Profiteroles are classic French choux pastry puffs filled with a luscious hazelnut cream and typically topped with chocolate sauce. This recipe yields light, airy pastries with a rich, nutty filling that strikes a perfect balance between elegance and comfort. The choux dough is surprisingly simple to make, and the hazelnut cream adds a delightful twist to the traditional vanilla filling.
Ingredients
- For the choux pastry:
- 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 the hazelnut cream:
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) hazelnut flour (or finely ground toasted hazelnuts)
- 1/2 cup (120 ml) heavy cream, cold
- For the chocolate glaze:
- 4 oz (115 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Make the choux pastry: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is melted.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let cool for 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. The dough should be thick but pipeable.
- Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped). Pipe mounds about 1.5 inches (4 cm) in diameter onto the prepared baking sheet, spacing them about 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 bake for an additional 15-20 minutes, until the puffs are golden brown and feel light and hollow. Do not open the oven during baking. Transfer to a wire rack and let cool completely.
- Make the hazelnut cream: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale and thick.
- Gradually whisk the hot milk into the egg mixture to temper it, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2-3 minutes. Remove from heat and stir in the vanilla and hazelnut flour. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely chilled, about 1 hour.
- In a cold bowl, whip the heavy cream to stiff peaks. Fold the chilled hazelnut pastry cream gently into the whipped cream until smooth and well combined.
- Fill the profiteroles: Cut the cooled choux puffs in half horizontally. Spoon or pipe the hazelnut cream onto the bottom halves, then replace the tops.
- Make the chocolate glaze: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let stand for 2 minutes, then stir until smooth and glossy.
- Drizzle the chocolate glaze over the filled profiteroles. Serve immediately, or refrigerate until serving.
Tips
- Hazelnut flour: If you can’t find hazelnut flour, you can grind toasted hazelnuts in a food processor until fine, but be careful not to over-process into a butter.
- Choux pastry success: Make sure the eggs are at room temperature to ensure they incorporate properly. Also, do not open the oven door during baking, as the steam needs to stay inside to make the puffs rise.
- Filling ahead: You can make the hazelnut cream up to 2 days in advance and keep it refrigerated. Let it soften slightly at room temperature before piping.
- Common mistake: If your choux puffs collapse, it’s often because they were underbaked. Make sure they are deeply golden and feel hollow before removing them from the oven.
Serving Suggestions
Serve profiteroles as an elegant dessert after a dinner party, or as a special treat for afternoon tea. Arrange them on a platter and drizzle with warm chocolate sauce just before serving. They pair beautifully with a cup of espresso or a glass of dessert wine.
Variations
- Classic vanilla: Replace the hazelnut flour with 1 teaspoon of vanilla bean paste or extract in the pastry cream for a traditional profiterole.
- Chocolate hazelnut: Add 2 tablespoons of cocoa powder to the pastry cream along with the hazelnut flour for a double-chocolate nutty flavor.
- Gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. The texture may be slightly different but still delicious.
Storage and Reheating
Unfilled choux puffs can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Filled profiteroles are best enjoyed within a few hours, as the cream can make the pastry soggy. Store any leftovers in the refrigerator for up to 1 day. To refresh unfilled puffs, reheat them in a 350°F (175°C) oven for 5 minutes to crisp them up.
Frequently Asked Questions
Can I use a different nut? Yes, you can substitute almond flour or pistachio flour for the hazelnut flour. Keep in mind that the flavor will change accordingly.
Why did my choux pastry not puff up? This usually happens if the oven temperature is too low, or if you opened the oven door during baking. Make sure your oven is fully preheated and resist the temptation to peek.
Can I make the profiteroles ahead of time? You can bake the choux puffs a day ahead and store them unfilled in an airtight container. Fill them with cream just before serving to keep them crisp.
How do I prevent the cream from being too runny? Make sure the pastry cream is thoroughly chilled before folding in the whipped cream. Also, whip the heavy cream to stiff peaks to ensure stability.
Can I freeze filled profiteroles? It’s not recommended, as the cream will become watery upon thawing and the pastry will be soggy. It’s best to freeze unfilled puffs.
Is there a dairy-free option? You can use a plant-based milk and vegan butter for the choux pastry, and coconut cream for the filling. The texture may vary slightly, but it can work.
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