This classic profiterole recipe combines light and airy choux pastry with creamy pastry cream filling and a rich chocolate ganache glaze. The choux pastry is baked until golden and puffed, then filled with the luscious pastry cream and topped with the glossy ganache for a decadent dessert experience. These profiteroles are perfect for special occasions or as a delightful treat any time.
Profiteroles are delicate and elegant French pastries made from choux pastry. These bite-sized delights are typically filled with creamy pastry cream and drizzled with rich chocolate ganache. The light and airy texture of the choux pastry pairs perfectly with the creamy filling and decadent glaze, creating a dessert that is both indulgent and irresistible. Profiteroles are often served as a dessert or as part of a sweet buffet, showcasing their delicate beauty and delicious flavor.
Why is this the best recipe?
- Perfect Choux Pastry: The choux pastry in this recipe is made with a combination of water, milk, sugar, butter, and flour, resulting in a light, airy, and crisp pastry shell that is the perfect vessel for the creamy filling.
- Creamy Pastry Cream: The homemade pastry cream is rich and creamy, made with whole milk, sugar, egg yolks, and vanilla extract. It’s the perfect balance of sweetness and richness, adding a decadent layer to the profiteroles.
- Decadent Chocolate Ganache: The chocolate ganache is made with semisweet chocolate, heavy cream, and butter, creating a smooth and luscious glaze that pairs perfectly with the pastry cream and choux pastry.
- Simple yet Elegant Presentation: Pricking the profiteroles halfway through baking allows them to puff up beautifully while still being hollow inside, perfect for filling with the creamy pastry cream and topping with the chocolate ganache. This simple technique creates a stunning presentation that is sure to impress.
Ingredients and substitutes
- Water and Milk: These liquids are combined to create the base of the choux pastry. They help create steam during baking, which causes the pastry to puff up and become hollow inside. You can use all water instead of a combination of water and milk in the choux pastry, but it may result in a slightly less rich pastry.
- Sugar: Adds sweetness to both the choux pastry and the pastry cream.
- Butter: Adds richness and flavor to the choux pastry. It also contributes to the smooth texture of the pastry cream and chocolate ganache. Margarine can be used as a substitute for butter in both the choux pastry and the pastry cream, but it may affect the flavor and texture.
- Flour: Provides structure to the choux pastry and helps it hold its shape as it puffs up during baking.
- Eggs: Provide structure and help the choux pastry rise and become light and airy.
- Heavy Cream: For the chocolate ganache, you can use milk instead of heavy cream, but the ganache may be slightly less rich.
- Semisweet Chocolate: Used to make the chocolate ganache, adding richness and a smooth texture. Bittersweet chocolate can be used as a substitute for semisweet chocolate in the ganache, but it will result in a slightly different flavor.
Step-by-step: Best Profiteroles Recipe
Choux pastry
- Preheat the oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.
- Combine water, milk, sugar, salt, and butter in a saucepan. Bring to a boil over medium heat. Add the flour immediately and stir quickly until a smooth dough forms.
- Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs, one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Pipe or spoon the dough onto the prepared baking sheet in small mounds.
- Bake the cream puffs for 25 minutes or until golden brown. Remove the baking sheet from the oven and quickly prick the bottom of each puff with a toothpick to release steam. Return the baking sheet to the oven and bake for another 5-10 minutes or until the cream puffs are deep golden brown and crisp.
- Remove the cream puffs from the oven and let them cool completely on a wire rack.
Vanilla pastry cream
- Whisk together sugar, cornstarch, salt, and egg yolks in a saucepan until well combined. Add the milk and heavy cream while whisking to prevent lumps.
- Place the saucepan on the stove and cook over medium heat, whisking constantly until thickened and coats the back of a wooden spoon. Remove from heat and stir in butter and vanilla extract.
- Transfer the pastry cream to a bowl, cover it with plastic wrap (directly touching the surface to prevent skin from forming), and refrigerate until cold.
Chocolate ganache glaze
- In a microwave-safe bowl, melt the chocolate with heavy cream until smooth. Add the butter to the chocolate mixture and stir until smooth and glossy.
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 complete. When full, it will also feel heavy. - Glaze – Dip the top of each profiterole into the chocolate glaze. Alternatively, you can drizzle the chocolate over the profiteroles using a spoon.
Troubleshooting
- Flat Profiteroles: If your profiteroles don’t puff up and are flat, the choux pastry may not have been cooked long enough, or the oven temperature may have been too low. Ensure the oven is preheated and bake the profiteroles until they are golden brown and puffed up.
- Soggy Profiteroles: If the bottoms of your profiteroles are soggy, they may not have been pricked with a skewer immediately after baking to release steam. Make sure to prick them while they are still warm.
- Cracked Profiteroles: Cracking can occur if the choux pastry dough is too dry or if the oven temperature is too high. Make sure the dough is smooth and glossy before baking, and bake at the correct temperature.
- Overly Browned Profiteroles: If your profiteroles are browning too quickly, reduce the oven temperature slightly and/or cover them with foil halfway through baking to prevent them from over-browning.
- Filling Leaking Out: If the filling is leaking out of the profiteroles, it may be because they were not filled properly or the filling was too thin. Ensure the profiteroles are completely cooled before filling and use a thick filling that will hold its shape.
- Ganache Too Thick or Thin: If your ganache is too thick, you can add more hot cream to thin it out. If it’s too thin, you can add more chocolate to thicken it.
- Storing: Profiteroles are best served fresh, but if you need to store them, keep them in an airtight container at room temperature for up to a day. Fill them just before serving to maintain their crispness.
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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.
Can I make the choux pastry ahead of time?
Yes, you can make the choux pastry dough ahead of time and refrigerate it for up to 2 days. When ready to use, pipe the dough onto a baking sheet and bake as directed.
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.
Can I use a different filling for the profiteroles?
Yes, you can use different fillings such as whipped cream, ice cream, or flavored custards in place of the pastry cream for a variety of flavors.
How do I store leftover profiteroles?
Store leftover filled profiteroles in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for the best texture.
Can I use a different glaze for the profiteroles?
Yes, you can use a different glaze, such as caramel, fruit coulis, or a flavored icing, in place of the chocolate ganache for a different flavor profile.
Homemade Profiteroles with Vanilla Pastry cream
This classic profiterole recipe combines light and airy choux pastry with creamy pastry cream filling and a rich chocolate ganache glaze. The choux pastry is baked until golden and puffed, then filled with the luscious pastry cream and topped with the glossy ganache for a decadent dessert experience. These profiteroles are perfect for special occasions or as a delightful treat any time.
Video
Ingredients
Choux pastry dough
- ½ cup (120 ml) Water
- ½ cup (120 ml) Milk
- ¼ tsp Salt
- 2 tbsp Sugar
- ½ cup (113 g) Butter unsalted, room temperature
- 1 cup (240 ml) All-purpose flour
- 4 large Eggs large (you may need 3 1/2 to 4)
Pastry cream (Creme Pattissiere)
- 4 large Egg yolks
- ½ cup (100 g) Castor sugar
- ⅓ cup (40 g) Cornstarch
- ½ cup (120 ml) Whipping cream 32% plus
- 1 cup (240 ml) Milk
- 2 tbsp Butter unsalted, room temperature
- 1 tsp Vanilla bean paste
Chocolate glaze
- 4 oz (100 g) Chocolate semi-sweet or dark
- 2 tbsp Butter unsalted, room temperature,
- ½ cup (120 ml) Whipping cream 32% plus
Method
Choux pastry
- Preheat the oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.
- Combine water, milk, sugar, salt, and butter in a saucepan. Bring to a boil over medium heat. Add the flour immediately and stir quickly until a smooth dough forms.½ cup Water, ½ cup Milk, ¼ tsp Salt, 2 tbsp Sugar, ½ cup Butter, 1 cup All-purpose flour
- Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.4 large Eggs
- Pipe or spoon the dough onto the prepared baking sheet in small mounds. Dab the tips with a damp finger.
- Bake the cream puffs for 25 minutes or until golden brown. Remove the baking sheet from the oven and quickly prick the bottom of each puff with a toothpick to release steam. Return the baking sheet to the oven and bake for another 5-10 minutes or until the cream puffs are deep golden brown and crisp.
- Remove the cream puffs from the oven and let them cool completely on a wire rack.
Vanilla pastry cream
- Whisk together sugar, cornstarch, salt, and egg yolks in a saucepan until well combined. Add the milk and heavy cream while whisking to prevent lumps.4 large Egg yolks, ½ cup Castor sugar, ⅓ cup Cornstarch, ½ cup Whipping cream, 1 cup Milk
- Place the saucepan on the stove and cook over medium heat, whisking constantly until thickened and coats the back of a wooden spoon. Remove from heat and stir in butter and vanilla extract.1 tsp Vanilla bean paste
- Transfer the pastry cream to a bowl, cover it with plastic wrap (directly touching the surface to prevent skin from forming), and refrigerate until cold.
Chocolate ganache glaze
- In a microwave-safe bowl, melt the chocolate with heavy cream until smooth. Add the butter to the chocolate mixture and stir until smooth and glossy.4 oz Chocolate, ½ cup Whipping cream, 2 tbsp Butter
Assemble
- Fill each profiterole from the bottom with the pastry cream using the hole created previously.
- Glaze – 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.
Notes
- Consistent Size: Pipe or scoop the choux pastry dough into evenly sized mounds to ensure they bake uniformly.
- Even Baking: Rotate the baking sheet halfway through baking to ensure even browning of the profiteroles.
- Pricking Holes: Use a skewer to prick a small hole in the bottom of each profiterole immediately after baking to release steam and prevent them from becoming soggy.
- Proper Filling: Fill the profiteroles with pastry cream or other fillings using a piping bag fitted with a small tip to ensure even distribution and avoid overfilling.
- Storage: Store unfilled profiteroles in an airtight container at room temperature for up to a day. Fill them just before serving to maintain their crispness.
- Ganache Glazing: When making the ganache, ensure the cream is hot enough to melt the chocolate completely for a smooth glaze. If the ganache is too thick, add a little more hot cream and whisk until smooth.
- Creative Presentation: Experiment with different toppings, fillings, and serving styles to create visually appealing and delicious profiterole desserts.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Pastry Day 19 done
Day 19 Pastry Done!
Pastry Day 19 DONE
Pastry Day 19 Done
Pastry Day 19 DONE”
Pastry Day 19 Done
Pastry Day 19 DONE
Pastry Day 19 done
Pastry day 19 done
“Pastry Day 19 DONE”