Profiteroles

 This classic French dessert made from wonderful choux pastry is SO EASY and SO VERSATILE that you simply have to add it to your go-to recipe list. 

What You’ll Need to Make This Recipe

Chocolate: I like using semisweet chocolate but bittersweet works too. If you’re not a fan just dust lightly with powdered sugar or drizzle with caramel.

Coffee: A teaspoon of espresso or strong coffee goes a long way in bringing out the chocolate flavor of the ganache, but you can substitute it for vanilla or just skip altogether.

Ice Cream: Use whatever flavor you love. Vanilla is a classic choice but every flavor works!

How to Make Profiteroles

1. Preheat the oven to 425F. 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.

2. When the mixture comes to a rolling boil remove from heat.

3. Add all the flour at once and stir hard until all the flour is incorporated, about 60 seconds. Return to the heat and cook, stirring constantly for 30 seconds. Transfer the mixture into a mixer fitted with a paddle attachment (or a large bowl if using an electric hand mixer). Mix at medium speed for a minute to allow the dough to cool down a bit.

4. 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 a spatula as seen in the inset photo above. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated. 

5. 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.

6. Lightly brush each dollop with an egg wash. This will impart a nice golden color and help smooth out any rough spots.

Bake at 425F for about 20-25 minutes or until puffed and golden brown. Pierce each puff with a skewer then bake another 3-4 minutes, this will let the steam inside escape and crisp them up. You can crack the oven open and let them hang out after baking to further dry them out if desired. 

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.

Where does the name come from?

The name has been around from the 16th century in France and England but the original meaning is unclear. At some point it came to refer to rolls “baked under the ashes.”

Are they the same as eclairs?

Eclairs are an elongated bar shape while profiteroles are puffs of choux. Eclairs will be filled with pastry cream while profiteroles are generally filled with ice cream.

Pro Tips for This Recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• After baking make sure to give your profiteroles several pokes, and return to the oven for a few minutes. This will allow steam to escape and prevent your eclairs from getting soggy.
• Using a large star tip (869) to pipe the choux helps control the expansion of the dough during baking but you can use a large round tip or just snip the end off of a piping bag.
• You can make the shells in advance for an on-demand treat later. Freeze in an airtight container and thaw on a wire rack then bake at 300F for 10 minutes to crisp back up. 

If you’ve tried this Profiterole Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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5 from 9 votes

Profiteroles

Light as air choux puffs filled with ice cream and topped with decadent chocolate ganache.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 18 Profiteroles

Calories 170kcal

Author John Kanell

Ingredients

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 espresso 5mL, optional
• 4 oz semisweet chocolate chopped

For the filling

• 1 pint vanilla ice cream or your favorite flavor

Instructions

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.
• Transfer to a pastry bag fitted with a large round tip or an 869, pipe fat dots about 1 1/2 inches wide and an inch high spaced 2 inches apart onto a parchment-lined pan.
• Dip your finger in water and press the tops to smooth out any points of dough that remain on the surface.
• Whisk an egg and water together. Brush the surface of each eclair with the egg wash.

For Assembly:

• Bake 20-25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. Let cool on the baking sheet. If your oven heats unevenly you can rotate the halfway through baking.
• Once cooled you can cut the puffs in half and add a scoop of ice cream Inside.
• For the glaze pour the hot cream over the chocolate, add the coffee then stir. You can zap in the microwave for 20 seconds if needed. Stir again then set aside. Once cooled a bit, spoon the glaze over the profiteroles.

Video

Notes

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• After baking make sure to give your profiteroles several pokes, and return to the oven for a few minutes. This will allow steam to escape and prevent your eclairs from getting soggy.
• Using a large star tip (869) to pipe the choux helps control the expansion of the dough during baking but you can use a large round tip or just snip the end off a piping bag.
• You can freeze your shells for an on-demand treat later. Thaw on a wire rack and bake at 300F for 10 minutes to crisp back up. 

Nutrition

Serving: 50g | Calories: 170kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 30mg | Sugar: 6g | Vitamin A: 750IU | Calcium: 20mg | Iron: 0.4mg

*Nutrition Disclaimer

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