Profiteroles, also known as Cream Puffs, are lovely light balls of choux pastry filled with whipped cream and covered in a tempting chocolate sauce. Choux pastry is an unsual pastry as it goes against all the rules of other common pastries - it involves melting the butter, cooking the flour and creating a pipeable pastry mix. But when done right, it works beautifully and creates such perfect tasty treats!
How to make Profiteroles...
In a saucepan I melted butter into milk and water on a low heat. Then I brought it to the boil, took it off the heat and added flour, stirring it in quickly with a wooden spoon. I left it to cool, then used an electric mixer to mix eggs into the dough until it was smooth and glossy.
I piped blobs of the mixture onto a lined baking tray, then I wet my finger with some water to pat down the peaks.
They baked for 20 minutes until they puffed up and went golden. Using a piping bag and a nozzle with a sharp tip I piped whipped cream into each profiterole. Then I dipped each one into chocolate sauce.
Can profiteroles be made in advance?
Yes! Although profiteroles are best fresh, you can make the profiterole pastry shell, cool and store them in an airtight container for up to 2 days. They can also be frozen, once they've defrosted pop them back in the oven for 5-10 minutes to crisp up again.
What is the best way to fill the profiteroles?
Use a piping bag fitted with a thin sharp ended nozzle to break through the base of the pastry and then squeeze in the filling until you feel resistance. You can get special cupcake and donut filler nozzles, or I like to use a leaf nozzle which has a sharp 'V' shape at the tip. You can also use a thin round nozzle as well.
What else can you fill profiteroles with?
These profiteroles are filled with a slightly sweetened vanilla whipped cream. You could add any flavouring extract to the cream for other flavours, for example: coffee, orange or lemon. You can also add alcohol to the cream, for example: Baileys, brandy or limoncello. Profiteroles can also be filled with creme patisserie (pastry cream/custard), again this can be any flavour of your choice. They can also be filled with ice cream, but this can be fiddly.
Tips for making profiteroles:
- It is very important to let the mixture cool before adding the eggs, otherwise you will end up with scrambled eggs in your pan!
- You could modify these Profiteroles to suit your taste, for example stir some lemon zest in the cream and dip in white chocolate instead, or at Christmas stir some Baileys into the cream filling! You can also dip them in caramel sauce.
- Instead of dipping each profiterole in chocolate sauce, you can put a few on a plate and drizzle chocolate sauce over them.
Recommended equipment & ingredients*
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More profiterole recipes...
For the choux pastry
- 85 g Butter
- 110 ml Water
- 110 ml Whole milk
- 115 g Plain flour
- ½ tbsp Caster sugar
- A pinch of Salt
- 3 Eggs large
For the filling
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
For the chocolate topping
- 125 g Dark chocolate
- 25 g Golden syrup
- 25 g Butter
- To make the choux pastry, measure the butter, water and milk out into a pan and melt together on a low heat stirring every so often
- Meanwhile, sieve the flour into a bowl and stir in the sugar and salt
- Once the butter has melted into the milk and water, bring it to the boil then add the flour mixture and quickly stir it in using a wooden spoon. Beat it together quickly for about 2 minutes, then remove from the heat and leave to cool for at least 10 minutes, or until cool to the touch
- While it is cooling, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6 and line three baking trays (or however many you have) with baking paper, use some butter to help them stick to the baking tray
- Put the mixture into a bowl or into the bowl of a stand mixer. Add the eggs one at a time and beat in using an electric hand mixer or a stand mixer. Mix until it is smooth, glossy and the mixture just drops off the spoon
- Tip the mixture into a piping bag fitted with a round nozzle
- Pipe blobs of the mixture onto the lined baking trays keeping them about 2 cm apart, then dip your finger in water and pat down any peaks that have been created from piping. Put any mixture that is leftover in the fridge if you run out of baking tray or oven space
- Bake the profiteroles for 20 minutes, until risen and golden, then leave to cool completely
- To make the filling whisk together the ingredients until thick, transfer to a piping bag with a thin, sharp nozzle (I used a small leaf nozzle). Use the nozzle to pierce the bottom of the profiterole and pipe the cream inside until full
- To make the chocolate sauce, put all of the ingredients in a bowl and microwave for 30 seconds, stir, then microwave for 10 seconds at a time untl fully melted and mixed together
- Dip the top of each cream filled profiterole into the chocolate sauce then stack them up on your serving plate, add some sprinkles if you like too!
- Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days
If you like this, check out more of my Dessert recipes!
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