Classic Profiteroles: A Step-by-Step Guide to Perfect Choux Pastry

Dive into the delightful world of baking with this recipe for classic profiteroles, a beloved French pastry that’s both versatile and impressively elegant. Perfect for 30 medium-sized or 15 large profiteroles, this recipe utilizes simple ingredients to create light, airy puffs with a tender crust, ready to be filled with your choice of sweet cream, custard, or even ice cream. Whether you’re a seasoned baker or new to the kitchen, these profiteroles are sure to add a touch of sophistication to any meal or celebration.

Why You’ll Love This:
Profiteroles are the epitome of elegant dessert simplicity. The magic of watching a basic dough transform into golden, puffy delights is rewarding, and the versatility in filling options allows for creativity in flavors and presentations. This recipe provides a foolproof method for achieving that perfect “V” shape in the dough, indicating it’s ready to pipe and bake into beautiful choux pastries.

Perfect Occasion:
Ideal for dinner parties, special occasions, or as a refined treat for afternoon tea. Profiteroles can be dressed up or down depending on the event, making them a versatile choice for both casual gatherings and formal celebrations. Present them as a dessert tower drizzled with chocolate sauce for an eye-catching centerpiece, or serve them individually for a sweet, personal touch.

Decoration Tips:
Once filled, dust your profiteroles with powdered sugar or drizzle them with melted chocolate for a visually stunning finish. To add color and texture, garnish with fresh berries, mint leaves, or edible flowers. If serving at a party, consider a DIY profiterole station where guests can choose their fillings and toppings for a fun, interactive dessert experience.


  • 100g all-purpose flour
  • 100g butter
  • 125ml milk
  • 125ml water
  • 3 to 4 eggs
  • 1 teaspoon sugar
  • A pinch of salt


  1. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.
  2. Add all the flour at once, stirring vigorously with a wooden spoon. Reduce heat to low and continue to stir for 5 minutes until the dough forms a ball and begins to leave a crust on the bottom of the pan.
  3. Transfer the dough to a bowl to cool slightly.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should become glossy and form a “V” shape when the spoon is lifted. The exact number of eggs needed may vary based on dough dryness and egg size.
  5. Preheat the oven to 200°C (392°F). Pipe the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them apart as they will expand.
  6. Bake for 12 minutes, then reduce the oven temperature to 170°C (338°F) and bake for another 12 minutes to dry the insides, creating a hollow center.
  7. Fill with your preferred sweet filling.

Enjoy crafting these classic profiteroles, a testament to the joy of baking and the pleasure of sharing beautifully homemade pastries with friends and family.

content team

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