Profiteroles — Cream Puffs
Delicate, airy cream puffs filled with sweet cream and drizzled with dark chocolate. A classic French dessert that's surprisingly easy to make at home.
Profiteroles — Cream Puffs
Delicate, airy cream puffs filled with sweet cream and drizzled with dark chocolate. A classic French dessert that's surprisingly easy to make at home.
Key move
Cook choux pastry to a full boil with a short ribbon stage, then pipe 60-70 g pieces onto parchment and bake at 425°F (220°C) for 20 minutes, reduce to 375°F (190°C) for 12 minutes so shells dry out. Fill while still warm so interiors stay hollow.
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The Setup
- SaucepanMedium
- Baking SheetLarge
- Parchment Paper
- Mixing BowlLarge
- Piping Bag
The Mise en Place
5 of 9Your prep station before cooking begins
Choux Pastry (0/4)
Cream Filling (0/3)
Puffs are not puffing up.
Oven temperature may be too low. Ensure oven is preheated to the correct temperature and do not open the oven door during baking.
Puffs are collapsing after baking.
Puffs may not have been baked long enough. Ensure they are golden brown and firm before removing from the oven. Cool them completely in the oven with the door slightly ajar.
Chef's Notes
Chill the dough slightly before piping for easier handling and more uniform puffs.
Pierce the baked profiteroles immediately after removing from oven to release steam and prevent sogginess.
Bake shells ahead and freeze. Re-crisp briefly in a low oven before filling.
Dust with powdered sugar, drizzle with chocolate sauce, or serve with fresh berries.
The Method
PREHEAT
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Oven is preheated and baking sheet is lined.
COMBINE
In a saucepan, combine water (1 cup) and butter. Bring to a boil over medium heat.
Water and butter are combined and boiling.
ADD
Remove from heat and add the flour all at once. Stir vigorously until a smooth dough forms.
A smooth dough forms and pulls away from the sides of the pan.
COOL
Let the dough cool slightly for a few minutes.
Dough has cooled slightly.
ADD
Time-sensitiveAdd the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and pipeable.
Dough is smooth, shiny, and forms a ribbon when dropped from a spoon.
TRANSFER
Transfer the dough to a piping bag fitted with a round tip.
Dough is in the piping bag.
PIPE
Pipe 1-inch rounds onto the prepared baking sheet, leaving space between each puff.
1-inch rounds of dough are piped onto the baking sheet with adequate spacing.
BAKE
Time-sensitiveBake for 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during baking.
Puffs are golden brown, firm, and fully puffed.
COOL
Time-sensitiveTurn off the oven, slightly open the oven door, and let the puffs cool completely in the oven to prevent collapsing.
Puffs are completely cooled inside the oven with the door ajar.
MAKE
Prep aheadWhile the puffs are cooling, make the cream filling. In a large bowl, whip the heavy cream (1½ cups)heavy cream (½ cups), powdered sugar (¼ cups), and vanilla extract (1 tsp) until stiff peaks form.
Cream filling is whipped to stiff peaks.
MAKE
Prep aheadMake the chocolate ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream (1½ cups)heavy cream (½ cups) in a saucepan until simmering. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.
Chocolate is melting in the hot cream.
STIR
Prep aheadStir until smooth and glossy.
Ganache is smooth and glossy.
CUT
Once the puffs have cooled, cut a small slit in the side of each puff.
Each puff has a small slit on the side.
FILL
Fill each puff with the whipped cream using a piping bag or a spoon.
Each puff is filled with whipped cream.
DRIZZLE
Drizzle the chocolate ganache over the filled puffs.
Chocolate ganache has been drizzled over the filled puffs.
SERVE
Serve immediately and enjoy!
Profiteroles are ready to be served.
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