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Profiterole

The Best Profiterole Recipe

justbelieveyoucan
Learn how to make the best profiterole recipe with light choux pastry, creamy filling, and rich chocolate sauce. A perfect homemade dessert for any occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dessert
Cuisine French cuisine
Servings 8
Calories 420 kcal

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

  1. Measure Ingredients Accurately
    Choux pastry is sensitive to ratios. Use a kitchen scale for best results, especially when measuring flour and butter.
  2. Use the Right Flour
    All-purpose flour works best. It gives the choux enough structure without making it too dense.
  3. 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.
  4. 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.
  5. 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.
  6. Pipe Evenly
    Use a piping bag for consistent size and shape. Wet your fingertip to smooth out any peaks before baking.
  7. 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.
  8. 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.
  9. Fill Just Before Serving
    For the best texture, fill profiteroles shortly before serving. Otherwise, they may become soggy in the fridge.
  10. 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.
Keyword chocolate, pastry cream