Profiteroles and cream puffs are both made from the same light, airy choux pastry, but they differ in what fills them and how they’re served. Profiteroles are typically filled with ice cream or pastry cream and topped with chocolate sauce, while cream puffs are usually filled with whipped cream or custard and dusted with powdered sugar. This recipe gives you one versatile choux dough that works for both, so you can decide which classic you want to make.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- For cream puff filling: 1 1/2 cups (360 ml) heavy cream, 3 tablespoons (40 g) sugar, 1 teaspoon vanilla extract
- For profiteroles: 1 pint (475 ml) vanilla ice cream, plus 1/2 cup (120 ml) chocolate sauce (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. The dough should look slightly glossy.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. It should be warm but not hot to the touch.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny. After the last egg, the dough should be thick and hold its shape when lifted with a spoon.
- Spoon or pipe the dough onto the prepared baking sheets. Use a piping bag with a large round tip for even puffs, or drop spoonfuls for a more rustic look. Make each mound about 1 1/2 inches (4 cm) wide, spacing them 2 inches (5 cm) apart.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 20–25 minutes, until the puffs are golden brown and feel hollow when tapped. Do not open the oven during the first 15 minutes.
- Remove the puffs from the oven and immediately pierce each one with a skewer or knife tip to release steam. Transfer to a wire rack to cool completely.
- For cream puffs: In a chilled bowl, whip the heavy cream, sugar, and vanilla until stiff peaks form. Cut each cooled puff in half horizontally and fill with the whipped cream. Replace the tops and dust with powdered sugar.
- For profiteroles: Cut each cooled puff in half horizontally. Place a small scoop of vanilla ice cream on the bottom half, replace the top, and drizzle with chocolate sauce. Serve immediately.
Tips
- Measure flour correctly: Spoon the flour into your measuring cup and level it off. Too much flour makes the dough stiff and the puffs won’t rise as well.
- Don’t skip the cooling step: If the dough is too hot when you add the eggs, they may cook and scramble. If it’s too cool, the puffs won’t rise as high.
- Use a piping bag for uniform size: Evenly sized puffs bake evenly. If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
- Make ahead: Baked, unfilled puffs can be stored in an airtight container at room temperature for 1 day, or frozen for up to 1 month. Refresh in a 350°F (175°C) oven for 5 minutes before filling.
Serving Suggestions
Serve profiteroles immediately after filling, as the ice cream will melt. Arrange them on a platter, drizzle with warm chocolate sauce, and add a dusting of powdered sugar or a sprig of mint. For cream puffs, you can serve them as a dessert or tea-time treat; they hold up well for a few hours if kept chilled.
Variations
- Chocolate choux: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate-flavored pastry.
- Savory version: Omit the sugar and fill with herbed goat cheese or smoked salmon mousse for an appetizer.
- Different fillings: Use lemon curd, pastry cream, or mascarpone sweetened with honey instead of whipped cream.
- Glaze: Instead of powdered sugar, dip the tops of cream puffs in a simple glaze made from 1 cup (120 g) powdered sugar and 2–3 tablespoons (30–45 ml) milk.
Storage and Reheating
Unfilled choux puffs keep at room temperature in an airtight container for up to 1 day, or in the freezer for up to 1 month. To re-crisp, place them in a 350°F (175°C) oven for 5–8 minutes; do not microwave, as they will become soggy. Filled cream puffs should be refrigerated and eaten within 4 hours, as the whipped cream will soften the pastry. Profiteroles with ice cream should be assembled and served immediately; they do not store well.
Frequently Asked Questions
Why did my choux puffs deflate? This usually happens if they are underbaked or if you open the oven door too early. Make sure they are deeply golden and sound hollow when tapped. Also, piercing them with a skewer after baking helps steam escape and keeps them crisp.
Can I use bread flour instead of all-purpose? Yes, but the puffs will be slightly chewier. All-purpose flour gives a lighter, more delicate texture. If you use bread flour, you may need to add a bit more water to get the right consistency.
How do I know when the dough is ready for the eggs? After beating in the last egg, the dough should be smooth, glossy, and fall slowly from a spoon in a thick ribbon. If it’s too stiff, add a teaspoon of water; if too runny, it won’t hold its shape when piped.
Can I make the dough ahead of time? You can prepare the dough and keep it in the refrigerator for up to 2 days, but you’ll need to bring it to room temperature before piping. It’s best to bake the puffs fresh for the best rise.
What’s the difference between profiteroles and éclairs? Éclairs are made from the same choux dough but are piped in long strips and filled with pastry cream, then topped with chocolate fondant. Profiteroles are round and often filled with ice cream.
Can I freeze filled cream puffs? It’s not recommended, as the filling will make the pastry soggy when thawed. Freeze only the unfilled shells.
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