Jul 13 2026
Restaurants›Mama Fla The Authentic Italian Cuisine›Profiteroles Recipe

Profiteroles Recipe

Inspired by Mama Fla The Authentic Italian Cuisine
Time1h 30m
Serves12

Make Profiteroles Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Choux Pastry

Pastry Cream Filling

Chocolate Sauce

Method

Choux Pastry

  1. 1

    Prepare the Dough

    In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

  2. 2

    Add the Flour

    Once boiling, remove the pan from heat and quickly stir in the flour until the mixture forms a ball.

  3. 3

    Incorporate the Eggs

    Allow the dough to cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

  4. 4

    Pipe the Choux

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet.

  5. 5

    Bake the Profiteroles

    Bake in the preheated oven for 20-25 minutes until puffed and golden brown. Remove from the oven and let them cool completely.

Pastry Cream Filling

  1. 6

    Heat the Milk

    In a saucepan, heat milk over medium heat until it begins to simmer.

  2. 7

    Mix Dry Ingredients

    In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

  3. 8

    Combine and Thicken

    Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens.

  4. 9

    Add Flavor and Cool

    Remove from heat, stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.

Chocolate Sauce

  1. 10

    Heat the Cream

    In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

  2. 11

    Melt the Chocolate

    Remove from heat, add the chocolate chips and let sit for a minute. Stir until smooth and combined, then add vanilla extract.

Assembly

  1. 12

    Fill the Profiteroles

    Once the choux pastry has cooled, use a small knife to make a hole in the bottom of each puff. Use a piping bag to fill each puff with the chilled pastry cream.

  2. 13

    Drizzle with Chocolate Sauce

    Arrange the filled profiteroles on a serving platter and drizzle the warm chocolate sauce over the top.

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