Profiteroles
Experience the elegance of French sweets with our profiteroles recipe. Crisp pastry shells meet creamy vanilla ice cream, all finished with a glossy drizzle of chocolate sauce. These little puffs look absolutely astonishing yet are so easy to prepare, making them a brilliant treat for special occasions and quiet weekend afternoons alike.
Ingredients
Choux pastry
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125 ml
Water
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125 g
Butter
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½ tbsp
Icing sugar
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¼ tbsp
Salt
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120 g
Flour
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4
Eggs
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Chocolate sauce
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25 g
Butter
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100 ml
Double cream
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25 g
Icing sugar
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2 tbsp
Cocoa
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1 tbsp
Syrup
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¼ tsp
Salt
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Filling
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Cream
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|---|
Instructions
Choux pastry
Chocolate sauce
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Use a piping bag fitted with a round nozzle to pipe the choux pastry in evenly sized mounds about the size of a walnut. Hold the bag upright and apply steady pressure to keep the shape round. Finish each one with a damp fingertip to smooth the peak and avoid uneven puffing in the oven. Remember to leave space between them on the tray, as they will expand while baking.
While making your choux pastry, take the time to cook the flour properly once it has been added to the saucepan. Stir vigorously over medium heat for at least 1–2 minutes until the dough looks glossy and pulls away from the sides of the pan. This step dries out the mixture so it can hold its shape, helps the profiteroles rise in the oven, and gets rid of the raw flour taste.
Questions about profiteroles
First-time profiteroles often come with a few surprises. We have put together clear answers to common questions to help you along the way.
What are profiteroles?
Profiteroles are classic French pastries made from choux dough, known for their crisp exterior and hollow interior. They are usually filled with whipped cream, custard, or ice cream, and topped with chocolate sauce. Originating in France, profiteroles have been enjoyed since at least the 17th century and remain a staple of pâtisserie menus today.
Can you freeze profiteroles?
Yes, profiteroles can be frozen, but only before filling and decorating. Freeze the baked pastry shells on a tray until firm, then store them in an airtight container or freezer bag for up to 1 month. Let them thaw at room temperature before filling with ice cream and finishing with chocolate sauce. Assembled profiteroles should not be frozen, as the pastry will turn soggy, and the ice cream may form ice crystals once thawed.
Should I pierce profiterole shells after baking?
Yes, you should pierce profiterole shells right after baking, which helps release steam from the inside. Use a small knife or skewer to make a tiny hole in the side or bottom of each shell while they are still hot. It also keeps the shells crisp as they cool, especially if you are not filling them straight away.
Why did my profiteroles collapse after baking?
Your profiteroles collapsed after baking because the dough was too wet, they were underbaked, or the oven door was opened too early. When steam escapes before the pastry structure has set, the shells lose their shape and sink. You can avoid it by cooking the dough properly before adding the eggs, baking until golden all over, and keeping the oven door closed until the profiteroles are done.
How do I know when profiteroles are fully baked?
Your profiteroles are fully baked when they have a deep golden colour and feel firm and dry on the surface. They should look evenly browned all over, with no pale spots. Rely on the colour rather than the clock, and avoid opening the oven door during baking, as the heat drop will affect the rise and finish.
Nutritional values
Nutritional value, per
2068 Kcal
| Fibre | - | 8.4 gram fibers |
| Protein | 3.1 | 15.8 gram |
| Fat | 69.7 | 163.1 gram |
| Carbohydrates | 27.2 | 138.2 gram |
Recommended information
Serving suggestion
Enjoy homemade French profiteroles
Of all the classics in French baking, few are as beloved, or as beautifully crafted, as profiteroles. Crisp shells, airy centres, and decadent fillings embody everything we love about French pâtisserie: elegance, precision, and taste. Filled with everything from cream to chocolate, it is a bite-sized masterpiece that blends history with indulgence.
Our recipe keeps things easy to follow, making the process of preparing profiteroles at home full of joy and satisfaction. The hands-on steps are part of the enjoyment, turning it into a shared experience. Filling them is the final and most enjoyable step, best done with a few helping hands nearby.
Puffy, airy, and crumbly choux pastry
Baked until golden-brown and crisp, choux pastry has a delicate shell that cracks gently as soon as you take a bite. The inside is airy and almost hollow, with a light chew that holds its shape and stays ready for the filling. It has a mild, buttery flavour that works fantastically as a base with both ice cream and chocolate sauce.
Filled with ice cream and chocolate sauce on top
The choux pastry is filled with smooth vanilla ice cream and crowned with a lavish drizzle of chocolate sauce. The cold ice cream creates a delightful contrast to the crisp pastry, allowing your every bite to be an exciting play of temperatures and textures.
The ice cream’s vanilla sweetness blends naturally with the decadent, rich streaks running all throughout the chocolate sauce. It is thick and glossy from butter, double cream, and syrup, with a deep flavour that comes from bittersweet cocoa powder.
An impressive treat for special moments
Profiteroles have a truly extravagant look, bringing a sense of celebration wherever they appear. They are one of those treats that fit naturally at birthdays, anniversaries, holiday dinners, or any gathering that calls for a sweet finale. The timeless pairing of vanilla and chocolate presented in these dainty one-bite pastries will make them the most sought-after treat on your dessert spread.
For more classic French pâtisserie in small form, explore our madeleines, éclairs, and chocolate macarons. They are equally impressive, especially when served on a tray for your guests to pick and choose.
Explore creative variations
Once you have mastered the classic profiterole, it is hard to resist trying a few playful changes. Swapping the vanilla ice cream for other flavours is an easy way to steer the whole experience in a new direction. Try lemon sorbet for a sharp, icy contrast to the pastry, or raspberry sorbet for a tangy fruitiness. For something creamier, coffee ice cream offers soft bitterness, pistachio adds a rounded earthiness, and salted caramel has that sweet-salty edge with a hint of burnt sugar.
You can also rethink how the profiteroles are filled. Instead of slicing them open, pipe the filling through the base to keep the pastry enclosed. The result is a neat little puff with a surprise inside. Fill them with lemon curd for a citrusy, silky centre, vanilla custard for a sweet warmth, or coffee cream for a roasted intensity.
On top, the chocolate sauce is not the only option. A glossy caramel sauce provides deep sweetness with a hint of bitterness, while dark berry coulis adds a tangy finish and a pop of colour.
