Profiterole Recipe
Creamy vanilla-filled pastry puffs, served with scoops of vanilla ice cream, whipped cream, and a generous drizzle of chocolate syrup. A rich and playful dessert classic.
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Ingredients
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Choux Pastry
Vanilla Cream Filling
Serving
Method
Choux Pastry Preparation
- 1
Prepare the Dough
In a medium saucepan, combine water and unsalted butter, and bring to a boil over medium heat.
- 2
Add Flour
Once boiling, remove from heat and quickly stir in the flour and salt until the mixture forms a ball.
- 3
Incorporate Eggs
Allow the dough to cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
- 4
Pipe the Puffs
Preheat your oven to 400°F (200°C). Using a piping bag, pipe small mounds of dough onto a baking sheet lined with parchment paper.
- 5
Bake the Puffs
Bake for 20-25 minutes or until golden brown and puffed up. Remove from the oven and allow to cool completely.
Vanilla Cream Filling
- 6
Whip the Cream
In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Whip until soft peaks form.
- 7
Fill the Puffs
Once the pastry puffs have cooled, use a small knife to make a slit in the side of each puff and fill with vanilla cream using a piping bag.
Serving the Profiteroles
- 8
Assemble the Dessert
Place filled profiteroles on a serving plate. Add scoops of vanilla ice cream and top with whipped cream.
- 9
Drizzle with Chocolate Syrup
Generously drizzle chocolate syrup over the assembled dessert before serving.
