These classic French dessert profiteroles are made with choux pastry that is light as air. And, they are filled with vanilla pastry cream and finished with a chocolate glaze.
If you've never made choux pastry before you must add it to your list of must-try recipes. The possibilities with this dough are endless, from cream puffs to eclairs and of course profiteroles. Trust me, homemade profiteroles are so much better than store-bought because they are fresh and crispier.
The basic is a standard choux pastry dough. But, the process is where all the magic takes place. While there are many who never get this right, I can tell you that with my fool-proof recipe and video you are going to master this in no time at all.
Table of Content
What are profiteroles made of?
There are three components to making these profiteroles:
- The balls - Choux pastry dough itself does not take time to make, but the fillings you choose may need a little time.
- Filling - Profiteroles can be filled with almost anything, from simple whipped cream, ice cream, or mousses. Today, we use classic pastry cream.
- The glaze - This classic chocolate glaze takes 5 mins to make and is made with chocolate, cream, and butter. And yet, you can simply dust them with powdered sugar.
Why make this recipe?
- Everyone assumes these are so difficult to make but in truth these are easy and a great way to impress family and friends
- The choux pastry dough has so many possibilites from simple cream puffs to profiteroles and eclairs. It is a great pastry to master.
- All the components of this recipe can be made ahead of time so it is the perfect dessert to take with you at a gathering or entertain
- Choux pastry dough balls can be made up to 2 days head or frozen for 3 months in the freezer.
- Creme patissiere or pastry cream will keep in the fridge for 2 to 3 days as well
- The chocolate glaze or ganache can be made up to 3 days ahead as well.
Ingredients and substitutes
- Milk - I like to make my choux pastry with half milk and half water. But, you can certainly make it with all water.
- Sugar - Since I am making profiteroles, I used vanilla sugar.
- Butter - I prefer to always use unsalted butter for my baking. But, you can also use salted butter. Make sure to omit salt in the recipe.
- Flour - Simple all-purpose flour is all you need for choux pastry. Make sure to measure it correctly or your pastries won't rise.
- Pastry cream - I have given you a quick and easy method to make the pastry cream.
- Chocolate glaze - I prefer a semi-sweet 60% chocolate, but any chocolate works. If you don't want a chocolate flavor, you can skip the glaze and dust these with powdered sugar instead.
Step by step instructions
Pastry cream (Creme Pattissiere)
- In a heavy-bottom 3 qt small saucepan, combine the egg yolks and sugar followed by the cornstarch, salt, and vanilla extract. Then, add the cream and milk.
Pro tip - use a whisk to ensure there are no lumps. - Place it on medium heat and stir continuously until thick and creamy.
Pro tip - it is important that the pastry cream is thick and coats the back of a spoon - Strain the pastry cream in a bowl through a sieve. Cover with plastic wrap and let cool completely to room temperature. Then, place it in the fridge to chill for a couple of hours. (4 hours or overnight)
Pro tip - making sure the plastic touches the top surface of the cream to prevent skin from forming. - When cooled, use a whisk to smoothen the pastry cream. Transfer the pastry cream to a piping bag with a round or a Bismark piping tip.
Choux pastry
- Preheat oven at 375°F / 190°C/ Gas Mark 5
- Wet ingredients - In a larger heavy-bottom 5 qt saucepan, over medium heat, add water, milk, salt, sugar, and butter. Bring to a boil then turn the heat to low.
Pro tip - keep the heat to medium-low so all the liquid does not evaporate which could lead to excess dry flour. - Dry ingredients - Add the flour all at once and stir vigorously for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan
Pro tip - the dough will be baked again so it does not need to be cooked. Avoid overcooking it. - Cool dough - Remove from heat and transfer the dough to a stand mixer with the paddle attachment. Let the mixture cool for 5 minutes or to room temperature.
Pro tip - The dough needs to be cooled to at least barely warm otherwise it will cook the eggs. - Egg mixture - Start the mixer on medium speed and add the eggs gradually. Stopping in between to ensure everything is well combined.
Pro tip - You may or may not need all the eggs. What you are looking for is a dropping consistency batter as shown in the video.
Bake
- Pipe the choux pastry - Once you've reached the desired consistency transfer the mixture to a piping bag with a large round tip. Pipe large dots about 1 ½ inch wide and 1-inch tall
Pro tip - Line two baking sheets with parchment paper and brush with water. This creates steam and helps the pastry to rise. - Flatten the tops - Dip your finger in water and press down the piped points so they don't burn (see video).
- Egg wash - Combine the egg with water to make an egg wash. Brush each surface of each profiterole with egg wash.
- Bake the choux pastry - Bake in the oven for 20 to 25 minutes or until lightly golden.
- Prick the pastry - Remove them out from the oven and prick each one on the bottom with a skewer. Place them back in the oven for 5 minutes
Pro tip - Pricking the pastry will help them release steam and baking for the final 5 minutes will help dry them inside. - Cool the pastry - Remove from the oven and transfer them to a wire rack to cool completely.
Pro tip - these can be placed in an airtight container for 3 days and frozen for up to 3 months before filling.
Chocolate glaze/ chocolate ganache
- Combine chocolate, cream, and butter in a microwave bowl. Melt until all the chocolate has melted. Let cool until the chocolate ganache reaches a pouring consistency. Set aside.
Pro tip - You can also melt the chocolate in a double boiler. And, you can also serve the profiteroles with a warm chocolate sauce/glaze.
Assemble
- Fill each profiterole from the bottom with the pastry cream using the hole created previously.
Pro tip - Push the piping tip into the hole on the bottom of the profiterole. Squeeze and press the bag until it feels full. They will also feel heavy when full. - Next, dip the top of each profiterole into the chocolate glaze as shown in the video.
Alternatively, you can drizzle the chocolate over the profiteroles using a spoon. - Enjoy!
More recipes using choux pastry
Frequently asked questions
How long will these profiteroles keep?
Profiteroles are best served as soon as they are assembled because the moisture in the filling gets soaked into the pastry. Having said that, any leftovers can be kept in the fridge for two to 3 days.
Do I need to refrigerate profiteroles?
Yes, if you fill them with a perishable filling such as pastry cream, whipped cream, or ice cream. All of these contain dairy and eggs, which need to be kept chilled at all times.
Is profiteroles the same as eclairs?
Similar. Both are made with choux pastry dough. Profiteroles are little bulbs like these while eclairs are long tubular in shape. Eclairs are best filled with pastry cream, but these can be filled with pastry cream, whipped cream, or ice cream.
Can I freeze these profiteroles?
It is best to freeze the choux pastry shells without filling them. Otherwise, the condensation makes them soggy. Place them in a freezer-safe bag. Thaw them on a wire rack for a few minutes. Then, bake them for 10 minutes at 150 C/ 300 F to help make them crisp again.
Troubleshooting
- My choux pastries are flat? This can happen due to three reasons.
- If the choux pastry dough was runny or softer than the desired consistency it will cause the dough to spread when baking, resulting in a flat baked pastry.
- You opened the oven door during baking letting the steam escape. This causes the profiteroles to sink. As a rule, never open the oven for the first 25 minutes or until they are golden brown.
- Removing the pastry too early from the oven is another reason why it can collapse. If you use the right oven temperature and wait until it's golden brown you can avoid this.
- My choux pastries are soggy?
- Again, if you take it out too early or do not prick the base the steam will cool in the pastry causing them to be soggy.
- My dough is too runny?
- This usually means you have added too many eggs. Do not add flour as it will not bake a hollow in the center. Instead, make another batch of choux pastry without the eggs. Then combine the two. You will have more pastries, but at least they won't be flat. And you can freeze the extra (see freezing instructions above).
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Printable Recipe
Homemade Profiteroles with Vanilla Pastry cream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 172kcal
Adjust Servings Here: 18 servings
Description
These classic French dessert profiteroles are made with choux pastry that is light as air. And, they are filled with vanilla pastry cream and finished with a chocolate glaze.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Choux pastry dough
- ½ cup (120 ml) Water
- ½ cup (120 ml) Milk
- ¼ teaspoon Salt
- 2 tablespoon Sugar
- ½ cup (113 g) Butter (unsalted, room temperature)
- 1 cup (1 cups) All-purpose flour
- 4 Eggs (large (you may need 3 ½ to 4) )
Pastry cream (Creme Pattissiere)
- 4 Egg yolks
- ½ cup (100 g) Castor sugar
- 6 tablespoon Cornstarch
- ¾ cup (180 ml) Whipping cream (32% plus)
- 1 cup (240 ml) Milk
- 1 teaspoon Vanilla bean paste
Chocolate glaze
- 4 oz (100 g) Chocolate (semi-sweet or dark)
- 2 tablespoon Butter (unsalted, room temperature,)
- ¼ cup (60 ml) Whipping cream (32% plus )
Egg wash
- 1 Egg
- 2 tablespoon Water
Instructions
Pastry cream (Creme Pattissiere)
- In a heavy-bottom 3 qt small saucepan, combine the egg yolks and sugar followed by the cornstarch, salt, and vanilla extract. Then, add the cream and milk.Pro tip - use a whisk to ensure there are no lumps.
- Place it on medium heat and stir continuously until thick and creamy. Pro tip - it is important that the pastry cream is thick and coats the back of a spoon
- Strain the pastry cream in a bowl through a sieve. Cover with plastic wrap and let cool completely to room temperature. Then, place it in the fridge to chill for a few hours (4 hours or overnight) Pro tip - making sure the plastic touches the top surface of the cream to prevent skin from forming.
- When cooled, use a whisk to smoothen the pastry cream. Transfer the pastry cream to a piping bag with a round or a Bismark piping tip.
Choux pastry dough
- Preheat the oven at 375°F / 190°C/ Gas Mark 5
- Wet ingredients - In a large heavy-bottom 5 qt saucepan, over medium heat, add water, milk, salt, sugar, and butter. Bring to a boil then turn the heat to low.Pro tip - keep the heat to medium-low so all the liquid does not evaporate which could lead to excess dry flour.
- Dry ingredients - Add the flour all at once and stir vigorously for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan Pro tip - the dough will be baked again so it does not need to be cooked. Avoid overcooking it.
- Cool dough - Remove from heat and transfer the dough to a stand mixer with the paddle attachment. Let the mixture cool for 5 minutes to room temperature.Pro tip - The dough needs to be cooled to at least barely warm otherwise it will cook the eggs.
- Egg mixture - Start the mixer on medium speed and add the eggs gradually. Stopping in between to ensure everything is well combined.Pro tip - You may or may not need all the eggs. What you are looking for is a dropping consistency batter as shown in the video.
- Pipe the choux pastry - Once you've reached the desired consistency transfer the mixture to a piping bag with a large round tip. Pipe large dots about 1 ½ inch wide and 1-inch tall Pro tip - Line two baking sheets with parchment paper and brush with water. This creates steam and helps the pastry to rise.
- Flatten the tops - Dip your finger in water and press down the piped points so they don't burn (see video).
- Egg wash - Combine the egg with water to make an egg wash. Brush each surface of each profiterole with egg wash.
- Bake the choux pastry - Bake in the oven for 20 to 25 minutes or until lightly golden.
- Prick the pastry - Remove them out from the oven and prick each one on the bottom with a skewer. Place them back in the oven for 5 minutes Pro tip - Pricking the pastry will help them release steam and baking for the final 5 minutes will help dry them inside.
- Cool the pastry - Remove from the oven and transfer them to a wire rack to cool completely.Pro tip - these can be placed in an airtight container for 3 days and frozen for up to 3 months before filling.
Chocolate glaze/ chocolate ganache
- Combine chocolate, cream, and butter in a microwave bowl. Melt until all the chocolate has melted. Let cool until the chocolate ganache reaches a pouring consistency. Set aside. Pro tip - You can also melt the chocolate in a double boiler. Alternatively, you can also serve these profiteroles with a warm chocolate sauce
Assemble
- Fill each profiterole from the bottom with the pastry cream using the hole created previously. Pro tip - Push the piping tip into the hole on the bottom of the profiterole. Squeeze and press the bag until it feels full. They will also feel heavy when full.
- Next, dip the top of each profiterole into the chocolate glaze as shown in the video. Alternatively, you can drizzle the chocolate over the profiteroles using a spoon.
- Enjoy!
Recipe Notes & Tips
- Measure the ingredients correctly as it is critical to this recipe. If possible use weight measurement for the flour or use the spoon and level method. Often too much flour can be a cause of failed choux pastry.
- Cook the dough on low heat - high heat will evaporate all the liquid very quickly leaving behind dry flour.
- You want to cook the dough until it leaves the sides of the pan this means the flour has cooked. Another sign is that there will be a thin skin formed at the bottom of the pan.
- Let the choux pastry dough cool for a few minutes before you add the beaten eggs.
- Don't be tempted to add all the eggs into the dough. You want to pay attention to consistency as shown in the video. It should drop slowly from the spoon when lifted up.
- Do not forget to brush the baking tray and parchment paper with water. The water helps keep the parchment from moving but most importantly creates steam in the oven that helps these pastries rise beautifully. If you forget to brush with water you can also spray some water over the baking tray after they are piped.
- The piped choux balls do not need to be baked immediately. I like to do two trays at a time. If you live in a hot and humid climate you can even keep the unbaked piping choux pastry trays in the fridge.
- If you don't have a piping bag and tip you can use two teaspoons and drop little dough balls on the baking tray. Then shape them with wet fingers.
- NEVER open the oven dough for at least the first 25 minutes of baking or until they are golden.
- Let them release steam. At the last five minutes of baking take them out and prick them at the bottom with a skewer this prevents them from getting soggy or collapsing.
- The chocolate glaze or ganache needs to be thick so it coats evenly. Chocolate thickens as it cools so just give it time to reach the right consistency.
- Make-ahead choux pastry - the choux pastry balls can be made ahead of time. To make them crisp again I like to place them in the preheated oven 375F/190C/Gas Mark 5 for just 3 to 5 minutes.
- Filling for choux pastry - today we are using vanilla pastry cream or creme patisserie but you can also use whipped cream, stabilized whipped cream, cream cheese filling, tiramisu,
- Filled leftover profiteroles will keep in the fridge for up to a day or two. The filling will make them slightly softer but still delicious.
Nutrition Information
Calories: 172- kcalCarbohydrates: 14- gProtein: 2- gFat: 12- gSaturated Fat: 7- gCholesterol: 67- mgSodium: 83- mgPotassium: 57- mgFiber: 1- gSugar: 7- gVitamin A: 374- IUVitamin C: 1- mgCalcium: 32- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Pastry day 19 done!
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Pastry Day 19 DONE
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Pastry day 19 done
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PASTRY DAY 19 DONE
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Pantry day 19 done