches (4 cm) wide, spacing them 2 inches (5 cm) apart. Smooth pointed tops with a damp fingertip. Bake for 25 minutes without opening the oven door, then reduce the temperature to 350°F (175°C) and bake 10 minutes more, until deeply golden and firm.
Remove the tray. Make a small slit in the side of each puff to let steam escape, then return them to the turned-off oven for 5 minutes with the door slightly ajar. Transfer to a rack and cool completely, about 20 minutes. The shells should feel light and dry inside; if they remain damp, bake them a few minutes longer at 300°F (150°C).
For the filling, whip the cold 1 cup (240 ml) heavy cream with powdered sugar and vanilla until it holds medium-stiff peaks. Chill it while the shells cool if needed. For the sauce, put the chopped chocolate in a heatproof bowl. Warm the remaining 2 tablespoons (30 ml) cream until steaming, pour it over the chocolate, and let stand for 2 minutes. Stir until smooth; if needed, warm in short bursts in the microwave.
Just before serving, split each puff and spoon or pipe in the whipped cream, or use a small piping tip to fill through the side slit. Arrange on a plate and drizzle with warm—not hot—chocolate sauce. Refrigerate any filled pastries within 2 hours.

Tips

Measure flour by weight when possible. Too much flour makes stiff dough; too little can prevent the puffs from holding their shape.
Use room-temperature eggs and add them gradually. Egg size and how much moisture evaporates while cooking the dough affect how much the mixture can take.
Do not open the oven during the first 25 minutes. A sudden temperature drop can make the shells collapse before their structure sets.
For a less sweet option, leave sugar out of the dough and dust the finished puffs lightly. The chocolate sauce and filling already provide sweetness.

Serving Suggestions

Serve three profiteroles per person as a dessert, with the sauce poured over at the table so the shells retain some crispness. Add berries or sliced pears for a fresh contrast, or offer espresso or unsweetened tea alongside. For a party, arrange the filled puffs in a shallow dish and serve the sauce separately so guests can add their preferred amount.

Variations

For a classic cream-filled version, replace the whipped cream with 1 cup (240 ml) chilled pastry cream; it makes a denser, custard-like filling. For coffee profiteroles, stir 1 teaspoon instant espresso powder into the warm chocolate sauce. You can also use milk chocolate for a sweeter, milder topping, though the sauce will be less intense. For a simple dairy-free adaptation, use plant-based butter, an unsweetened milk alternative, coconut cream whipped while cold, and dairy-free dark chocolate; shell texture and filling flavor may differ, so check that the substitutes are suitable for baking and whipping.

Storage and Reheating

Unfilled shells keep in an airtight container at room temperature for 1 day, or in the freezer for up to 1 month. Re-crisp thawed or day-old shells at 300°F (150°C) for 5–8 minutes, then cool before filling. Keep whipped cream and chocolate sauce covered in the refrigerator for up to 2 days; warm the sauce gently until pourable. Filled profiteroles are best the day they are assembled, since moisture softens the shells. Refrigerate them within 2 hours and eat within 2 days; do not leave cream-filled pastries at room temperature for longer.

Frequently Asked Questions

How many calories are in a profiterole?
As made here, one of 16 profiteroles contains approximately 190 calories, including whipped cream and chocolate sauce. The estimate is based on the listed ingredients and can vary with egg size, filling amount, chocolate brand, and how much sauce is used. A typical serving of two is about 380 calories.

What is the nutrition in profiteroles?
One pastry has approximately 4 g protein, 15 g carbohydrates, 13 g fat, 8 g saturated fat, and 90 mg sodium. These are estimates, not laboratory values; the filling and topping account for much of the fat and sugar. For a closer estimate, weigh the finished batch and calculate from the specific products used.

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 well browned and firm, vent them to release steam, and let them dry briefly in the switched-off oven.

Can I make the shells ahead?
Yes. Bake and cool the shells, then store them unfilled in an airtight container for a day or freeze them. Re-crisp them briefly in the oven and cool completely before adding cream.

Can I fill profiteroles the day before?
It is possible, but the shells will soften as they absorb moisture from the cream. For the best texture, store shells and filling separately and assemble shortly before serving. Keep filled pastries refrigerated and observe the two-hour room-temperature limit.

Can I use pastry cream instead of whipped cream?
Yes. Pipe fully chilled pastry cream into the cooled shells. It is richer and more custard-like than whipped cream, and the filled pastries should stay refrigerated until serving.

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