Profiteroles
why make this recipe
Profiteroles are delightful cream puffs filled with rich custard, whipped cream, or ice cream, and drizzled with luscious chocolate. They are a popular treat for special occasions and can impress guests with their elegant appearance. Making profiteroles from scratch lets you control the sweetness and flavor, ensuring a delicious dessert that’s fresh and satisfying. Plus, they are fun to make and can be filled in different ways to suit your taste!
how to make Profiteroles
Ingredients :
- 100g / 7 tbsp unsalted butter
- 1 cup water
- 1 cup flour (plain / all purpose)
- 4 large eggs (55 – 60g / 2 oz each, at room temperature)
- Pinch of salt
- Vanilla custard (Creme Patissiere) (see below)
- Ice cream (Note 1)
- Whipped cream (Note 2)
- 4 egg yolks (Note 5 for using leftover whites)
- 1/4 cup white sugar (caster / superfine)
- 3 1/2 tbsp cornflour / cornstarch
- 2 1/3 cups milk (full fat best)
- 1/4 cup extra white sugar (caster / superfine)
- 1 tsp vanilla bean paste (or extract or essence)
- 250g / 8 oz dark chocolate (or US semi-sweet)
- 1 cup cream
Directions :
- Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water and bring to a rapid simmer.
- Add flour: While liquid is simmering, add flour and a pinch of salt, stirring vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the saucepan. This should take about 1 minute.
- Cool: Remove from heat and let the mixture cool for 10 minutes.
- Preheat oven: Preheat your oven to 220°C (420°F, or 200°C fan).
- Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line them with parchment paper to prevent sticking.
- Add egg into cool dough: Add 1 egg to the mixture and beat until combined. Add the remaining eggs one at a time, making sure each is fully blended before adding the next. The dough should be thick and pasty.
- Transfer to piping bag: Place the dough into a piping bag fitted with a 13-15mm round tip (1/2 – 3/5").
- Pipe blobs: Pipe 2 tsp blobs 5cm (2") apart on the trays. You should get about 40-50 blobs.
- Pat down peaks: Wet your finger with water and pat down any peaks to form nice round balls.
- Bake: Bake both trays at the same time for 15 minutes, switching them halfway through baking.
- Cool & fill: Remove from oven, reduce heat to 180°C (350°F, or 160°C fan). The puffs should be crispy enough that if pierced, they will not collapse. If needed, return to the oven for 3 more minutes. Then pierce each puff with a knife and return to the oven for 5-7 minutes until golden and crispy. Let them cool fully before filling with custard, whipped cream, or ice cream. Drizzle with chocolate before serving!
Chocolate topping:
- Melt the dark chocolate and cream together until smooth and well combined.
Custard filling:
- In a pot, whisk together egg yolks, white sugar, cornflour, and milk. Cook on low heat while stirring until the mixture thickens and forms custard.
how to serve Profiteroles
Profiteroles are best served fresh. You can fill them with vanilla custard, whipped cream, or ice cream, then drizzle them with melted chocolate. Arrange them on a serving platter and enjoy them right away!
how to store Profiteroles
If you have leftover profiteroles, store them in an airtight container in the fridge for up to 2 days. They are best consumed fresh, as the filling can cause the pastry to lose its crispness over time.
tips to make Profiteroles
- Ensure the eggs are at room temperature for easier mixing.
- Do not open the oven door during baking to prevent the profiteroles from collapsing.
- For extra flavor, you can add a pinch of sugar and vanilla to the dough.
- Experiment with different fillings, like flavored whipped cream or pastry cream.
variation
You can make chocolate profiteroles by adding cocoa powder to the dough or using chocolate custard or ganache for the filling. Also, consider adding flavored extracts or zests for a unique twist!
FAQs
1. Can I make profiteroles ahead of time?
Yes, you can prepare the pastry and freeze them before baking. Just bake them when you are ready to serve!
2. What should I do if my profiteroles collapse?
If they collapse, it might be due to underbaking or opening the oven too soon. Make sure to bake until they are golden, and pierce them to release steam.
3. Can I use a different filling than custard?
Absolutely! You can fill profiteroles with whipped cream, ice cream, or even fruit compote. The possibilities are endless!
Profiteroles
Ingredients
For the choux pastry
- 100 g unsalted butter
- 1 cup water
- 1 cup flour (plain / all purpose)
- 4 large eggs (55 – 60g / 2 oz each, at room temperature) Ensure at room temperature for easier mixing.
- 1 pinch salt
For the vanilla custard
- 4 egg yolks egg yolks Use leftover whites for other recipes.
- 1/4 cup white sugar (caster / superfine)
- 3 1/2 tbsp cornflour / cornstarch
- 2 1/3 cups milk (full fat best)
- 1/4 cup extra white sugar (caster / superfine)
- 1 tsp vanilla bean paste (or extract or essence)
For the chocolate topping
- 250 g dark chocolate (or US semi-sweet)
- 1 cup cream
Filling options
- Ice cream Ice cream Note 1
- Whipped cream Whipped cream Note 2
Instructions
Preparation
- Place butter in a saucepan over medium heat. When mostly melted, add water and bring to a rapid simmer.
- While liquid is simmering, add flour and a pinch of salt, stirring vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the saucepan. This should take about 1 minute.
- Remove from heat and let the mixture cool for 10 minutes.
- Preheat your oven to 220°C (420°F, or 200°C fan).
- Lightly grease 2 large or 3 standard baking trays with butter, then line them with parchment paper to prevent sticking.
- Add 1 egg to the mixture and beat until combined. Add remaining eggs one at a time, making sure each is fully blended before adding the next. The dough should be thick and pasty.
- Place the dough into a piping bag fitted with a 13-15mm round tip (1/2 – 3/5).
- Pipe 2 tsp blobs 5cm (2") apart on the trays. You should get about 40-50 blobs.
- Wet your finger with water and pat down any peaks to form nice round balls.
Baking
- Bake both trays at the same time for 15 minutes, switching them halfway through baking.
- Remove from oven, reduce heat to 180°C (350°F, or 160°C fan). The puffs should be crispy enough that if pierced, they will not collapse. If needed, return to the oven for 3 more minutes. Then pierce each puff with a knife and return to the oven for 5-7 minutes until golden and crispy.
Cooling and Filling
- Let the profiteroles cool fully before filling with custard, whipped cream, or ice cream.
- Melt the dark chocolate and cream together until smooth and well combined for drizzling before serving.
