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Profiteroles: Little Clouds of Joy Filled with Cream
Few desserts manage to feel both refined and playful at the same time, but profiteroles achieve this balance effortlessly. These delicate French pastries, made from classic choux dough, are light as air, crisp on the outside, and hollow on the inside—perfect for holding generous amounts of cream. Finished with a silky chocolate sauce, profiteroles are proof that simple ingredients, when treated with care, can create something truly magical.
Often served at elegant dinners, weddings, or festive gatherings, profiteroles are surprisingly approachable to make at home. With patience and attention to technique, even beginner bakers can master this timeless dessert.
What Makes Profiteroles Special?
Unlike cakes or cookies that rely on baking powder or yeast, profiteroles rise thanks to steam. Choux pastry contains a high amount of moisture, which turns into steam in the oven. This steam causes the dough to puff dramatically, creating a hollow center without any cutting or shaping.
The result is a pastry shell that is crisp on the outside, tender on the inside, and completely empty in the center—ready to be filled with whipped cream, pastry cream, ice cream, or even savory fillings like cheese or herbed cream.
Ingredients You’ll Need
For the choux pastry
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- 1/4 teaspoon fine salt
For the cream filling
- 1 1/2 cups (360 ml) cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate sauce (optional but classic)
- 1/2 cup (85 g) dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
How to Make Profiteroles, Step by Step
Step 1: Prepare the Choux Dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and helps the profiteroles bake evenly.
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is completely melted and the mixture comes to a rolling boil.
Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the saucepan to low heat and cook the dough for about 1 to 2 minutes, stirring constantly. This step dries out the dough slightly, which is essential for proper puffing in the oven.
Step 2: Add the Eggs
Transfer the dough to a mixing bowl and let it cool for 3 to 5 minutes. This prevents the eggs from cooking when added.
Add the eggs one at a time, mixing thoroughly after each addition. The dough may look separated at first, but keep mixing until it becomes smooth and glossy. The final texture should be thick yet pipeable.
Step 3: Shape and Bake
Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly smooth any sharp peaks with a damp finger.
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 10 to 15 minutes. The profiteroles should be puffed, golden brown, and firm to the touch.
Do not open the oven door during baking, as sudden temperature changes can cause the pastries to collapse.
Once baked, remove them from the oven and poke a small hole in the side of each profiterole to release steam. Allow them to cool completely on a wire rack.
Step 4: Prepare the Cream Filling
In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep the cream chilled until ready to use.
Using a piping bag fitted with a small tip, fill each cooled profiterole through the steam hole or by slicing them gently in half.
Step 5: Make the Chocolate Sauce
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for one minute. Stir gently until the sauce is smooth and glossy.
Serving Profiteroles
Arrange the filled profiteroles on a serving plate and drizzle generously with warm chocolate sauce. They can be stacked into a small tower for a dramatic presentation or served individually.
Profiteroles are best served shortly after filling to preserve their crisp texture. If needed, the shells can be baked in advance and filled just before serving.
Tips for Perfect Profiteroles
Always measure ingredients accurately, especially flour and eggs. Too much flour can make the dough heavy, while too many eggs can cause it to spread.
Ensure the oven is fully preheated before baking. High initial heat is crucial for steam production and proper rise.
Why Profiteroles Are Worth the Effort
Profiteroles may look impressive, but their magic lies in technique rather than complexity. Once you understand the basics of choux pastry, the possibilities are endless.
From elegant dinner parties to joyful family celebrations, these little clouds of joy never fail to impress. Crisp, creamy, and indulgent, profiteroles are a timeless dessert that truly lives up to their reputation.