Profiteroles Recipe

Indulge in the airy perfection of homemade profiteroles! This recipe guides you through creating light and crispy choux pastry, easily adaptable to make elegant éclairs. The golden-brown puffs are filled with luscious whipped cream and drizzled with decadent chocolate sauce – a delightful dessert that's sure to impress. Perfect for parties or a special treat!

Prep Time 20 mins

Cook Time 40 mins

Calories 251 kcal

Protein 10g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Profiteroles

1/2 cup (113g) unsalted butter
1 cup (240ml) water
1 1/2 cups (190g) all-purpose flour
4 large eggs
Whipping Cream

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How to Make Profiteroles

In a medium saucepan, combine 1 cup (240ml) water and 1/2 cup (113g) unsalted butter. Heat over medium heat until the butter is completely melted and the mixture is simmering.
Bring the water and butter mixture to a rolling boil, stirring occasionally.
Remove from heat and immediately whisk in 1 1/2 cups (190g) all-purpose flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. This is called a 'pate a choux'.
Return the pan to low heat and continue stirring for 1-2 minutes to cook out any excess moisture, ensuring the dough is completely smooth and no longer sticky.
Transfer the dough to a large bowl and let it cool slightly (about 5 minutes), stirring occasionally to prevent a skin from forming.
Beat in 4 large eggs one at a time, mixing thoroughly after each addition until the batter is glossy and smooth. The batter should be thick but pourable.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it. For extra crispy puffs, briefly run the baking sheet under cold water before placing the dough onto it.
Using a piping bag or two spoons, pipe or drop rounded tablespoons (approximately 1.5 inches in diameter) of dough onto the prepared baking sheet, leaving some space between each puff.
Bake for 20-25 minutes, or until the profiteroles are puffed, golden brown, and firm to the touch. Do not open the oven door during baking.
Once baked, immediately make small slits in the side of each puff to allow steam to escape and prevent them from becoming soggy.
Let the profiteroles cool completely on a wire rack before filling. Fill with whipped cream using a piping bag or spoon. Drizzle with your favorite chocolate sauce and serve immediately.