The Best Profiterole Recipe
✨ The Elegant History of Profiteroles: From French Kitchens to Modern Dessert Tables
If you’ve ever enjoyed a light cream puff filled with smooth custard and topped with glossy chocolate sauce, then you’ve tasted the timeless charm of a profiterole. This delicate choux pastry dessert is loved around the world and often featured at celebrations, elegant dinners, and patisseries. But before it became a favorite homemade dessert, the profiterole traveled through royal courts and European kitchens, gathering flavor and history along the way.
🍰 What Exactly Is a Profiterole?
A profiterole is a small, hollow pastry made from choux dough. It’s usually filled with sweet pastry cream or whipped cream and topped with chocolate. Though they seem fancy, these chocolate sauce desserts have humble beginnings and a surprisingly long history.
🇫🇷 A Royal Beginning
The story of the profiterole recipe begins in the 16th century. When Catherine de Medici of Italy married King Henry II of France, she brought Italian chefs to the French court. These chefs introduced new techniques, including choux pastry, a dough that puffs up in the oven thanks to its high water content.
This unique pastry became the base for many desserts, such as éclairs and profiteroles.
🍮 A Star in French Patisseries
By the 17th century, French bakers were creating new ways to use choux pastry. The profiterole, now filled with custard or cream, began to appear in fine dining menus and patisseries. Topped with warm chocolate or caramel, it quickly became a luxurious treat.
French chefs also used profiteroles to build impressive dessert towers like croquembouche, a classic at weddings and celebrations.
🌍 From France to the World
Over the years, the profiterole spread across Europe and beyond. In English-speaking countries, it’s often called a cream puff. Italians gave it their own twist with regional fillings and flavors.
Despite variations, the basic idea stayed the same: a crisp pastry shell filled with creamy sweetness, often topped with a rich chocolate sauce.
🍫 A Dessert That Never Gets Old
The chocolate-topped profiterole has become a symbol of indulgence. The contrast between cold cream and warm chocolate creates an unforgettable bite. Whether served alone or stacked high in a festive tower, profiteroles continue to be a favorite choice for anyone who loves elegant homemade desserts.
Profiteroles are more than just sweet treats. They’re a piece of culinary history and a celebration of skill and tradition. From royal feasts to modern dinner tables, this classic profiterole recipe proves that some desserts truly never go out of style.
The Best Profiterole Recipe
Equipment
- 1 saucepan
- oven
Ingredients
For the choux pastry
- 125 ml water
- 125 ml milk
- 100 g unsalted butter
- 1/2 tsp salt
- 1 tsp sugar
- 150 g all-purpose flour
- 4 large eggs (about 200 g total)
For the pastry cream filling
- 500 ml milk
- 100 g sugar
- 4 egg yolks (about 80 g)
- 40 g cornstarch
- 1 tsp vanilla extract
- 30 g unsalted butter
For the chocolate sauce
- 150 g dark chocolate (at least 60% cocoa)
- 150 ml heavy cream
- 1 tbsp butter
- 1 tbsp sugar (optional, if you prefer it sweeter)
Instructions
Make the choux pastry
- In a saucepan, combine water, milk, butter, salt, and sugar. Heat over medium until butter melts and the mixture boils.Remove from heat and quickly stir in the flour. Return to the heat and stir continuously for 2–3 minutes until the dough forms a ball and pulls away from the sides.Let it cool for 5–10 minutes. Then, beat in the eggs one at a time, mixing well after each. You should get a smooth, glossy dough.Preheat the oven to 200°C (392°F). Pipe small balls (about 3–4 cm) onto a baking tray lined with parchment paper.Bake for 20–25 minutes until puffed and golden. Let them cool completely.
Make the pastry cream
- Heat the milk in a saucepan until it’s hot but not boiling.In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.Slowly pour the hot milk into the egg mixture, whisking constantly.Return the mixture to the pan and cook over medium heat, whisking until it thickens.Remove from heat, stir in butter and vanilla. Cool completely before filling.
Make the chocolate sauce
- Heat the cream in a small pot until just about to boil.Remove from heat and add the chocolate, butter, and sugar (if using).Stir until smooth and shiny.
Assemble the profiteroles
- Fill each puff with pastry cream using a piping bag or by slicing them open.Arrange on a plate and drizzle generously with warm chocolate sauce.Serve immediately or chill for 1–2 hours.
Notes
⭐ Profiterole Tips for Perfect Results
-
Measure Ingredients Accurately
Choux pastry is sensitive to ratios. Use a kitchen scale for best results, especially when measuring flour and butter. -
Use the Right Flour
All-purpose flour works best. It gives the choux enough structure without making it too dense. -
Cook the Dough Properly
When making the choux, cook the flour-butter-water mixture until it forms a ball and leaves a film on the bottom of the pan. This removes excess moisture and improves puffing. -
Cool Before Adding Eggs
Let the dough cool slightly before mixing in the eggs. Adding eggs too early can cook them and ruin the dough. -
Add Eggs Gradually
Beat in eggs one at a time. The final dough should be smooth, shiny, and fall slowly from the spoon in a V-shape. -
Pipe Evenly
Use a piping bag for consistent size and shape. Wet your fingertip to smooth out any peaks before baking. -
Don’t Open the Oven Early
Opening the oven during baking can cause the profiteroles to collapse. Wait until they’re fully puffed and golden before checking. -
Dry Them Out
After baking, poke a small hole in each puff and return them to the oven for a few minutes. This helps dry out the inside and keeps them crisp. -
Fill Just Before Serving
For the best texture, fill profiteroles shortly before serving. Otherwise, they may become soggy in the fridge. -
Use Real Chocolate for the Sauce
For a rich and smooth topping, melt real dark or semi-sweet chocolate with heavy cream. Avoid syrupy or overly sweet sauces.
