These classic profiteroles are light, airy, and absolutely irresistible, with a crispy shell and a rich, creamy filling. The secret to ensuring they don’t deflate lies in the careful technique used to make the choux pastry. Filled with a silky smooth cream, they’re finished with a decadent chocolate sauce (recipe in the comments!). Whether you’re making them for a special occasion or just to treat yourself, these profiteroles are a guaranteed hit.
Why You’ll Love This:
You’ll love these profiteroles for their delicate, crispy exterior and the rich, creamy filling that melts in your mouth. The choux pastry is light and perfectly puffed, making each bite a perfect combination of texture and flavor. This recipe ensures that the profiteroles won't deflate after baking, thanks to the careful baking process and tips to lock in that perfect puff. Easy to make and impressive to serve, they are the perfect dessert for family gatherings, celebrations, or a sweet treat anytime.
Perfect Occasion:
These profiteroles are perfect for any celebration, from birthdays and dinner parties to holidays and casual gatherings. They look stunning and taste divine, making them an ideal show-stopping dessert. Plus, you can prepare the choux pastry ahead of time and freeze it, making it a convenient option for busy hosts. Whether you’re serving them at a formal event or enjoying them with a cup of coffee, these profiteroles will always impress.
Decoration Tips:
To elevate the presentation of these profiteroles, drizzle them with a rich chocolate sauce and dust with powdered sugar just before serving. You can also fill them with a variety of flavored creams, such as vanilla, chocolate, or even coffee-flavored filling. If you want to add a bit of color, garnish with fresh berries or mint leaves. The beauty of profiteroles is in their simplicity, so keep the presentation clean and elegant for the best effect.
Choux Pastry Ingredients (for two full trays):
- 1.5 cups water
- 1.5 cups flour
- A pinch of salt
- 1 teaspoon sugar
- 125 grams butter
- 5 large eggs (room temperature)
- Half a packet of vanilla
Instructions for Choux Pastry:
- Prepare the Dough:
- In a saucepan, combine the water, salt, sugar, and butter. Heat the mixture until it comes to a boil.
- Once boiling, reduce the heat to low and slowly add the flour, stirring constantly. Cook for 3-4 minutes, stirring, until the mixture forms a smooth dough.
- Remove from heat and mix in the vanilla. Allow the dough to cool slightly.
- Incorporate the Eggs:
- Once the dough has cooled down a bit, start adding the eggs one at a time, mixing well after each addition. Use a wooden spoon or mixer with a paddle attachment to combine. Make sure each egg is fully absorbed before adding the next one.
- The dough should be thick but not too runny. It should hold a "V" shape when lifted with a spoon (you can check this in your dough consistency).
- Shape the Profiteroles:
- Preheat the oven to 175°C (350°F).
- Line a baking tray with parchment paper. Using a piping bag or spoon, place small mounds of dough on the tray, leaving space between them. Smooth the tops with a damp finger to avoid any peaks.
- Bake for 30-35 minutes or until golden brown. Do not open the oven while baking, as this could cause the profiteroles to deflate. Once golden, turn off the oven and leave them in the oven with the door closed for 10-15 minutes to ensure they remain puffed.
- For extra crispiness, you can poke a small hole in each profiterole with a toothpick to release steam before placing them back in the warm oven for a few more minutes.
Cream Filling Ingredients:
- 500 ml milk
- 2/3 cup granulated sugar
- 1 egg
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 packet vanilla
- 1 tablespoon butter
Instructions for Cream Filling:
- Cook the Cream:
- In a saucepan, whisk together the milk, sugar, egg, flour, and cornstarch until smooth.
- Place the mixture on medium heat and cook, stirring constantly, until it thickens to a custard-like consistency.
- Once thickened, reduce heat to low and cook for another minute. Remove from heat and stir in the butter and vanilla.
- Let the cream cool completely, stirring occasionally to prevent a skin from forming.
- Assemble the Profiteroles:
- Once the profiteroles have cooled, cut them in half or poke a hole at the bottom. Fill them with the cream using a piping bag.
- Optionally, drizzle with chocolate sauce and serve chilled.
Enjoy!