Whether you call them cream puffs, profiteroles or choux à la crème, they’re equally delicious. This classic French dessert is SO EASY and SO VERSATILE that you simply have to add it to your go-to recipe list. Can you blame me?
Steps to Make These Profiteroles
- Preheat the oven to 425 degrees. Assemble ingredients and line a sheet pan with parchment paper.
- In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed.
- With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl.
- Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Use a large round tip to pipe the choux onto your parchment-lined baking sheet. Try and space them 2 inches apart as they will expand during baking.
- Wet your clean finger and tap down the points of each dollop.
- Lightly brush each dollop with an egg wash. This will impart a nice golden color and help smooth out any rough spots.
- Bake at 245 for about 15 minutes then reduce heat and bake another 20-25 minutes or until puffed and golden brown.
STEPS TO MAKE PASTRY CREAM
- In a medium saucepan, heat the milk and vanilla bean by bringing it to a boil over medium heat. Immediately turn off the heat then set it aside to infuse for 15 minutes.
- Separate the egg whites and yolks into a separate bowls. Don’t throw out those egg whites, you can use them to make many tasty things! Put the yolks into a larger bowl
- Pour in 2/3 cup sugar in with the egg yolks and whisk them together until it’s a light and fluffy mixture.
- Now add the cornstarch and mix vigorously. You don’t want any lumps remaining! You can also sift it into the bowl to help prevent those lumps.
- Whisk in 1/4 cup of the hot milk mixture until it is incorporated then mix the remaining hot milk mixture in. Pour the mixture back into the saucepan and cook over medium-high heat, whisking continuously until thickened and slowly boiling. Now go ahead and remove from the heat and stir in the butter.
- Let it cool slightly then pour it into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill it for at least 2 hours or until ready to serve.
Frequently Asked Questions
Can you freeze unfilled profiteroles?
You can freeze unfilled profiteroles just store in an airtight container and make sure not to add any filling until defrosted and ready to serve.
Can I make choux pastry in advance?
You can make the dough up to two days in advance. Store in an airtight container and either cover the top in plastic or store in a piping bag with all the air squeezed out. Allow dough to come to room temperature before piping.
How Do You Make Profiteroles?
- You can cut the cooled choux puffs in half and pipe the pastry cream or you can poke a hole in the bottom and pipe through there.
- For the glaze pour the hot cream over the chocolate, add the coffee and vanilla then stir and melt in microwave if needed. Stir again then set aside. Once cooled, spoon the glaze over the profiteroles and garnish with crushed pistachios.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Full How to For Making Pastry Cream
If you’ve tried these Profiteroles then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Profiteroles
Choux puffs filled with pastry cream and topped with chocolate and a sprinkle of chopped pistachios.
Ingredients
Ingredients:
For the Filling
- 2 cups whole milk 473mL
- 1/2 vanilla bean split lengthwise
- 6 egg yolks
- 2/3 cup sugar 133g
- 1/4 cup cornstarch 32g
- 1 tbsp cold unsalted butter 14g
For the Pastry
- 1 cup water 236mL
- 8 tbsp 1 stick unsalted butter 113g
- 1/2 tsp salt 3g
- 1 1/2 tsp sugar 6g
- 1 cup all-purpose flour 120g
- 3 eggs plus 1 extra, if needed
For the Egg Wash
- 1 egg
- 1 1/2 tsp water 7mL
For the Chocolate Glaze
- 1/2 cup heavy cream 118mL
- 1 tsp instant espresso 5mL
- 1 tsp vanilla extract 5mL
- 4 oz semisweet chocolate coarsely chopped
Instructions
INSTRUCTIONS:
For the Filling:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
For the Pastry:
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
For Assembly:
- Using a pastry bag fitted with a large plain tip, pipe fat dots spaced 2 inches apart onto a parchment-lined pan.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
- Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- Once cooled you can cut the puffs in half and pipe the pastry cream or you can poke a hole in the bottom and pipe through there.
- For the glaze pour the hot cream over the chocolate, add the coffee and vanilla then stir and melt in microwave. Stir again then set aside. Once cooled, spoon the glaze over the profiteroles and garnish with crushed pistachios if desired.
Recipe Video
Everything about these is so so good!!! thanks for this recipe!