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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.
Print Recipe
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour 10 minutes

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.
Servings: 14 profiteroles