Profiteroles

Desserts

Profiteroles are delightful little French cream puffs made from light, airy choux pastry filled with fresh whipped cream and topped with a glossy chocolate ganache. With their crispy shell giving way to a luscious, creamy centre, these bite-sized treats are the perfect indulgence for any occasion.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6

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Ingredients  

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For the profiteroles

• 125 ml whole milk
• 125 ml water
• 100 gr unsalted butter
• 1 tbs sugar
• 1/4 tsp salt
• 140 gr plain flour sifted
• 4 egg at room temperature

For the homemade whipped cream filling

• 300 ml Double cream chilled
• 30 gr icing sugar
• 1 tsp vanilla extract

For the chocolate ganache

• 200 gr dark chocolate 65% cacao, chopped
• 200 ml Double cream

Equipment

• 2 saucepan
• 1 wooden spoon
• 1 baking tray
• parchment paper
• 2 mixing bowl one large, chilled if possible, for whipping cream
• 1 electric mixer
• 1 cooling rack
• 1 piping bag
• 1 plain round nozzle

Instructions

1. 1. Make the choux pastry

   Place the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Stir until the butter melts and the mixture comes to a boil. Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
2. 2. Cool slightly and add eggs

   Transfer the dough to a bowl or mixer. Let it cool for about 10 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should fall in a thick ribbon from the spoon.
3. 3. Pipe and bake

   Preheat the oven to 220°C (425°F). Pipe small mounds (about 3-4 cm diameter) onto the lined baking tray, spacing well apart. Smooth any peaks with a wet finger. Bake for 10 minutes, then reduce heat to 165°C (325°F) and bake for another 20-25 minutes until golden and puffed. Avoid opening the oven during baking.
4. 4. Cool

   Remove from the oven and pierce each puff with a skewer to let steam escape. Cool completely on a wire rack.
5. 5. Make the homemade whipped cream

   Pour the chilled double cream into a large, cold mixing bowl. Add the icing sugar and vanilla extract. Whisk with an electric mixer until soft peaks form, the cream should be light, fluffy, and hold its shape but still be smooth. Be careful not to overwhisk or else you will get butter!
6. 6. Prepare chocolate ganache

   Heat the double cream gently until just boiling. Pour over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
7. 7. Assemble

   Slice each profiterole in half horizontally. Spoon or pipe a generous dollop of the homemade whipped cream into the base and replace the top. Drizzle generously with warm chocolate ganache just before serving!

Notes

• For the best profiteroles, drying the dough well on the stove before adding eggs is crucial as it ensures a light, hollow puff that won’t collapse.
• When piping, keep the sizes even so they bake consistently. Avoid opening the oven door during baking to prevent sudden temperature drops that can deflate the puffs.
• Using chilled cream straight from the fridge helps the whipped cream hold its shape longer.
• Assemble the profiteroles just before serving to keep the pastry crisp and the cream fresh.
• If you want to prepare ahead, bake the choux shells in advance and freeze them; reheat briefly in the oven before filling and serving.

About this recipe

The concept of small, filled buns dates back to the Renaissance period in the 16th century, when French pastry chefs drew inspiration from Italian desserts brought to France by Catherine de Medici’s entourage. However, it was during the 19th century that the modern profiterole, crafted with light and airy choux pastry, emerged as a refined French classic.

Choux pastry itself is a marvel of technique as it is made from a simple dough that puffs up in the oven to create hollow shells perfect for filling. The pastry’s versatility allowed chefs to innovate, using it for éclairs, gougères, Paris-Brest and of course, profiteroles, which are typically filled with whipped cream (my personal favourite), pastry cream, or ice cream.

The name “profiterole” originally meant a small profit or a bonus, hinting at how these treats were considered a special indulgence, often reserved for celebrations and festive occasions. Over time, the chocolate ganache topping became standard, adding richness to the delicate pastry and creamy filling.

Today, profiteroles symbolize the elegance and beauty of French pâtisserie culture. They are regularly featured in French restaurants and homes, especially during holidays and celebratory feasts such as Christmas and weddings. If you happen to marry a true French frog, as my husband did, you can celebrate it the French way with a classic French “Croquembouche” (which literately means “crunches in the mouth”)! This is a towering cone of profiteroles bound with caramel, which remains an iconic wedding centerpiece at French weddings.

The worldwide popularity of profiteroles speaks to their irresistible combination of textures and flavours, crisp exterior, soft inside, paired with creamy and rich toppings. They’re a delightful way to experience traditional French cooking at home, stand for both simplicity and sophistication in one mouthwatering bite!