Profiteroles are elegant French pastries made from choux pastry, filled with lightly sweetened whipped cream, and often finished with a drizzle of chocolate sauce. This recipe delivers crisp, airy shells with a rich, creamy center—a dessert that looks impressive but is surprisingly approachable for home bakers. The key is mastering the choux dough, which puffs into golden hollow spheres perfect for filling.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (25 g) granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup (120 ml) chocolate sauce, for drizzling
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted.
- Reduce 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 2 minutes.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. It should be warm but not hot.
- 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 soft enough to hold a soft peak when lifted.
- Spoon or pipe the dough onto the prepared baking sheet in mounds about 1.5 inches (4 cm) in diameter, 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 bake for another 15–20 minutes, until the profiteroles are puffed, golden brown, and feel light and hollow when tapped.
- Turn off the oven and leave the profiteroles inside with the door ajar for 10 minutes to dry out. Remove and cool completely on a wire rack.
- In a chilled bowl, whip the heavy cream with the 2 tablespoons sugar and vanilla until stiff peaks form.
- Once the profiteroles are cool, cut a small slit in the side of each or slice off the top. Fill with whipped cream using a piping bag or a small spoon.
- Serve immediately, optionally drizzled with chocolate sauce.
Tips
- Room temperature eggs: Cold eggs can cause the dough to seize. Let them sit out for 30 minutes before starting.
- Dry the shells: The extra drying time in the turned-off oven helps prevent soggy profiteroles. Make sure they are completely cool before filling.
- Consistent size: Use a cookie scoop or piping bag with a round tip for uniform shells that bake evenly.
- No lumps: Beat the dough thoroughly after adding each egg—it should be smooth and shiny. If it looks curdled, keep beating; it will come together.
Serving Suggestions
Serve profiteroles as soon as they are filled, as the shells soften over time. Arrange them on a platter and dust with powdered sugar, or drizzle with warm chocolate sauce for a classic pairing. They also pair well with fresh berries or a scoop of vanilla ice cream on the side.
Variations
- Chocolate Profiteroles: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder in the choux dough.
- Pastry Cream Filling: Swap the whipped cream for a classic vanilla pastry cream for a richer, more stable filling.
- Savory Version: Omit the sugar in the dough and fill with herbed cream cheese and smoked salmon for an appetizer.
- Gluten-Free: Use a gluten-free all-purpose flour blend, but note the texture will be slightly less airy.
Storage and Reheating
Unfilled profiteroles can be stored in an airtight container at room temperature for up to 2 days. To refresh them, reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Once filled, they should be refrigerated and eaten within 4 hours—the whipped cream will soften the shells. You can freeze unfilled profiteroles for up to 1 month; thaw at room temperature and re-crisp in the oven before filling.
Frequently Asked Questions
Why did my profiteroles deflate? This usually happens if the oven door is opened during baking or if the dough was too wet. Make sure to bake them fully and let them dry in the turned-off oven before removing.
Can I make the dough ahead of time? Choux dough is best used immediately, but you can pipe it onto a baking sheet and freeze the unbaked puffs. Bake from frozen, adding a few extra minutes to the initial high-heat stage.
How do I know when the dough is the right consistency? After adding all eggs, the dough should be smooth, glossy, and hold a soft peak when you lift the spoon. If it’s too thick, add a teaspoon of water; if too thin, it won’t puff properly.
Can I use a different filling? Absolutely. Vanilla ice cream, pastry cream, or even lemon curd all work well. Just be aware that wetter fillings will soften the shells faster.
What if I don’t have a piping bag? Use a zip-top bag with a corner snipped off, or simply drop spoonfuls of dough onto the baking sheet. They won’t be perfectly round but will still taste great.
How do I prevent soggy bottoms? Ensure the profiteroles are thoroughly dried in the oven, and fill them only just before serving. If storing filled ones, place them on a wire rack in the fridge to allow air circulation.
Related
- Yukon Gold French Fries Recipe: Crispy & Buttery
- Sticky Rice Food Truck Danville AR: Recipe
- Hand in Hand Peking Duck Menu: Full Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).