Profiteroles Recipe
BUNS OF CHOUX PASTRY FILLED WITH CHANTILLY CREAM AND TOPPED WITH A RICH CHOCOLATE SAUCE
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Ingredients
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Choux pastry (buns)
Chantilly cream (filling)
Chocolate sauce (topping)
Finishing & optional
Method
Choux pastry (buns)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Fit a large round piping tip (about 1/2 inch) into a pastry bag or use a resealable plastic bag with corner snipped.
- 2
Make the panade
In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tsp sugar and 1/4 tsp salt. Bring to a vigorous simmer over medium heat until butter melts and mixture just comes to a full boil.
- 3
Add flour and dry the dough
Remove pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a shaggy dough forms. Return pan to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly — you'll see a thin film forming on the bottom of the pan and the dough will pull away from the sides.
- 4
Incorporate eggs
Transfer dough to a mixing bowl or stand mixer bowl. Let cool 3–5 minutes so it stops steaming (warm but not hot). Beat in eggs one at a time, fully incorporating each egg before adding the next. Depending on egg size you may not need all 4; the dough should be glossy, smooth and pipeable but hold a soft peak. Final consistency: thick ribbon.
- 5
Pipe and bake
Pipe 1 1/4–1 1/2 inch rounds onto prepared sheets, spacing 1 1/2–2 inches apart (you should get about 24–30 small profiteroles). Lightly dip your finger in water and smooth any peaks. Brush gently with a thin egg wash if desired. Bake at 425°F for 10 minutes, then reduce oven to 375°F (190°C) and bake an additional 15–18 minutes until puffed and deep golden brown. Do not open oven during baking. For extra dryness, turn oven off and leave puffs inside for 5–10 minutes with door cracked.
- 6
Cool and hollow
Remove from oven and transfer to a wire rack. When cool enough to handle, slice each puff horizontally or make a small hole in the bottom with a sharp paring knife to allow steam to escape and create space for filling.
Chantilly cream (filling)
- 7
Chill equipment
Chill the mixing bowl and whisk/beaters in the freezer for 10–15 minutes — cold tools help cream whip faster and more stably.
- 8
Whip the cream
Pour 2 cups very cold heavy cream into chilled bowl. Add 3 tbsp confectioners' sugar, 1 tsp vanilla extract and optional 2 tbsp mascarpone (for stability). Whip on medium-high speed until soft peaks form, then continue just to firm peaks. Do not overwhip — you want a light but stable Chantilly. Taste and adjust sweetness if needed.
- 9
Fill a piping bag
Transfer Chantilly cream to a pastry bag fitted with a small round tip (or leave without tip). Keep chilled until ready to assemble. If storing, keep covered in the refrigerator up to 6 hours.
- 10
Fill the puffs
When puffs are cool, pipe cream into each profiterole through the bottom hole or by sandwiching cream between sliced tops and bottoms. Fill generously but leave space so the chocolate sauce can sit on top.
Chocolate sauce (topping)
- 11
Heat cream
Place 1/2 cup heavy cream in a small saucepan and bring just to a simmer over medium heat (do not boil). Remove from heat immediately.
- 12
Make ganache
Place 6 oz chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over chocolate and let sit 1–2 minutes to soften. Add 1 tbsp unsalted butter, 1 tbsp light corn syrup (optional), 1/2 tsp vanilla and a pinch (about 1/4 tsp) salt. Stir gently from center outward until smooth and glossy. If necessary, microwave in 10-second bursts, stirring between, until fully melted and emulsified. Keep warm but not hot: ideal pouring temperature is around 95–105°F (35–40°C).
- 13
Assemble with sauce
Place filled profiteroles on a serving platter. Spoon or drizzle warm chocolate sauce over the tops so it coats and drips down slightly. For a classic look, you can dip the tops directly into the ganache. Allow sauce to set a little before serving.
Finishing & serving
- 14
Dust and serve
Lightly dust with 1 tbsp powdered sugar just before serving, if desired. Serve immediately for best texture. Leftover assembled profiteroles are best eaten same day; unfilled choux can be stored in an airtight container for 1 day and cream stored separately up to 24 hours refrigerated.
- 15
Notes on make-ahead
You can bake choux ahead and freeze cooled puffs in a single layer. Re-crisp in a 350°F (175°C) oven for 5–7 minutes before filling. The Chantilly keeps refrigerated; warm ganache can be gently reheated.