Profiteroles Choux Puffs Recipe

Indulge in these delightful Profiteroles Choux Puffs – a lighter take on classic éclairs! This recipe, inspired by Shawn Sidey and Celebrity Kitchens, yields approximately 33 airy puffs. Using light butter, these delicate pastries are piped, baked to golden perfection, and then filled with your favorite creamy indulgence (we suggest cool whip, pudding, or crème anglaise). A drizzle of chocolate sauce adds the perfect finishing touch. Get ready to impress with these elegant mini-eclairs – perfect for parties or a special treat!

Prep Time 20 mins
Cook Time 40 mins
Calories 11.7 kcal
Protein 0g
Rating 4.3 (3 Reviews)
Profiteroles Choux Puffs 29

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Profiteroles Choux Puffs

  • 1 cup Water
  • 1/2 cup (1 stick) Light Butter
  • 1 cup All Purpose Flour
  • Not found in recipe
  • 4 large Eggs

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Profiteroles Choux Puffs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Profiteroles Choux Puffs

  1. In a 2-quart heavy saucepan, bring 1 cup of water and 1/2 cup (1 stick) of light butter to a rolling boil over high heat. Reduce heat to medium, add 1 cup all-purpose flour at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
  2. Add 4 large eggs one at a time, stirring vigorously after each addition until the batter is smooth and glossy. Preheat oven to 425°F (220°C).
  3. Transfer the dough to a pastry bag fitted with a large round tip (or use a ziplock bag with a corner snipped off). Pipe 1/3-inch diameter mounds onto two large baking sheets lined with parchment paper, leaving about 1/2 inch between each puff.
  4. Gently flatten the tops of the puffs with a wet finger.
  5. Bake one sheet at a time in the middle of the preheated oven for 12-15 minutes, or until golden brown and puffed. Rotate the baking sheet halfway through for even baking. Let cool completely on a wire rack before filling.
  6. Once cooled, fill the profiteroles using an old-fashioned ketchup/mustard bottle or piping bag with your choice of filling (cool whip, pudding, crème anglaise, etc.). Drizzle with your favorite chocolate sauce (we recommend a no-fat option).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

2g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Sweets & Sides Desserts Steak Recipes Salmon Recipes Shrimp Recipes Tuna Recipes Tofu & Tempeh Recipes Mushroom Recipes European French American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Desserts Eggs Dairy Oven Easy Beginner Cook Potluck Diabetic Dinner Party Fall Finger Food Heirloom Historical Holiday Event Picnic Romantic Spring Summer Winter Eggs Stove Top Dietary Low Sodium Seasonal Comfort Food Inexpensive Low In Something Taste Mood Sweet To Go Equipment Number Of Servings Presentation