Best Profiterole Recipe – Treat Indulgently

Picture this: a sun-drenched afternoon, the laughter of family and friends ringing through the air, and a dessert that brings everyone together. That’s exactly what a batch of profiteroles does. Pair these delightful cream-filled or custard-filled pastries with a good cup of coffee or tea, and you’ve got yourself a match made in dessert heaven.

 There’s just something about these little puffs of joy that turns any ordinary gathering into a festive celebration. Trust me; they’re a crowd-pleaser that will leave everyone asking for more.

So, what exactly are profiteroles? These bite-sized pastries consist of light and airy choux pastry. Once baked, they can be filled with cream or custard and drizzled with a rich chocolate sauce. They are the quintessential French dessert, known for their delicate consistency and versatility. 

Kids love them, adults adore them, and the best part? They can be easily made at home.

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What is the Best Profiterole Recipe?

The best profiterole recipe is about achieving that perfect balance of crispy outer shell and creamy filling. It’s a dance of flavors and textures: the exterior is light and golden-brown, while the inside offers a luxurious filling that melts in your mouth. This recipe will guide you through making classic profiteroles that impress both the palate and the eye, and the good news is, with a few simple tweaks, you can customize them to fit your tastes and dietary needs.

The Ingredients

Here’s what you’ll need to whip up these heavenly bites:

For Choux Pastry:

– Unsalted butter: 100g (7 tbsp)

– Water: 1 cup

– Plain/all-purpose flour: 1 cup

– Large eggs: 4 (around 55 – 60g or 2 oz each, bring them to room temperature)

– Pinch of salt

– Granulated sugar: 2 tbsp (a little sweetness goes a long way)

Filling Options (Choose Your Favorite):

– Vanilla custard (Creme Patissiere) (See below)

– Ice Cream (for a deliciously cold touch)

– Whipped Cream (light and airy filling)

For Vanilla Custard:

– Egg yolks: 4 (what to do with leftover whites? Keep reading!)

– Granulated sugar: 1/4 cup (superfine works best)

– Cornstarch: 3 1/2 tbsp

– Full-fat milk: 2 1/3 cups (the creamier, the better!)

– Extra sugar: 1/4 cup (for that touch of sweetness)

– Vanilla bean paste: 1 tsp (or extract if you prefer)

For Chocolate Sauce:

– Dark chocolate: 250g (8 oz, or semi-sweet if preferred)

– Heavy cream: 1 cup

– Butter: 1 tbsp (adds richness)

Ingredients From : recipetineats.com

How to Make the Best Profiterole Recipe?

Let’s roll up our sleeves and get baking! Making profiteroles is both an art and a science. Each step is essential for creating those perfectly puffy pastry balls. I’ll walk you through it step-by-step.

Step-by-step Directions

Step 1: Simmer Butter & Water

In a medium-sized saucepan, combine the butter and water over medium heat. As the butter begins to melt and incorporate with the water, keep an eye on it. When the mixture comes to a rapid simmer, you’re ready for the next step. Just listening to that bubbling sound gets me excited!

Step 2: Add Flour and Salt

Now it’s time to incorporate the flour and a pinch of salt. Toss it all into the simmering liquid and grab a wooden spoon. Stir vigorously. You want the mixture to come together into a ball and pull away from the sides of the saucepan. This should take about a minute. If you’ve never made choux pastry before, it’s magical to watch!

Step 3: Cool the Mixture

Once you’ve formed that dough ball, remove your saucepan from the heat. Let the mixture cool for about 10 minutes. Cooling is crucial since it prepares the dough for the eggs, preventing them from scrambling.

Step 4: Preheat the Oven

While your mixture is cooling, turn on your oven and preheat it to 220°C (420°F) for a standard oven, or 200°C (fan oven). A hot oven is key to puffing up those little bites.

Step 5: Prepare Your Baking Trays

Take 2 large or 3 standard baking sheets and lightly grease them with butter. This will help the parchment paper stick. Go ahead and line each sheet with parchment paper. Don’t skip this step; it makes for effortless cleanup later!

Step 6: Add Eggs into the Dough

Transfer the cooled dough to a bowl. One egg at a time, crack them into the mixture, beating until fully incorporated before adding the next. The dough will slowly transform into a thick, glossy paste. It’ll take a little muscle, but it’s worth it! Don’t rush this part; you want every egg well blended before moving to the next.

Step 7: Prepare the Piping Bag

Once your dough is ready, (and arm workouts have been completed!), transfer it to a piping bag fitted with a round tip, around 13 to 15mm (1/2 to 3/5 inches).

Step 8: Pipe the Dough

Now for the fun part: piping! On your prepared sheets, pipe tiny blobs of dough, each about 2 teaspoons’ worth, leaving around 5cm (2 inches) of space between each. A good batch will yield about 40 to 50 little rounds.

Step 9: Shape the Tops

This is where we get all fancy. Wet your finger with a little water and gently pat down any peaks on the dough blobs. You’re looking to create rounded tops—a visual treat when they’re done!

Step 10: Bake the Profiteroles

Pop your trays into the oven to bake for 15 minutes. Midway, switch the trays position so they both bake evenly. After 15 minutes, they should be puffed and golden. If they seem soft when you pierce them, leave them in for a few additional minutes.

Step 11: Pierce & Dry

Once golden and crispy, take the profiteroles out and use a sharp knife to pierce the sides. This allows steam to escape and prevents them from getting soggy. Return them to the oven for just 5 to 7 more minutes for an extra crispy finish.

Step 12: Cool Before Filling

Transfer your beautiful creations to a wire rack to cool fully. Do not rush; filling them while they are warm can lead to a gooey mess!

Step 13: Prepare the Custard

For the vanilla custard, whisk together the egg yolks and sugar in a bowl. Add the cornstarch for thickness. In another saucepan, heat the milk, extra sugar, and vanilla until just before boiling. Gradually whisk in a little hot milk into the egg mixture, then slowly blend in the remaining milk. Pour back into the saucepan and whisk over medium-low heat until the mixture thickens. Transfer to a bowl, press cling film on the surface to prevent a skin from forming, and refrigerate for several hours.

Step 14: Fill the Profiteroles

Once your custard has set, transfer it to the piping bag (or fill them with whipped cream or ice cream), and pipe it into your cooled profiteroles through the pierced hole or by creating a new one.

Step 15: Make the Chocolate Sauce

To create the magical chocolate sauce, place the cream and dark chocolate in a heatproof bowl. Microwave this mixture for 30 seconds at a time, stirring in between, until it’s hot and fully combined. Let cool slightly before using it for drizzling over those puffs of deliciousness.

Notes

– Egg Temperature: Always use room-temperature eggs for better incorporation into the dough.

– Don’t Open the Oven: Resist the urge to peek at your profiteroles while they are baking. Opening the door can lead to collapsing!

– Pairs Well: Profiteroles can be filled with savory fillings if you’re adventurous—think cheese blends!

– Extra Crunch: For something special, sprinkle a little coarse sea salt on top before serving.

– Adapt the Fillings: Feel free to play around with the fillings! There are no hard and fast rules.

Storage Tips

To store your profiteroles, place them in an airtight container in the fridge. They are best enjoyed fresh but can last for up to 2-3 days in the fridge. If you’ve filled them ahead of time, the pastry may become a bit soft, but they still remain delightful.

Nutrition Information

– Calories: 180 calories per profiterole

– Carbohydrates: 15g

– Fat: 10g

– Protein: 3g

Serving Suggestions

1. Coffee Pairing: Serve with a hot espresso for that classic Italian coffee-dessert combo.

2. Fruit Garnish: Top with fresh berries for a pop of color and tanginess.

3. Ice Cream Sandwiches: Take two profiteroles and make an ice cream sandwich for a decadent twist.

4. Drizzle with Caramel: A drizzle of caramel sauce adds an extra layer of sweetness.

5. Platter Presentation: Arrange them on a platter and dust with powdered sugar before serving—gorgeous!

What Other Substitutes Can I Use in the Best Profiterole Recipe?

1. Egg Alternatives: Use aquafaba (chickpea water) for a vegan version—about 3 tablespoons equals one egg.

2. Milk Variations: Almond milk or oat milk can substitute for dairy in the custard, though the texture may slightly differ.

3. Gluten-free Option: Substitute the all-purpose flour with a gluten-free blend; just ensure it has xanthan gum.

4. Flavor Variants: Try adding coffee or orange zest to the custard for a unique twist.

5. Dairy-free Chocolate: Use a dairy-free dark chocolate for the sauce if you want to keep it dairy-free.

Conclusion

And there you have it! The best profiterole recipe that encapsulates elegance and delightful flavors in every single bite. There’s nothing quite like the satisfaction of pulling those golden puffs from the oven and filling them with luscious custard or ice cream. 

It’s a treat that never goes out of style, making it a must-have for any dessert lover’s repertoire. So gather your ingredients, roll up your sleeves, and whip up a batch that will have everyone reaching for seconds—or even thirds! Happy baking!

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Print Recipe

Best Profiterole Recipe – Treat Indulgently

Author: Rachel Ortiz Cuisine: France Courses: Dessert

Difficulty: Intermediate Prep Time 25 mins Cook Time 30 mins Total Time 55 mins

Servings: 12 Calories: 180

Best Season: Suitable throughout the year

Description

So, what exactly are profiteroles? These bite-sized pastries consist of light and airy choux pastry. Once baked, they can be filled with cream or custard and drizzled with a rich chocolate sauce. They are the quintessential French dessert, known for their delicate consistency and versatility.

Ingredients

Servings

• Here’s what you’ll need to whip up these heavenly bites:

For Choux Pastry:

• 100 Unsalted - butter: g (7 tbsp)
• 1 Water: - cup
• 1 Plain/all-purpose - flour: cup
• 4 Large - eggs: (around 55 – 60g or 2 oz each, bring them to room temperature)

- Pinch of salt

• 2 Granulated - sugar: tbsp (a little sweetness goes a long way)
• Filling Options (Choose Your Favorite)
• - Vanilla custard (Creme Patissiere)
• - Ice Cream (for a deliciously cold touch)
• - Whipped Cream (light and airy filling)

For Vanilla Custard:

• 4 Egg - yolks: (what to do with leftover whites? Keep reading!)
• ¹⁄₄ Granulated - sugar: cup (superfine works best)
• 3 ¹⁄₂ Cornstarch: - tbsp
• 2 ¹⁄₃ Full-fat - milk: cups (the creamier, the better!)
• ¹⁄₄ Extra - sugar: cup (for that touch of sweetness)
• 1 Vanilla - bean paste: tsp (or extract if you prefer)

For Chocolate Sauce:

• 250 Dark - chocolate: g (8 oz, or semi-sweet if preferred)
• 1 Heavy - cream: cup
• 1 Butter: - tbsp (adds richness)

Instructions

Step 1: Simmer Butter & Water

1. In a medium-sized saucepan, combine the butter and water over medium heat. As the butter begins to melt and incorporate with the water, keep an eye on it. When the mixture comes to a rapid simmer, you’re ready for the next step. Just listening to that bubbling sound gets me excited!

Step 2: Add Flour and Salt

1. Now it’s time to incorporate the flour and a pinch of salt. Toss it all into the simmering liquid and grab a wooden spoon. Stir vigorously. You want the mixture to come together into a ball and pull away from the sides of the saucepan. This should take about a minute. If you've never made choux pastry before, it’s magical to watch!

Step 3: Cool the Mixture

1. Once you've formed that dough ball, remove your saucepan from the heat. Let the mixture cool for about 10 minutes. Cooling is crucial since it prepares the dough for the eggs, preventing them from scrambling.

Step 4: Preheat the Oven

1. While your mixture is cooling, turn on your oven and preheat it to 220°C (420°F) for a standard oven, or 200°C (fan oven). A hot oven is key to puffing up those little bites.

Step 5: Prepare Your Baking Trays

1. Take 2 large or 3 standard baking sheets and lightly grease them with butter. This will help the parchment paper stick. Go ahead and line each sheet with parchment paper. Don’t skip this step; it makes for effortless cleanup later!

Step 6: Add Eggs into the Dough

1. Transfer the cooled dough to a bowl. One egg at a time, crack them into the mixture, beating until fully incorporated before adding the next. The dough will slowly transform into a thick, glossy paste. It’ll take a little muscle, but it’s worth it! Don't rush this part; you want every egg well blended before moving to the next.

Step 7: Prepare the Piping Bag

1. Once your dough is ready, (and arm workouts have been completed!), transfer it to a piping bag fitted with a round tip, around 13 to 15mm (1/2 to 3/5 inches).

Step 8: Pipe the Dough

1. Now for the fun part: piping! On your prepared sheets, pipe tiny blobs of dough, each about 2 teaspoons’ worth, leaving around 5cm (2 inches) of space between each. A good batch will yield about 40 to 50 little rounds.

Step 9: Shape the Tops

1. This is where we get all fancy. Wet your finger with a little water and gently pat down any peaks on the dough blobs. You’re looking to create rounded tops—a visual treat when they’re done!

Step 10: Bake the Profiteroles

1. Pop your trays into the oven to bake for 15 minutes. Midway, switch the trays position so they both bake evenly. After 15 minutes, they should be puffed and golden. If they seem soft when you pierce them, leave them in for a few additional minutes.

Step 11: Pierce & Dry

1. Once golden and crispy, take the profiteroles out and use a sharp knife to pierce the sides. This allows steam to escape and prevents them from getting soggy. Return them to the oven for just 5 to 7 more minutes for an extra crispy finish.

Step 12: Cool Before Filling

1. Transfer your beautiful creations to a wire rack to cool fully. Do not rush; filling them while they are warm can lead to a gooey mess!
2. Step 13: Prepare the Custard
3. For the vanilla custard, whisk together the egg yolks and sugar in a bowl. Add the cornstarch for thickness. In another saucepan, heat the milk, extra sugar, and vanilla until just before boiling. Gradually whisk in a little hot milk into the egg mixture, then slowly blend in the remaining milk. Pour back into the saucepan and whisk over medium-low heat until the mixture thickens. Transfer to a bowl, press cling film on the surface to prevent a skin from forming, and refrigerate for several hours.
4. Step 14: Fill the Profiteroles
5. Once your custard has set, transfer it to the piping bag (or fill them with whipped cream or ice cream), and pipe it into your cooled profiteroles through the pierced hole or by creating a new one.
6. Step 15: Make the Chocolate Sauce
7. To create the magical chocolate sauce, place the cream and dark chocolate in a heatproof bowl. Microwave this mixture for 30 seconds at a time, stirring in between, until it’s hot and fully combined. Let cool slightly before using it for drizzling over those puffs of deliciousness.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Saturated Fat 3g15%

Cholesterol 42mg15%

Sodium 29mg2%

Potassium 60mg2%

Total Carbohydrate 8g3%

Sugars 4g

Protein 1g2%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

- Egg Temperature: Always use room-temperature eggs for better incorporation into the dough.

- Don’t Open the Oven: Resist the urge to peek at your profiteroles while they are baking. Opening the door can lead to collapsing!

- Pairs Well: Profiteroles can be filled with savory fillings if you're adventurous—think cheese blends!

- Extra Crunch: For something special, sprinkle a little coarse sea salt on top before serving.

- Adapt the Fillings: Feel free to play around with the fillings! There are no hard and fast rules.

Keywords: Best Profiterole Recipe