Profiteroles
Little choux puffs filled with vanilla cream
Crisp choux pastry puffs filled with vanilla pastry cream and topped with dark chocolate sauce, ready in about 1 hour 25 minutes
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Profiteroles
Profiteroles, also called cream puffs, are a timeless French classic: crisp, golden choux pastry puffs filled with luscious vanilla cream and often topped with rich chocolate sauce. Light, airy and elegant, they make a lovely make-ahead dessert for dinner parties and celebrations.
Choux pastry rises without any yeast or baking powder. The flour paste is cooked until it forms a smooth, dry ball, then eggs are beaten in; in a hot oven the moisture turns to steam and puffs the pastry into hollow shells. Bake them until properly golden so they stay crisp, and fill them just before serving.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Cream puffs, Choux buns, Chocolate profiteroles.
Original quantities serve 10. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Make the pastry cream first
The pastry cream needs time to cool, so you can make it before the choux pastry and keep it in the fridge with cling film touching the surface.
PreparationWeigh the eggs
Beat the 4 eggs together in a jug. Choux needs about 200 g of egg; adding it gradually lets you stop when the dough is smooth, shiny and pipeable.
PreparationPrepare the oven and tray
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper before you start the dough.
PreparationSet up the equipment
For Profiteroles, have these tools clean and ready: Medium saucepan; mixing bowls; whisk; wooden spoon or spatula; baking sheet; parchment paper; piping bag with a round tip (or a spoon); small knife or skewer (for filling holes); wire rack; small saucepan for the chocolate sauce. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Preheat the oven
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2 Heat the liquids; dry the dough
In a saucepan, bring the water, butter, salt and sugar to the boil. Remove from the heat, add the flour all at once and stir vigorously until a smooth dough forms and leaves the sides of the pan. Return to low heat and stir to dry the dough slightly. Let it cool for 5 minutes.
3 Add the eggs; pipe the puffs
Add the eggs one at a time, beating well after each addition, until the dough is smooth, shiny and pipeable. Transfer the dough to a piping bag with a round tip. Pipe small mounds, about 3-4 cm across, onto the prepared baking sheet.
4 Bake; cool completely
Bake until puffed and golden. Do not open the oven door during baking. Let the puffs cool completely on a wire rack. They should be hollow and crisp.
5 Heat the milk; add butter and vanilla
For the cream, heat the milk in a saucepan until just before boiling. In a bowl, whisk the egg yolks, sugar and cornstarch until smooth and pale. Gradually whisk the hot milk into the egg mixture, then return it to the pan. Cook, stirring constantly, until thickened and bubbling. Remove from the heat and stir in the butter and vanilla. Transfer to a bowl, cover with cling film touching the surface and leave to cool. Transfer cooked custard to a shallow container, cover its surface and refrigerate promptly, within 2 hours (1 hour above 32°C), until cold before filling or assembly.
6 Make the chocolate sauce
Heat the cream until simmering. Pour it over the chopped chocolate, leave for 2 minutes, then stir until smooth. Add the butter and mix.
7 Get the filling ready; fill the puffs
Whisk the cooled cream until smooth. Transfer it to a piping bag fitted with a round tip. Make a small hole in the bottom or side of each puff using a small knife or skewer. Pipe the pastry cream into each puff until filled; you will feel it become heavier.
8 Top with sauce; serve
Drizzle with the chocolate sauce or dip the tops into it. Sprinkle with chocolate shavings or a dusting of icing sugar, if you like. Arrange on a serving plate and serve immediately, while the shells are crisp and the filling creamy.
Chef’s tips
- Cook the flour mixture well until it forms a smooth, dry ball; this ensures airy puffs.
- Add the eggs one at a time, mixing well each time.
- Pipe evenly sized puffs for uniform baking.
- Let the puffs cool completely before filling.
- For best results, fill just before serving to keep them crisp.
Common mistakes & quick fixes
- Puffs do not rise
- The dough was too wet or the oven not hot enough. Add eggs gradually and preheat fully.
- Dense inside
- The dough was not cooked enough. Dry it over low heat for 1-2 minutes.
- Flat puffs
- The oven door was opened too early. Keep it closed while baking.
- Cream too runny
- It was not cooked long enough. Cook until thick and bubbling.
- Soggy puffs
- They were filled too early. Fill just before serving.
- Chocolate sauce too thick
- Stir in a little warm cream.
- Too sweet
- Reduce the sugar to taste.
Variations & serving ideas
Whipped cream: Fill with whipped cream (Chantilly) instead of pastry cream.
Flavoured cream: Use coffee, chocolate or praline cream.
Caramel: Top with caramel sauce instead of chocolate.
Mini: Make mini profiteroles for bite-sized treats.
Croquembouche: Stack them into a tower of profiteroles for special occasions.
Perfect result check
| Puffs | Golden, well puffed and crisp. |
|---|---|
| Inside | Hollow, with no dense spots. |
| Filling | Smooth, silky pastry cream with rich vanilla flavour and balanced sweetness. |
| Sauce | Glossy chocolate sauce. |
| Overall | Light, airy and not soggy; best enjoyed the day they are made. |
Storage & reheating
| Unfilled puffs | Up to 2 days | Store in an airtight container at room temperature. |
|---|---|---|
| Filled profiteroles | Refrigerate promptly; best the day filled | Keep filled profiteroles covered at 4°C or below. Refrigerate within 2 hours of assembly, or 1 hour above 32°C. Take out only briefly for serving; do not hold them at room temperature all day. |
| Chocolate sauce | Up to 5 days | Keep in the refrigerator and reheat gently. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Choux dough | Medium, then low heat | Dough forms a smooth ball that leaves the sides of the pan. |
| Baking | 200°C oven (400°F) | Puffed, golden and crisp after 25-30 minutes; keep the door shut. |
| Pastry cream | Medium heat | Thick and bubbling, stirring constantly. |
Helpful answers before you cook
What is the difference between profiteroles and cream puffs?
They are the same choux pastry puffs. Profiteroles is the French name and they are often served with chocolate sauce.
Why did my choux pastry not puff up?
The dough was too wet, the oven was not hot enough or the door was opened early. Dry the dough well, preheat to 200°C and keep the door closed.
Can I make profiteroles ahead?
Yes. Bake the puffs up to 2 days ahead and keep them airtight. Make the pastry cream ahead too, then fill just before serving.
Why are my profiteroles soggy?
They were filled too early or not baked long enough. Bake until golden and crisp and fill just before serving.
How long does the chocolate sauce keep?
Up to 5 days in the fridge. Reheat it gently and stir in a little warm cream if it is too thick.
