Classic French Dessert Perfection

Featured in: Sweet Treats for Every Occasion

These profiteroles combine light, airy choux pastry shells with smooth vanilla pastry cream and a decadent chocolate ganache topping. The dough requires precise technique: cooking flour with butter and liquid, then incorporating eggs for the perfect consistency. After piping and baking until golden, the hollow puffs are filled with rich custard and dipped in glossy chocolate. The contrast between crisp shell, creamy filling, and smooth chocolate creates an irresistible texture experience. While requiring multiple steps, the make-ahead components allow for efficient assembly before serving.

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Updated on Mon, 02 Jun 2025 19:27:23 GMT
A plate of chocolate covered cream puffs. Pin it
A plate of chocolate covered cream puffs. | quickietreats.com

This classic French profiterole recipe creates delicate pastry shells filled with creamy vanilla custard and topped with glossy chocolate ganache. The crisp exterior gives way to a luscious filling for a dessert that balances textures and flavors perfectly—an impressive treat that's worth the effort for special occasions.

I first learned to make these in culinary school and have been perfecting my technique for years. The moment when my daughter bit into her first homemade profiterole and her eyes widened with pure joy made all the careful steps worthwhile.

Ingredients

For the profiteroles

  • Unsalted European style butter: 82% fat content ensures proper moisture and richness in the choux pastry
  • Water and whole milk: Combination provides the perfect moisture balance for light and airy puffs
  • Bread flour: High protein content gives structure to help the pastries rise properly
  • Room temperature eggs: Create an emulsion that traps steam during baking for maximum puff

For the pastry cream

  • Whole milk: Creates a luxuriously smooth base for the custard filling
  • Egg yolks: Provide richness and help thicken the cream naturally
  • Cornstarch and flour: Work together for the ideal silky yet stable texture
  • Vanilla extract: Adds warmth and depth to the filling flavor profile

For the chocolate ganache

  • High quality semisweet chocolate: Like Callebaut or Lindt makes a significant difference in flavor
  • Heavy cream: 36% fat creates the perfect glossy consistency
  • Room temperature butter: Adds shine and prevents the ganache from setting too firmly

Step-by-Step Instructions

Prepare the choux pastry:
Begin by sifting the flour to remove any lumps. Combine butter, water, milk, salt, and sugar in a saucepan over medium heat until it reaches a simmer without boiling. This gentle heating ensures the fat properly emulsifies with the liquid ingredients.
Create the panade:
Remove from heat and add all the flour at once, stirring vigorously with a rubber spatula until completely smooth. Return to heat and cook for 3 to 5 minutes while constantly stirring. You know it is ready when a thin skin forms on the pan bottom and some liquid has evaporated. This crucial step removes excess moisture for proper rising.
Incorporate the eggs:
Transfer the dough to a stand mixer with paddle attachment and mix on low for about a minute to cool slightly. Gradually add the whisked eggs in small amounts, allowing full incorporation between additions. The perfect consistency is reached when the dough falls from the paddle in a V shape without being runny. This usually takes 2 to 3 minutes of mixing.
Pipe and rest:
Transfer dough to a pastry bag with a 0.5 inch French star nozzle and refrigerate for one hour. This resting period relaxes the gluten and improves the final texture. Pipe 16 evenly sized mounds onto a perforated baking mat or parchment lined sheet, holding the bag at a 90° angle with consistent pressure. Smooth any pointed tips with a wet fingertip and dust lightly with powdered sugar to prevent cracking. Freeze for at least one hour.
Bake to perfection:
Preheat oven to 200°C then place frozen profiteroles inside. Immediately reduce temperature to 170°C and bake for 30 minutes without opening the oven door for the first 20 minutes. The shells should be golden, puffed, and maintain their shape at room temperature.
Prepare the pastry cream:
Whisk sugar and egg yolks until fluffy, then incorporate cornstarch, flour, and vanilla. Heat milk until simmering, then gradually pour into the egg mixture while whisking constantly to prevent curdling. Return to the saucepan and cook over medium heat, stirring continuously until thickened. Add softened butter in chunks until fully incorporated, then cool completely with plastic wrap directly on the surface.
Make the chocolate ganache:
Semi melt chocolate in the microwave while heating cream to a simmer. Pour hot cream over chocolate and stir until smooth, then add butter for shine. Allow to cool to 30°C for the perfect dipping consistency that sets with a gorgeous sheen.
Fill and glaze:
Create a small hole in the bottom of each cooled profiterole and fill with pastry cream using a piping bag. Dip the tops in chocolate ganache, tapping gently to remove excess. Chill briefly to set the glaze before serving.
Chocolate sauce drizzled over a pastry. Pin it
Chocolate sauce drizzled over a pastry. | quickietreats.com

My secret ingredient is the high quality European butter. I discovered its importance after a disastrous attempt with regular butter left my profiteroles flat and greasy. The higher fat content and lower water percentage makes all the difference in achieving that perfect hollow center.

Storage Tips

The unfilled profiterole shells can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month. To revive slightly softened shells, place them in a 300°F oven for 5 minutes to crisp up again before filling. The pastry cream can be refrigerated for up to 3 days with plastic wrap pressed directly onto the surface to prevent skin formation. Assembled profiteroles will soften quickly, so they are best enjoyed immediately after preparation.

Troubleshooting Common Issues

If your profiteroles deflate after baking, the most likely culprit is underbaking. The shells need to be thoroughly dried out in the oven to maintain their structure. Opening the oven door too early can also cause collapse due to the sudden temperature change. If your choux pastry is too runny, you may have added too much egg or not cooked the panade long enough to remove sufficient moisture. Add a little more flour to correct the consistency before piping.

Serving Suggestions

For an elegant dessert presentation, arrange 3 to 4 profiteroles in a small pyramid on individual dessert plates. Drizzle with additional warm chocolate ganache and garnish with fresh berries, mint leaves, or a light dusting of powdered sugar. For a dramatic dinner party finale, create a traditional croquembouche by stacking profiteroles into a cone shape and binding them with caramel threads. Serve with champagne or a dessert wine like Sauternes for a truly special occasion.

The History Behind Profiteroles

Profiteroles originated in Renaissance Italy before being perfected by French pastry chefs in the 1500s. The name comes from the French word "profit," meaning a small gain or benefit. Originally served as a savory dish filled with cheese or meat, they evolved into the sweet dessert we know today during the 18th century. The classic choux pastry technique used for profiteroles forms the foundation for many other French pastries including éclairs, Paris Brest, and gougères.

Chocolate covered donuts on a plate. Pin it
Chocolate covered donuts on a plate. | quickietreats.com

Frequently Asked Questions

→ Why does my choux pastry collapse after baking?

Collapsing profiteroles typically result from underbaking or opening the oven door too early. Ensure you bake for the full 30 minutes at 170°C/338°F without opening the oven for at least 20 minutes. The pastry needs to develop a firm structure and dry out properly to maintain its shape. Another common cause is insufficient moisture evaporation during the stovetop cooking stage before adding eggs.

→ Can I make profiteroles in advance?

Yes! The components can be prepared separately in advance. Baked unfilled shells can be stored in an airtight container for 1-2 days or frozen for up to a month. The pastry cream can be refrigerated for up to 3 days. For best results, fill and glaze profiteroles shortly before serving to maintain the contrast between crisp shell and creamy filling.

→ How do I know if my choux pastry has the right consistency?

Perfect choux dough should fall from the paddle attachment in a V-shape and hold its form. It should be glossy and pipeable but not runny. If it's too stiff, add a small amount of beaten egg. If too runny, cook it slightly longer to evaporate more moisture. The dough should be firm enough to pipe cleanly while maintaining defined shapes.

→ Why freeze the piped dough before baking?

Freezing the piped profiteroles for at least an hour before baking serves multiple purposes. It helps the dough maintain its shape during baking, prevents spreading, and promotes even rising. The frozen exterior gives the pastry time to set in the oven before expanding, resulting in taller, more uniform puffs with better hollow centers for filling.

→ What's the best way to fill profiteroles?

The most effective method is creating a small hole in the bottom of each profiterole using a skewer or piping tip. Then use a piping bag with a small round tip to fill them with pastry cream. Fill until you feel resistance, which indicates the profiterole is full. Alternatively, you can cut them in half horizontally and spoon the filling into the bottom half before replacing the top.

→ How do I get a glossy finish on my chocolate ganache?

For a perfect glossy finish, ensure your ganache is at the correct temperature (around 30°C/86°F) before dipping. After dipping, chill the profiteroles briefly for 2-3 minutes to set the ganache without condensation forming. Using high-quality chocolate with proper cocoa butter content and adding butter to your ganache also contributes to the shine and smooth texture.

Chocolate-Glazed Cream Puffs

Delicate choux pastry puffs filled with vanilla custard and topped with silky chocolate ganache for an elegant dessert experience.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes
By: Mia


Difficulty: Intermediate

Cuisine: French

Yield: 16 Servings (16 profiteroles)

Dietary: Vegetarian

Ingredients

→ Profiterole Dough

01 60g unsalted European-style butter (82% fat), room temperature, in chunks
02 60g water
03 60g whole milk (3% fat)
04 ¼ teaspoon salt
05 1 teaspoon granulated sugar
06 70g bread flour (13% protein content)
07 110g eggs (approximately 2 medium eggs), room temperature

→ Pastry Cream Filling

08 240g whole milk (3% fat)
09 50g granulated sugar
10 40g egg yolks (approximately 2 yolks)
11 12g corn starch
12 12g all-purpose flour
13 1 teaspoon vanilla extract
14 28g unsalted butter (82% fat), room temperature

→ Chocolate Ganache Glaze

15 170g high-quality semi-sweet chocolate (Callebaut or Lindt recommended)
16 77g heavy cream (36% fat)
17 15g unsalted butter (82% fat), room temperature

Instructions

Step 01

Sift the bread flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until simmering, but don't allow it to boil.

Step 02

Remove the saucepan from heat, then add all the flour at once. Stir vigorously with a rubber spatula until a smooth dough forms with no visible flour. Return to the heat and cook for 3-5 minutes, stirring constantly, until a thin skin forms on the bottom of the pan and some liquid evaporates.

Step 03

Transfer the dough to a stand mixer bowl. Using the paddle attachment, mix on low for about a minute to cool slightly. Gradually add the lightly whisked eggs, a little at a time, allowing each addition to fully incorporate before adding more. The dough should become glossy and pipeable in 2-3 minutes.

Step 04

The dough should fall off the paddle in a V shape without being runny. Exact egg amount may vary based on moisture loss during cooking and flour type, so adjust as needed.

Step 05

Transfer the dough to a pastry bag fitted with a 0.5-inch French star nozzle. Refrigerate for 1 hour for optimal results. After resting, pipe 16 evenly sized profiteroles onto a perforated baking mat or parchment-lined baking sheet, leaving space between each for expansion.

Step 06

Pipe at a 90° angle (holding the piping bag straight vertically) with even pressure. Smooth any pointed tips by tapping them lightly with a wet finger. Lightly dust with powdered sugar to prevent cracking. Freeze for at least one hour.

Step 07

Preheat the oven to 200°C (no fan). Place the frozen profiteroles in the oven, reduce temperature to 170°C (no fan), and bake for 30 minutes. Avoid opening the oven for the first 20 minutes. The profiteroles should be golden, puffed up, and not deflate at room temperature.

Step 08

Allow the profiteroles to cool completely on the baking mat at room temperature before filling and glazing.

Step 09

Whisk the sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Add the cornstarch, flour, and vanilla, and mix until smooth.

Step 10

Heat the milk in a saucepan over medium heat until it begins to simmer (not boil). Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about 1 minute after boiling).

Step 11

If the mixture has lumps, continue whisking until smooth. Remove from heat and strain if needed. Gradually add the softened butter in chunks, mixing until fully incorporated. Allow to cool completely before using, covering the surface with plastic wrap to prevent skin formation.

Step 12

Semi-melt the chocolate in the microwave. Meanwhile, heat the cream in a saucepan until it just begins to simmer. Pour the hot cream over the melted chocolate and stir until smooth, then mix in the butter. Set aside and allow the glaze to cool to about 30°C. It should have a smooth consistency—not too runny or thick—before use.

Step 13

Create a small hole on the bottom of each profiterole using a skewer or piping nozzle. Transfer the pastry cream to a piping bag fitted with a small round nozzle tip and pipe the cream into each profiterole until fully filled.

Step 14

Dip the tops of the filled profiteroles into the cooled chocolate glaze, ensuring an even coat. Gently tap to remove any excess glaze or clean up with your fingers. Let the glaze set in the refrigerator for 2-3 minutes for a glossy finish.

Step 15

Profiteroles are best enjoyed immediately after filling, as they lose their crispiness over time. Any leftovers can be stored in the refrigerator for up to a day.

Notes

  1. The profiterole dough (choux pastry) should have a V-shaped consistency when lifted with a paddle - this indicates the right texture for piping.
  2. Freezing the piped dough before baking helps create a more stable structure during baking.
  3. For optimal rise, avoid opening the oven during the first 20 minutes of baking.
  4. The chocolate ganache recipe makes enough to glaze all 16 profiteroles with extra for serving.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Pastry bag with 0.5-inch French star nozzle
  • Pastry bag with small round nozzle
  • Perforated baking mat or parchment-lined baking sheet
  • Rubber spatula
  • Saucepan
  • Skewer or piping tip for creating filling holes

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (milk, butter, heavy cream)
  • Contains gluten (wheat flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 175.5
  • Total Fat: 11.6 g
  • Total Carbohydrate: 14.2 g
  • Protein: 3.8 g