Profiteroles Recipe – French Special

Profiteroles are delicate French pastries made from choux pastry and filled with light, airy cream or ice cream, then drizzled with a luscious chocolate sauce. These bite-sized treats are crisp on the outside, soft on the inside, and make for an elegant dessert that’s perfect for special occasions. Whether served as a show-stopping centerpiece or a delightful snack, profiteroles are a timeless favorite. Let’s get baking!

  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min

For the Choux Pastry:

  • ½ cup (120ml) water
  • ½ cup (120ml) milk
  • ½ cup (113g) unsalted butter
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs

For the Cream Filling:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Sauce:

  • ½ cup (120g) dark chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter

Prepare the Choux Pastry:

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.

3

Reduce heat to low and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

4

Remove from heat and let cool for 5 minutes.

5

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Bake the Profiteroles:

6

Transfer dough into a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet.

7

Bake for 20–25 minutes or until golden brown and puffed.

8

Turn off the oven and leave the profiteroles inside for 5 minutes to dry out. Cool completely.

Prepare the Cream Filling:

9

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

10

Transfer to a piping bag and refrigerate until ready to use.

Fill the Profiteroles:

11

Once cooled, slice profiteroles in half or poke a small hole in the bottom.

12

Pipe whipped cream into each profiterole.

Make the Chocolate Sauce:

13

In a small saucepan, heat heavy cream until warm (not boiling).

14

Remove from heat and pour over chopped chocolate. Stir until smooth.

15

Add butter for extra gloss and stir to combine.

Serve:

16

Drizzle chocolate sauce over the profiteroles.

17

Serve immediately and enjoy!

Recipe Notes:

Crispier Shell : For extra crispy profiteroles, bake them for 5 more minutes at a lower temperature (325°F/160°C).

Filling Variations : Use pastry cream, custard, or even ice cream instead of whipped cream.

Chocolate Sauce Alternative : Swap dark chocolate for milk or white chocolate for a different flavor.

Make-Ahead : Store unfilled profiteroles in an airtight container for up to 2 days. Fill just before serving for the best texture.