Profiteroles Recipe – French Special
Profiteroles are a quintessential French dessert, renowned for their delicate choux pastry shells filled with airy whipped cream and crowned with a glossy chocolate sauce. These bite-sized treats offer a delightful contrast of textures—crisp on the outside, soft and creamy on the inside. Often referred to as cream puffs, profiteroles are a staple in French patisseries and are perfect for special occasions or as a sweet indulgence any time. Whether you’re a seasoned baker or a novice, this classic recipe brings a touch of French elegance to your dessert repertoire.
- 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:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.
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.
Remove from heat and let cool for 5 minutes.
Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Bake the Profiteroles:
Transfer dough into a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet.
Bake for 20–25 minutes or until golden brown and puffed.
Turn off the oven and leave the profiteroles inside for 5 minutes to dry out. Cool completely.
Prepare the Cream Filling:
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer to a piping bag and refrigerate until ready to use.
Fill the Profiteroles:
Once cooled, slice profiteroles in half or poke a small hole in the bottom.
Pipe whipped cream into each profiterole.
Make the Chocolate Sauce:
In a small saucepan, heat heavy cream until warm (not boiling).
Remove from heat and pour over chopped chocolate. Stir until smooth.
Add butter for extra gloss and stir to combine.
Serve:
Drizzle chocolate sauce over the profiteroles.
Serve immediately and enjoy!
Recipe Notes:
Pâte à Choux Tips: Ensure that the dough is smooth and glossy before piping. If the dough is too runny, add a bit more flour; if too stiff, incorporate an additional egg.
Whipped Cream Filling: For a richer flavor, consider adding a teaspoon of vanilla extract to the whipped cream.
Baking Tips: Preheat your oven to 350°F (175°C) and bake the choux pastry for 20–25 minutes, or until golden brown. Allow the shells to cool completely before filling to prevent the cream from melting.
Storage Instructions: Profiteroles are best enjoyed fresh. If storing, keep them in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven before serving to restore crispness.
Serving Suggestions: Drizzle with warm chocolate sauce just before serving to maintain the contrast between the hot sauce and cold filling.
