Featuring a crisp choux pastry shell, luscious pastry cream filling, and a decadent, glossy chocolate glaze, every bite of these easy profiteroles is like a taste of heaven! Whether making them for a special occasion or just because, these fun, bite-sized treats are guaranteed to impress!
Best foolproof profiteroles recipe
If you've ever dreamt of making profiteroles at home, you're in the right place! Mastering choux pastry might seem intimidating, but once you get the hang of it, you'll feel like a pastry chef!
Having perfected foolproof recipes for éclairs and Paris-Brest (and even a Paris-Brest class), I know that great choux pastries boil down to the right ingredients and baking technique. This classic profiteroles recipe turns my éclairs into a bite-sized form that makes them even more irresistible.
However, why this is the best profiteroles recipe isn't just about getting it right in my kitchen but also making sure you can recreate it easily in yours. Therefore, I break down every step in detail, plus troubleshooting tips to avoid the common choux pastry pitfalls before they happen. Let's get started!
Profiteroles ingredient tips
Using the right ingredients makes all the difference when it comes to light, airy profiteroles, and rich pastry cream. Use 3% whole milk and European-style butter (unsalted butter only) with at least 82% fat for the best results.
Unlike most baking recipes, the butter and milk temperature doesn't make a difference for the choux pastry since they will be heated (although softened butter is best, so the choux pastry ingredients will melt together at the same time). However, the eggs must be at room temperature to emulsify correctly. If necessary, place the eggs in a bowl of warm water for 5-10 minutes before starting.
A small amount of granulated sugar and salt is necessary to enhance the flavor, balance the sweetness, and contribute to the golden brown color. Don't skip the salt!
One key baking secret is that high-protein bread flour (around 13% protein) is a must, as anything lower won't create a light, hollow center. If "bread flour" isn't labeled in your country, check for flour suitable for bread dough.
When making the pastry cream and chocolate ganache, use the best vanilla extract available, heavy cream with at least 36% fat, and a high-quality semi-sweet chocolate like Callebaut or Lindt.
For a printable recipe card incl. ingredient quantities, visit the original profiteroles recipe at Spatula Desserts.
First, you need to cook the dough
Start by sifting the flour to remove lumps, then set it aside. Heat the butter, water, milk, salt, and sugar in a stainless steel saucepan over medium heat until it simmers.
Immediately remove the saucepan from the heat and add the sifted flour in one heap.
Stir the mixture quickly with a rubber spatula or wooden spoon until the flour is fully incorporated and a smooth dough forms without visible flour bits in it.
Return the pan to the heat and cook for 3-5 minutes, stirring constantly, until a thin layer forms on the bottom of the pan and some liquid evaporates.
Transfer the dough to the stand mixer bowl. Use the paddle attachment to mix the dough for about a minute on low speed so it cools slightly.
Be extra careful when mixing the eggs in
Lightly whisk the room-temperature eggs, then slowly and carefully mix them into the dough in small amounts while the mixer is on, ensuring they are fully incorporated before adding more. You may need to adjust the amount of egg depending on moisture loss during cooking and the type of flour used.
Within 2-3 minutes, the dough should turn smooth, glossy, and a pipeable texture. If it slowly falls off the paddle in a V shape, it is good to go!
This is how you pipe profiteroles
To pipe, use a piping bag fitted with a 0.5-inch French star nozzle (never use a round tip, unlike other online recipes state). Spoon the dough into the bag, then chill in the refrigerator for an hour.
Once chilled, pipe 16 evenly sized profiteroles onto a perforated baking mat or rimmed baking sheet lined with parchment paper. Leave enough space between each to give them room to expand.
Hold the piping bag vertically at a 90° angle and apply steady pressure while piping. To smooth any peaks, gently tap them with a wet fingertip.
Lightly dust the profiteroles with powdered sugar to help prevent cracking. Then, place them in the freezer for at least an hour before baking. Freezing encourages even rise and fewer cracks on your profiteroles.
Bake and watch the magic
Unlike some recipes that change the temperature halfway through baking, I find keeping an even temperature throughout produces the best results. Make sure your oven fan is OFF when baking, as it can create too much air circulation and cause cracks.
Start by preheating your oven to 200°C (392°F). Then, transfer the tray of frozen profiteroles to the oven, lower the temperature to 170°C (338°F), and bake for 30 minutes.
Avoid opening the oven door for the first 20 minutes, which can cause the choux to collapse. If you're baking them for the first time, test one profiterole at the 30-minute mark—it should be golden, puffed up, and hold its shape at room temperature without deflating. If necessary, bake for a few more minutes.
Let your profiteroles cool to room temperature on the mat or baking sheet before the next step!
Fill them with silky pastry cream
To make the pastry cream filling, whisk your sugar and room-temperature egg yolks in a bowl for 1-2 minutes until the texture becomes light and fluffy. Then, mix in the cornstarch, all-purpose flour, and vanilla extract until it becomes nice and smooth.
Heat the milk in a saucepan over medium heat until it simmers. Slowly pour the warmed milk into the egg yolk mixture, whisking constantly to temper the yolks while preventing them from scrambling.
Pour the mixture back into the saucepan and cook over medium heat, stirring vigorously until the cream thickens. If lumps form, keep whisking until smooth.
Remove from the heat and strain out any remaining lumps if necessary. Then, add the softened butter in small chunks, stirring until fully incorporated.
Let the finished pastry cream cool completely before using. In the meantime, transfer it to a shallow bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming.
Make a small hole in the bottom of the cooled profiteroles using a skewer or piping nozzle. Transfer the cooled pastry cream into a piping bag fitted with a small round tip and pipe it into each profiterole until filled.
Finally, top with an easy chocolate ganache glaze
Use a microwave to melt the chocolate for a few seconds until semi-melted, and heat the heavy cream in a saucepan until it begins to simmer. Pour the simmering cream over the semi-melted chocolate and use a rubber spatula to stir until smooth. Next, mix in the softened butter.
Set the warm chocolate ganache aside until it cools to approximately 30°C (86°F) and has a smooth consistency that isn't too runny (too warm) or thick (cooled too much).
Dip the tops of the filled profiteroles into the cooled glaze, ensuring they have an even coat. Gently tap it with your fingers to remove any excess glaze.
Place the glazed profiteroles in the fridge for 2-3 minutes to allow the glaze to set before serving.
How to store profiteroles
Enjoy your profiteroles immediately after filling them for the best texture and flavor. With time, they tend to lose their crispness due to the choux pastry absorbing the moisture from the filling.
Store leftovers in the fridge for up to a day. Make sure to cover them so they do not absorb any outside odors! If unfilled, you can store them for several days at room temperature in an airtight bag.
I do not recommend freezing filled profiteroles since the texture will change once thawed. However, you can freeze the unbaked choux pastry or unfilled baked profiteroles in a sealed freezer-safe bag. After thawing, you may need to briefly pop them back in the oven to re-crisp.
My final expert tips
- When moving the dough into the piping bag, avoid mixing in air bubbles, as they can affect the piping and, as such, the final result. To get rid of the air pockets, lay the pastry bag flat on the work surface and gently press it with your hands.
- Chilling the dough twice is crucial for crack-free profiteroles, so don't skip these steps. If making profiteroles for the first time, freezing them for 1-2 hours after piping will help ensure the best results.
- Mixing the choux pastry is easiest with a stand mixer with a whisk attachment or electric hand mixer. However, in case of emergency, you can also mix it manually with a hand whisk.
- When making pastry cream, use a small to medium-sized saucepan with even heat distribution to prevent the milk from burning.
- Once prepared, chill the pastry cream in the fridge before using it to help it set into a smooth, pipeable consistency.
Helpful equipment
Accuracy is a must for flawless profiteroles, so use a digital scale to give you the most precise measurements. You'll also need a digital oven thermometer to ensure the exact oven temperature (another must in this recipe)!
You will need a stand mixer and rubber spatula to mix the ingredients and a perforated baking mat that evenly distributes the heat. You can also use a baking sheet; however, the perforated equipment makes the profiteroles neater. A piping bag and a French star nozzle tip are necessary for making each of the profiteroles!
Try some of my other choux pastry recipes
Once you've gotten the hang of this easy profiteroles recipe, you'll want to try my other choux pastry desserts:
And for even more French-inspired dessert recipes, check out my roundup of the Top Famous French Pastries!
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