Homemade Profiteroles
Homemade Profiteroles
Delicate and airy, homemade profiteroles are classic French choux pastries filled with creamy custard or whipped cream and topped with a luscious chocolate glaze. Perfect for elegant desserts, special occasions, or indulgent treats, these bite-sized pastries combine crisp shells with rich, smooth filling.
Ingredients
For the Choux Pastry:
-
1 cup water
-
1/2 cup unsalted butter (1 stick)
-
1/4 tsp salt
-
1 cup all-purpose flour
-
4 large eggs
For the Filling:
-
1 cup heavy cream
-
2 tbsp powdered sugar
-
1 tsp vanilla extract
or -
1 cup pastry cream (optional)
For the Chocolate Glaze:
-
4 oz (115 g) semi-sweet chocolate, chopped
-
1/2 cup heavy cream
Instructions
-
Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Make Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir until mixture forms a ball and pulls away from the sides. Remove from heat and let cool 5 minutes. -
Add Eggs:
Beat in eggs one at a time until dough is smooth and glossy. -
Pipe Profiteroles:
Transfer dough to a piping bag fitted with a round or star tip. Pipe small rounds (about 1.5–2 inches) onto the prepared baking sheet. -
Bake:
Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 20–25 minutes until puffed and golden. Cool completely on a wire rack. -
Prepare Filling:
-
Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
-
Pastry Cream (Optional): Prepare and cool according to your favorite recipe.
-
-
Fill Profiteroles:
Slice cooled profiteroles in half or poke a small hole in the bottom and pipe in the filling. -
Make Chocolate Glaze:
Heat heavy cream until simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. -
Glaze and Serve:
Dip the top of each filled profiterole into the chocolate glaze or drizzle over the top. Serve immediately or chill briefly before serving.
Equipment
-
Medium saucepan
-
Mixing bowls
-
Whisk
-
Electric mixer or hand whisk (for whipped cream)
-
Piping bag with tip
-
Baking sheet
-
Parchment paper
-
Cooling rack
-
Measuring cups and spoons
Timing
-
Prep Time: 25 minutes
-
Cook Time: 30–35 minutes
-
Cool & Fill Time: 15 minutes
-
Total Time: 1 hour 10 minutes
Serving Size
Makes 12–14 profiteroles (serves 6–7)
Homemade Profiteroles
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer or hand whisk (for whipped cream)
- Piping bag with tip
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter 1 stick
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- or
- 1 cup pastry cream optional
- For the Chocolate Glaze:
- 4 oz 115 g semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make Choux Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir until mixture forms a ball and pulls away from the sides. Remove from heat and let cool 5 minutes.
- Add Eggs:
- Beat in eggs one at a time until dough is smooth and glossy.
- Pipe Profiteroles:
- Transfer dough to a piping bag fitted with a round or star tip. Pipe small rounds (about 1.5–2 inches) onto the prepared baking sheet.
- Bake:
- Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 20–25 minutes until puffed and golden. Cool completely on a wire rack.
- Prepare Filling:
- Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Pastry Cream (Optional): Prepare and cool according to your favorite recipe.
- Fill Profiteroles:
- Slice cooled profiteroles in half or poke a small hole in the bottom and pipe in the filling.
- Make Chocolate Glaze:
- Heat heavy cream until simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth.
- Glaze and Serve:
- Dip the top of each filled profiterole into the chocolate glaze or drizzle over the top. Serve immediately or chill briefly before serving.
Frequently Asked Questions (FAQs)
Can I make profiteroles ahead of time?
Yes. Bake the choux pastry shells a day in advance and store unfilled. Fill them just before serving to keep the shells crisp.
Can I freeze profiteroles?
Yes. Freeze baked, cooled, and unfilled shells in an airtight container for up to 1 month. Thaw at room temperature before filling. Filled profiteroles are best eaten fresh and are not ideal for freezing.
Can I use different fillings?
Yes. Whipped cream, pastry cream, custard, or even ice cream all work beautifully.
Can I make them smaller or larger?
Yes. Pipe smaller rounds for bite-sized treats or larger rounds for a more substantial dessert. Adjust baking time accordingly.
Why do my profiteroles collapse?
This usually happens if the oven temperature is too low, the shells are underbaked, or the oven door is opened during baking.
Can I make chocolate or flavored shells?
Yes. Add cocoa powder to the choux pastry dough for chocolate shells or incorporate spices/zest for extra flavor.
Can I make them dairy-free?
Yes. Use plant-based butter, cream, and chocolate to accommodate a dairy-free version.
How do I keep the chocolate glaze smooth?
Heat the cream just until simmering, pour over chocolate, let sit 1–2 minutes, then stir gently until smooth. Avoid overheating chocolate.
Can I serve profiteroles at room temperature?
Yes. Fill and glaze them shortly before serving. Chilled filling may require slight warming of chocolate before glazing.
Can I make profiteroles for a party ahead of time?
Yes. Bake the shells ahead, prepare fillings, and assemble a few hours before serving. This ensures crisp pastry and fresh cream.
How To Store Homemade Profiteroles
Unfilled:
Store baked and cooled shells in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Filled:
Refrigerate filled profiteroles in an airtight container for up to 24 hours. The shells may soften slightly.
Serving Tips:
Assemble and glaze profiteroles just before serving. Dust with powdered sugar or drizzle additional chocolate for a polished presentation.
