Profiterole Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper; if desired, draw 1½–2-inch circles on the underside as a guide and flip the paper over.

Make the dough

In a medium saucepan combine 3 cups water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon salt. Bring to a full boil over medium-high heat. Remove from heat, add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry slightly.

Incorporate eggs

Transfer dough to a mixing bowl or stand mixer fitted with paddle. Let cool 3–4 minutes (so eggs won't scramble). Add eggs one at a time (4 large), beating well after each addition until the dough is smooth, glossy and holds a soft peak. You may not need all eggs — dough should be pipeable but not runny.

Pipe and bake

Fill a large round piping bag fitted with a 1/2-inch plain tip (or use a spoon) and pipe 1½–2-inch rounds spaced 1–2 inches apart. Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake another 20–25 minutes until puffed and deep golden brown. Do not open oven during baking. When done, remove to a wire rack and poke a small hole in the side of each puff with a skewer to release steam. Cool completely.

Infuse milk

In a saucepan, heat 2 cups whole milk with the vanilla bean seeds and pod (or 1 tsp vanilla extract) until just steaming — do not boil. Remove from heat and let sit 10 minutes if using a vanilla pod, then remove pod.

Whisk yolks and dry ingredients

In a bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale. Whisk in 1/4 cup cornstarch until smooth and lump-free.

Temper and cook

Slowly whisk about 1/3 of the hot milk into the yolk mixture to temper, then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (1–2 minutes). Boil for 30 seconds while whisking to cook out starch taste.

Finish

Remove from heat and whisk in 2 tablespoons unsalted butter until incorporated. Pour pastry cream into a clean bowl, press plastic wrap directly onto surface to prevent a skin, and cool to room temperature, then refrigerate at least 2 hours until fully chilled and set.

Prepare strawberries

Hull and roughly chop 2 cups fresh strawberries. Toss with 2 tablespoons powdered sugar and 1 tablespoon lemon juice. Let macerate 10–15 minutes until juicy. If you want a smoother strawberry filling, mash lightly or pulse once or twice in a food processor. Optionally stir in 2 tablespoons strawberry jam for extra shine and flavor.

Combine with pastry cream (optional)

For strawberry-flavored crème pâtissière, fold about 3/4 cup of the macerated strawberries (with a little juice) into the chilled pastry cream to taste, leaving some strawberry pieces for texture. Reserve remaining strawberries for garnish or serving.

Prepare chocolate glaze (optional)

Place 4 oz chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter until glossy. Keep warm or slightly cooled but still pourable.

Fill profiteroles

Cut each cooled choux puff in half horizontally or make a small hole in the bottom. Fit a piping bag with a small plain tip and fill with plain pastry cream or the strawberry-folded pastry cream. Pipe about 1 to 1 1/2 tablespoons of cream into each puff. If using chopped strawberries, either mix a few pieces into the cream centers or insert a small spoonful into each puff along with the cream.

Glaze and garnish

If using chocolate glaze, dip the top halves of the filled profiteroles into the warm glaze or spoon glaze over them and set on a rack to let it set. Dust with powdered sugar and top with a thin slice of macerated strawberry or a whole small berry if desired. Alternatively arrange filled profiteroles on a platter and spoon warm chocolate over the assembled stack for a classic profiterole presentation.