Profiteroles are French choux pastry puffs baked until crisp, then filled with whipped cream or pastry cream and often finished with chocolate sauce. This recipe uses a simple stovetop dough and a two-temperature bake to help the shells rise, dry out, and hold their shape.
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
- ¼ teaspoon fine salt
- 1 cup (125 g) all-purpose flour, sifted or lightly spooned and leveled
- 4 large eggs, about ¾ cup (200 g) without shells, at room temperature, lightly beaten
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 4 ounces (115 g) semisweet chocolate, finely chopped
- ⅓ cup (80 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. Have a piping bag fitted with a ½-inch (1.25 cm) plain round tip ready, or use a sturdy zip-top bag and snip off one corner. Allow about 15 minutes for this setup and measuring.
- Cook the panade. Put the water, milk, butter, sugar, and salt in a medium saucepan. Heat over medium, stirring, until the butter has melted and the mixture comes to a full boil. Take the pan off 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 saucepan to medium-low heat. Stir and press the dough around the pan for about 2 minutes, until it forms a smooth ball and a thin film forms on the bottom. Transfer it to a mixing bowl and spread it up the sides. Let it cool for 5 to 8 minutes; it should be warm, not steaming, before the eggs go in.
- Add the eggs gradually. Beat in the egg a little at a time, mixing thoroughly after each addition. The dough will look slippery or separated at first, then become smooth and glossy. Stop when it falls from a lifted spoon in a thick V-shaped ribbon. Depending on flour and egg size, you may not need every drop; dough that is too loose will spread rather than puff.
- Pipe the puffs. 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. Keep each mound compact and similar in size. If a peak remains, dampen a fingertip and gently flatten it so it does not burn.
- Bake, then dry. Bake at 425°F (220°C) for 10 minutes without opening the door. Reduce the oven to 350°F (175°C) and bake for another 20 to 25 minutes, until the puffs are deeply golden and feel light and firm. Do not open the oven while they are rising. Poke a small hole in the side of each puff with a skewer, then return them to the switched-off oven with the door ajar for 10 minutes to release steam. Transfer to a rack and cool completely, about 20 minutes. The shells should be dry inside; if they feel damp, bake them a few minutes longer at 300°F (150°C).
- Make the filling. Just before filling, whip the cold cup of cream with the powdered sugar and vanilla until it holds medium-firm peaks. Fit a clean piping bag with a small round tip. Insert the tip into the hole in each cooled shell and pipe in cream until the puff feels heavier and full. If you do not have a piping tip, slice each shell horizontally and spoon in the cream.
- Make the chocolate sauce. Put the chopped chocolate in a heatproof bowl. Heat the remaining ⅓ cup (80 ml) cream until steaming but not boiling, pour it over the chocolate, and leave it for 2 minutes. Stir from the center outward until smooth. Let it cool for a few minutes until pourable but not hot, then drizzle over the filled profiteroles. Serve promptly.
Tips
- Measure flour carefully. Weighing is most reliable; packing flour into a cup can make the dough too stiff. If measuring by volume, spoon it into the cup and level the top.
- Use the egg as a guide, not a fixed target. Add it gradually and check the ribbon texture. Excess egg is a common reason puffs spread or fail to hold their shape.
- Keep the oven closed during the rise. A sudden drop in heat can make the shells collapse. Bake until properly golden rather than removing pale puffs early.
- Fill only cooled shells. Warm pastry melts the cream and turns soggy quickly. For a dairy-free filling, use a firm, unsweetened plant-based whipping cream; sweetness and stability vary by product.
Serving Suggestions
Arrange the filled puffs on a platter and pour the chocolate sauce over them just before serving, or serve the sauce in a small jug so guests can add their own. For individual portions, plate three profiteroles per person with a little extra sauce. A light dusting of powdered sugar is optional, but add it shortly before serving because it dissolves on moist cream. These are rich, so fresh berries or sliced pears make a pleasant accompaniment without competing with the chocolate.
Variations
- Pastry cream filling: Replace the whipped cream with about 2 cups (480 ml) cooled vanilla pastry cream. It is denser and more custard-like; keep the filled puffs refrigerated.
- Coffee chocolate sauce: Stir 1 teaspoon (2 g) instant espresso powder into the hot cream before pouring it over the chocolate.
- Caramel finish: Replace the chocolate sauce with warm caramel sauce. Handle hot caramel carefully; it can cause serious burns.
- Smaller puffs: Pipe 30 to 32 smaller mounds and begin checking them after 8 minutes at the higher temperature, followed by roughly 15 to 18 minutes at 350°F (175°C). Bake until golden and dry, since timing varies with size and oven.
Storage and Reheating
Unfilled shells keep in an airtight container at room temperature for up to 1 day, though they are crispest on the day they are baked. To restore crispness, heat unfilled shells at 300°F (150°C) for 5 to 8 minutes, then cool completely before filling. Baked, unfilled shells can also be frozen in a sealed freezer bag for up to 1 month; thaw at room temperature and crisp in the oven as above.
Filled profiteroles should be refrigerated within 2 hours and kept covered for up to 2 days, though the shells soften over time. Do not leave cream-filled pastries at room temperature for more than 2 hours (or 1 hour when the temperature is above 90°F/32°C). For the best texture, store shells, filling, and sauce separately and assemble shortly before serving. Chocolate sauce can be refrigerated separately for up to 5 days; warm it gently in short microwave bursts or over low heat, stirring until pourable. Do not reheat the assembled profiteroles.
Frequently Asked Questions
Why did my profiteroles collapse?
They may have been underbaked, too wet from excess egg, or exposed to a sudden temperature change. Bake until evenly deep golden, dry the dough in the pan, and avoid opening the oven during the first part of baking. The brief oven-drying step after baking also helps release trapped steam.
Can I make the shells ahead?
Yes. Bake them up to a day ahead and keep them unfilled in an airtight container. If they have softened, crisp them in a 300°F (150°C) oven for 5 to 8 minutes and cool completely before adding filling.
Can profiteroles be filled with pastry cream?
Yes. Cooled pastry cream is a classic alternative to whipped cream and gives a richer, custardy center. Pipe it into the shells with a small tip, then refrigerate the filled pastries and serve within 2 days.
Do I need a piping bag?
No. Drop small mounds of dough onto the parchment using two spoons, keeping their size consistent. For filling, cut a small opening in each puff and use a zip-top bag with a corner snipped off, or split the shells and spoon in the cream.
How can I tell when the shells are baked through?
They should be well risen, deeply golden, and firm rather than pale and soft. If a shell feels heavy or damp inside, return the batch to a low oven to dry. A small hole poked into each puff after baking lets steam escape.
Can I freeze filled profiteroles?
Freezing is not ideal: whipped cream can lose its texture as it thaws, and the pastry becomes soft. Freeze the unfilled shells instead, then thaw, crisp, cool, fill, and serve fresh.
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