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Irresistible Profiteroles Recipe – Perfectly Crisp, Creamy & Decadent!
This classic French profiteroles recipe features light and airy choux pastry, filled with stabilized whipped cream, and topped with a rich, glossy chocolate sauce. These delicate cream puffs are crispy on the outside, creamy on the inside, and perfect for special occasions or an indulgent dessert. Follow this step-by-step guide to create foolproof profiteroles that stay fresh and delicious for hours!
Ingredients
For the Choux Pastry:
For the Stabilized Whipped Cream Filling:
For the Chocolate Sauce:
Instructions
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Step 1: Make the Choux Pastry (Profiterole Shells)
- Preheat Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil Butter and Water: In a saucepan, heat water, butter, and salt over medium heat until it boils.
- Add Flour: Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
- Cool Slightly: Remove from heat and let the dough cool for 5 minutes before adding eggs.
- Incorporate Eggs: Beat in eggs one at a time, ensuring each egg is fully mixed before adding the next. The dough should be smooth and glossy.
- Pipe the Dough: Transfer to a piping bag and pipe 1-inch mounds onto the baking sheet.
- Bake: Bake for 20-25 minutes until golden brown and crisp. Let cool completely before filling.
Use Room Temperature Eggs: Ensures smooth dough. -
Step 2: Make the Stabilized Whipped Cream Filling
- Chill Equipment: Place a mixing bowl and beaters in the fridge for 10 minutes to keep the cream cold.
- Mix Ingredients: In the chilled bowl, add cold heavy whipping cream, powdered sugar, vanilla extract, and Dr. Oetker Whipped Cream Stabilizer.
- Whip to Stiff Peaks: Beat on medium-high speed until the cream holds stiff peaks (about 2-3 minutes).
- Transfer to a Piping Bag: Fit with a small round nozzle for easy filling.
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Step 3: Prepare the Chocolate Sauce
- Heat Cream: In a small saucepan, heat heavy cream over medium heat until warm (do not boil).
- Melt Chocolate: Remove from heat and add chopped dark chocolate and butter. Stir until smooth and glossy.
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Step 4: Assemble the Profiteroles
- Fill the Profiteroles: Cut profiteroles in half or poke a small hole at the bottom. Pipe the stabilized whipped cream into each shell.
- Drizzle with Chocolate: Pour warm chocolate sauce over the filled profiteroles.
- Serve Immediately or refrigerate for up to 4 hours before serving.
Cool profiteroles Before Filling: Prevents the cream from melting.
Equipment
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If you want to speed up the preparation while keeping the quality high, follow these time-saving tips:
🔹 Step 1: Prep Ahead (Save 10 Minutes)
✅ Pre-measure all ingredients before starting.
✅ Use a stand mixer for whipping the cream while baking the choux pastry.
✅ If you plan to serve later, bake choux pastry shells a day ahead and store them in an airtight container.
🔹 Step 2: Optimize Choux Pastry Baking (Save 5 Minutes)
✅ Use a piping bag for even-sized profiteroles, so they bake uniformly.
✅ Space profiteroles evenly to ensure proper airflow and quicker, even baking.
✅ Instead of waiting for them to cool naturally, poke a small hole at the bottom to release steam—this helps them cool faster.
🔹 Step 3: Make Chocolate Sauce While Profiteroles Bake (Save 5 Minutes)
✅ Start melting the chocolate and heating the cream while the choux pastry is in the oven.
✅ Keep the sauce warm over low heat so it’s ready for drizzling without reheating.
🔹 Step 4: Quick Assembly (Save 5 Minutes)
✅ Chill the whipped cream bowl beforehand to speed up the whipping process.
✅ Use a piping bag with a small nozzle to quickly fill profiteroles instead of cutting them open.
✅ Assemble profiteroles just before serving to maintain crispness.
Frequently Asked Questions
Profiteroles deflate if they are underbaked. Bake until golden brown and fully crisp to ensure they hold their shape.
Yes! Store the baked shells in an airtight container for up to 2 days or freeze them for 1 month. Fill just before serving.
Common fillings include whipped cream, pastry cream, custard, or ice cream. This recipe uses stabilized whipped cream for a light yet firm texture.
- Unfilled profiteroles: Store at room temperature for 2 days or freeze for up to 1 month.
- Filled profiteroles: Refrigerate for up to 4 hours before serving.
