Chocolate Profiteroles Recipe with Cream and Ganache

Chocolate profiteroles are small French choux-pastry puffs filled with whipped cream and finished with a glossy chocolate sauce. The shells bake up hollow and crisp, making room for a cool, lightly sweet filling; assemble them shortly before serving for the best contrast in texture.

Ingredients

½ cup (120 ml) water
½ cup (120 ml) whole milk, divided
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, measured by weight or spooned and leveled
4 large eggs (about 200 g without shells), at room temperature, lightly beaten
1 cup (240 ml) cold heavy cream
2 tablespoons (15 g) confectioners’ sugar
½ teaspoon vanilla extract
4 ounces (113 g) semisweet or bittersweet chocolate, finely chopped
½ cup (120 ml) heavy cream, for the chocolate sauce
Pinch of fine salt, for the sauce (optional)

Instructions

Prepare the oven and pan. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Have a piping bag with a ½-inch (1.25 cm) plain tip ready, or use a sturdy zip-top bag with one corner snipped after filling.
Cook the choux dough. Put the water, ½ cup (120 ml) milk, butter, granulated sugar and ¼ teaspoon salt in a medium saucepan. Heat over medium heat until the butter melts and the mixture reaches a full boil. Remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until no dry flour remains.
Dry the dough. Return the pan to medium-low heat. Stir and press the dough against the bottom of the pan for 2–3 minutes, until it forms a smooth ball and a thin film appears on the pan. Transfer it to a bowl and stir for about 5 minutes to release steam; it should feel warm, not hot, before adding eggs.
Add the eggs gradually. Add the beaten eggs a little at a time, stirring thoroughly after each addition. The dough may look slippery or separated at first, then come together. Stop when it is glossy and thick enough to fall from the spoon in a broad V; you may not need every drop of egg. If it is too stiff to pipe, mix in the remaining egg a teaspoon at a time.
Pipe and bake the puffs. Pipe 24 mounds about 1½ inches (4 cm) wide, leaving at least 2 inches (5 cm) between them. Smooth pointed tops with a damp fingertip. Bake for 15 minutes without opening the oven door, then reduce the temperature to 350°F (175°C) and bake another 18–20 minutes, until well puffed and deep golden. Avoid taking them out while they are pale, since they can collapse.
Dry the shells. Turn off the oven. Make a small hole in the side or base of each puff with a skewer to let steam escape, then return them to the switched-off oven with the door propped open for 10 minutes. Transfer to a rack and cool completely, about 20 minutes. The shells should feel light and dry.
Make the filling. While the shells cool, beat 1 cup (240 ml) cold heavy cream with the confectioners’ sugar and vanilla until it holds medium-firm peaks. Do not overbeat or it may become grainy. Spoon the cream into a piping bag fitted with a small round tip. Insert the tip into each cooled puff and pipe in cream until the shell feels heavier and the filling reaches the opening. If you do not have a small tip, split each puff and spoon in the cream.
Make the chocolate sauce. Put the chopped chocolate in a heatproof bowl. Warm the remaining ½ cup (120 ml) heavy cream in a small saucepan until steaming and just beginning to bubble at the edge; do not boil it hard. Pour it over the chocolate and leave for 2 minutes, then stir from the center until smooth. Add the optional pinch of salt. If the sauce thickens before serving, warm it gently in short bursts or over barely simmering water, stirring often.
Finish and serve. Arrange the filled profiteroles on a platter and spoon warm chocolate sauce over them, or serve the sauce alongside for dipping. Serve soon after filling so the shells retain some crispness.

Tips

Weighing the flour gives the most reliable choux pastry. If using cups, spoon flour into the cup and level it rather than packing it down.
Egg size and how thoroughly the dough dries affect how much egg it can take. Add it gradually and use the dough’s glossy, pipeable texture as your guide.
Keep the oven closed during the first 15 minutes. A sudden drop in heat can make the rising puffs deflate; bake until deeply golden, not merely set.
For a less sweet filling, omit or reduce the confectioners’ sugar. For a dairy-free version, use plant-based butter and a whipping cream alternative that is specifically suitable for whipping; texture and flavor will vary.

Serving Suggestions

Serve profiteroles as a plated dessert or pile them on a platter and pour the warm chocolate sauce over the top at the table. A little extra sauce on each plate makes them easier to eat. Fresh berries, sliced pears or a small scoop of vanilla ice cream complement the chocolate and cream without requiring changes to the pastry.

Variations

For a classic chocolate-and-cream filling, fold 1–2 tablespoons of cooled chocolate sauce into the whipped cream, keeping the rest for topping. You can also fill the puffs with vanilla pastry cream; chill it thoroughly before piping, and expect a richer, denser center. For a coffee note, stir ½ teaspoon instant espresso powder into the hot cream for the sauce. A small amount of finely grated orange zest in the whipped cream gives a bright citrus accent.

Storage and Reheating

Unfilled, completely cooled shells keep in an airtight container at room temperature for up to 1 day. To restore crispness, place them on a baking sheet in a 300°F (150°C) oven for 5–8 minutes, then cool completely before filling. Filled profiteroles should be refrigerated within 2 hours because of the cream; cover and keep for up to 24 hours, though the shells soften as they sit. Refrigerate leftover chocolate sauce in a covered container for up to 4 days. Rewarm it gently in a saucepan over low heat or in short microwave bursts, stirring between bursts. Do not warm filled profiteroles in the oven; serve them chilled or let them stand briefly at room temperature.

Frequently Asked Questions

Why did my profiteroles collapse?
They may have been underbaked, the oven door may have opened too early, or steam may have remained inside. Bake until the shells are deeply golden and dry, then make a small vent and leave them in the switched-off oven with the door ajar.

Can I make the shells ahead?
Yes. Bake and cool the shells up to a day ahead, then store them airtight at room temperature. Refresh them in a low oven and cool fully before filling. For longer storage, freeze unfilled shells in a freezer-safe container for up to 1 month; thaw and crisp in the oven.

Can I fill them before serving?
Yes, but fill them no more than a few hours ahead for the best texture. Keep them covered in the refrigerator and add the sauce just before serving. For the crispest shells, pipe in the cream shortly before they go to the table.

Can I make profiteroles without a piping bag?
Yes. Spoon the dough into a sturdy zip-top bag and snip off a corner, or use two teaspoons to portion small mounds. The shapes may be less uniform, but they will bake properly if the portions are similar in size.

How do I know the choux dough has enough egg?
It should look smooth and glossy and fall slowly from a spoon in a broad V. If it is dull, crumbly or holds a stiff peak, it may need a little more beaten egg. Add it in small amounts; dough that is too loose will spread rather than puff.

Can I use milk chocolate?
Yes. Milk chocolate makes a sweeter, softer-tasting sauce, so choose it if you prefer a milder topping. The sauce may be thinner than one made with bittersweet chocolate; let it stand briefly to thicken or use a little less cream.

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