Profiteroles are the kind of dessert that make people smile before they even take a bite. Light, hollow puffs filled with soft whipped cream and finished with warm chocolate sauce—what’s not to love? They look fancy, but they’re surprisingly doable at home with a few simple steps.
The dough comes together on the stove, the puffs bake up quickly, and the chocolate sauce takes just minutes. Serve them right away for maximum drama and crunch.
What Makes This Recipe So Good
- Classic choux pastry that actually works: The puffs bake up crisp on the outside and airy inside—perfect for filling.
- Silky whipped cream filling: Lightly sweetened cream keeps the dessert fresh and not heavy.
- Quick, glossy chocolate sauce: Real chocolate, a touch of cream, and a hint of butter for shine.
- Make-ahead friendly: You can bake the shells in advance and fill them just before serving.
- Showstopping but simple: They look like patisserie treats without the stress.
Shopping List
- For the choux pastry (pâte à choux):
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) water
- 1/2 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- For the whipped cream filling:
- 1 1/2 cups (360 ml) heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- For the chocolate sauce:
- 6 oz (170 g) semisweet or dark chocolate, chopped
- 3/4 cup (180 ml) heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon light corn syrup or honey (optional, for shine)
- Pinch of salt
- Optional extras: Powdered sugar for dusting, cocoa nibs, or toasted chopped nuts
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line two baking sheets with parchment.
If you want even puffs, trace 1.5-inch circles on the underside of the parchment as a guide.
- Make the dough base: In a medium saucepan, combine butter, water, salt, and sugar. Bring to a full boil over medium heat, then remove the pan from heat.
- Add the flour: Dump in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls cleanly from the sides.
- Dry the dough: Return the pan to medium heat.
Cook, stirring constantly, for 1–2 minutes to dry the dough slightly. It will look smooth and leave a thin film on the pan.
- Cool briefly: Transfer the dough to a mixing bowl. Let it cool for 3–5 minutes so it doesn’t scramble the eggs.
- Beat in the eggs: Add the eggs one at a time, beating well after each addition.
The dough may look separated at first—keep mixing. You want a smooth, glossy dough that forms a thick “V” when it falls from the spatula.
- Pipe or scoop: Spoon the dough into a piping bag fitted with a 1/2-inch round tip (or use two spoons). Pipe 1.5-inch mounds onto the prepared sheets, leaving space between puffs.
- Smooth and mist: Dip your finger in water and gently smooth any peaks so they don’t burn.
Lightly mist the tray with water or flick drops of water around the puffs to create steam in the oven.
- Bake hot, then lower: Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for 15–20 minutes more, until deeply golden and firm.
- Dry out the shells: Turn off the oven. Pierce each puff with a skewer to release steam, then return to the oven with the door cracked for 5–10 minutes.
This keeps them crisp.
- Cool completely: Transfer puffs to a rack and let them cool fully before filling.
- Whip the cream: In a cold bowl, whip cream with powdered sugar, vanilla, and a pinch of salt until soft-to-medium peaks form. Don’t overwhip.
- Make the chocolate sauce: Heat cream in a small saucepan until steaming. Remove from heat, add chopped chocolate, butter, salt, and optional syrup.
Let sit 1 minute, then whisk until smooth and glossy. Keep warm.
- Fill the puffs: Poke a small hole in the side or bottom of each shell. Pipe in the whipped cream until the puff feels light but full.
Alternatively, slice the puffs in half and spoon in the cream.
- Serve with sauce: Stack profiteroles on a plate, drizzle generously with warm chocolate sauce, and serve right away. Dust with powdered sugar if you like.
Storage Instructions
- Unfilled shells: Store airtight at room temperature for up to 1 day, or freeze up to 2 months. Crisp them in a 300°F (150°C) oven for 5–8 minutes before using.
- Filled profiteroles: Best eaten within hours.
Refrigerate up to 24 hours, but note the shells will soften.
- Chocolate sauce: Refrigerate in a sealed container up to 1 week. Rewarm gently over low heat or in short microwave bursts, stirring often.
- Whipped cream: For stability, you can whisk in 1 tablespoon instant vanilla pudding mix or 1 teaspoon gelatin bloom, but plain whipped cream is fine if serving soon.
Benefits of This Recipe
- Budget-friendly elegance: Simple pantry ingredients turn into a dessert that looks restaurant-worthy.
- Flexible portions: Make mini puffs for a crowd or larger ones for plated desserts.
- Customizable filling: Whipped cream, ice cream, pastry cream—you can swap easily.
- Technique-building: Mastering choux opens the door to eclairs, gougères, and more.
- Less sugar, big flavor: The balance of lightly sweet cream and dark chocolate keeps it grown-up and not cloying.
Common Mistakes to Avoid
- Adding eggs to hot dough: If the dough is too hot, the eggs can scramble. Let it cool a few minutes first.
- Too many or too few eggs: Go by texture.
The dough should be smooth, shiny, and pipeable, not runny.
- Opening the oven too soon: This can collapse the puffs. Wait until they’re well risen and golden before checking.
- Skipping the steam release: If you don’t pierce and dry the shells, trapped steam can make them soggy.
- Overwhipping cream: It turns grainy and heavy. Stop at soft-to-medium peaks for a silky filling.
Alternatives
- Fillings: Swap whipped cream for vanilla ice cream (classic profiteroles), pastry cream, chocolate mousse, or lemon curd folded with cream.
- Chocolate options: Use milk chocolate for a sweeter sauce or add espresso powder for a mocha twist.
- Gluten-free: Use a cup-for-cup gluten-free flour blend designed for baking.
Dry the dough well for structure.
- Dairy-free: Use plant butter and dairy-free cream (or coconut cream). Choose a dairy-free chocolate for the sauce.
- Savory spin: Omit sugar in the dough and fill with herbed cream cheese or chicken salad for appetizers.
FAQ
Why did my profiteroles collapse?
They likely needed more baking or proper drying. Bake until deeply golden and firm, pierce to release steam, and let them rest in the turned-off oven with the door cracked.
Can I make the shells ahead of time?
Yes.
Bake, cool, and store airtight at room temperature for 24 hours or freeze up to 2 months. Re-crisp in a low oven before filling.
Do I have to pipe the dough?
No. You can scoop with two spoons.
Piping gives neater results, but smoothing the tops with a damp finger helps either way.
Can I use milk instead of water in the dough?
Water yields crisper shells. Milk makes them a bit softer and more golden. If using milk, watch the baking time closely.
What’s the best chocolate for the sauce?
Use good-quality bars or baking wafers around 55–70% cocoa.
Chips work in a pinch but may not melt as smoothly due to stabilizers.
How do I keep the cream stable?
Whip cold cream in a chilled bowl and stop at soft-to-medium peaks. For extra hold, add a spoonful of instant pudding mix or stabilized gelatin.
Can I double the recipe?
Yes. Bake in batches so the oven isn’t overcrowded, which can reduce rise and browning.
How big should I make the puffs?
Aim for 1.5–2 inches wide for classic profiteroles.
Smaller bakes faster and is great for parties; larger works well for plated desserts.
What if I don’t have a piping bag?
Fill a zip-top bag and snip a corner to make a makeshift piping bag. It works surprisingly well.
Can I store assembled profiteroles?
You can refrigerate them for several hours, but the shells soften. For the best texture, fill shortly before serving and add the warm chocolate sauce at the table.
Wrapping Up
Profiteroles bring a little ceremony to dessert without complicating your day.
The shells are light and crisp, the filling is cloud-soft, and the warm chocolate sauce ties it all together. Once you get the feel for choux, you’ll use it again and again. Keep a batch of shells in the freezer, and a stunning dessert is never far away.
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