Include in Print View:

Irresistible Profiteroles Recipe – Perfectly Crisp, Creamy & Decadent!

Profiteroles, a golden-brown choux pastry, whipped cream filling, and glossy chocolate drizzle.
Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Best Season: Suitable throughout the year
Description

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:
  • 1 cup water (240ml)
  • 1/2 cup unsalted butter (113g)
  • 1 cup all-purpose flour (125g)
  • 4 large eggs
  • 1/4 tsp salt
    • For the Stabilized Whipped Cream Filling:
  • 1 cup heavy whipping cream "cold" (240ml)
  • 2 tbsp powdered sugar
  • 1 packet Dr. Oetker Whipped Cream Stabilizer
  • 1 tsp vanilla extract
    • For the Chocolate Sauce:
  • 1/2 cup heavy cream (120ml)
  • 100 g dark chocolate (chopped)
  • 1 tbsp unsalted butter
Instructions
  1. 1
    Step 1: Make the Choux Pastry (Profiterole Shells)
    1. Preheat Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
    2. Boil Butter and Water: In a saucepan, heat water, butter, and salt over medium heat until it boils.
    3. 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.
    4. Cool Slightly: Remove from heat and let the dough cool for 5 minutes before adding eggs.
    5. 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.
    6. Pipe the Dough: Transfer to a piping bag and pipe 1-inch mounds onto the baking sheet.
    7. Bake: Bake for 20-25 minutes until golden brown and crisp. Let cool completely before filling.
    Use Room Temperature Eggs: Ensures smooth dough.
  2. 2
    Step 2: Make the Stabilized Whipped Cream Filling
    1. Chill Equipment: Place a mixing bowl and beaters in the fridge for 10 minutes to keep the cream cold.
    2. Mix Ingredients: In the chilled bowl, add cold heavy whipping cream, powdered sugar, vanilla extract, and Dr. Oetker Whipped Cream Stabilizer.
    3. Whip to Stiff Peaks: Beat on medium-high speed until the cream holds stiff peaks (about 2-3 minutes).
    4. Transfer to a Piping Bag: Fit with a small round nozzle for easy filling.
  3. 3
    Step 3: Prepare the Chocolate Sauce
    1. Heat Cream: In a small saucepan, heat heavy cream over medium heat until warm (do not boil).
    2. Melt Chocolate: Remove from heat and add chopped dark chocolate and butter. Stir until smooth and glossy.
  4. 4
    Step 4: Assemble the Profiteroles
    1. Fill the Profiteroles: Cut profiteroles in half or poke a small hole at the bottom. Pipe the stabilized whipped cream into each shell.
    2. Drizzle with Chocolate: Pour warm chocolate sauce over the filled profiteroles.
    3. Serve Immediately or refrigerate for up to 4 hours before serving.
    Cool profiteroles Before Filling: Prevents the cream from melting.
Keywords: Profiteroles recipe, Cream puffs recipe, Choux pastry recipe, Profiteroles

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.

Read it online: https://cookatouille.com/recipe/profiteroles-recipe/
Cookatouille
Simple, Tasty, and Homemade

Welcome to my little corner of the internet, where I share my passion for cooking and baking. Ever since I was a kid, I've loved experimenting in the kitchen, creating dishes that bring people together. I'm not a professional chef, just a self-taught foodie who believes the best meals are simple, tasty, and made with love. From comforting desserts to savory dinners, I hope my recipes inspire you to enjoy the magic of homemade cooking.

I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!