Delicious Homemade Profiteroles: A Step-By-Step Recipe

Ingredients

1 cup of water
1/2 cup of unsalted butter
1/4 teaspoon of salt
1 cup of all-purpose flour
4 large eggs
1 cup of heavy cream
2 tablespoons of powdered sugar
1 teaspoon of vanilla extract
200g of dark chocolate

Steps and instructions

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Once boiling, quickly add the flour and stir vigorously until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
Add the eggs, one at a time, stirring well after each addition. The dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a large round nozzle. Pipe small mounds onto the prepared baking tray.
Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed up. Let them cool on the baking tray.
While the profiteroles are cooling, prepare the cream filling. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the profiteroles are cool, slice them in half. Pipe or spoon the cream filling into the bottom half of each profiterole.
For the chocolate topping, melt the dark chocolate in a heatproof bowl over simmering water, or in the microwave. Drizzle over the filled profiteroles.
Place the top half of the profiterole on the cream and serve immediately.

Tools for making

Saucepan - Used to boil water, butter, and salt for the dough.
Piping bag - Used to pipe the dough onto the baking tray.
Large round nozzle - Fitted on the piping bag to shape the profiteroles.
Baking tray - Used to bake the profiteroles in the oven.
Parchment paper - Lined on the baking tray to prevent sticking.
Whisk - Used to stir the dough and incorporate the eggs.
Heatproof bowl - Used to melt the chocolate for the topping.
Simmering water - Used to create a double boiler for melting the chocolate.
Microwave - Alternative method to melt the chocolate.

Recipe variations

Replace the all-purpose flour with whole wheat flour for a healthier alternative.
Add a teaspoon of flavored extract such as almond or orange to the dough for a different flavor profile.
Instead of a sweet filling, try a savory option like herbed cream cheese or goat cheese.
Make a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
For a nutty twist, fold in some finely chopped nuts like almonds or hazelnuts into the dough.
Experiment with different chocolate coatings like white chocolate or milk chocolate instead of dark chocolate.
Instead of traditional profiterole shapes, pipe the dough into different shapes such as hearts or stars.
For a unique twist, fill the profiteroles with a fruit compote or flavored whipped cream.
Add a sprinkle of cinnamon or cocoa powder to the dough for added flavor.
Create a caramel sauce to drizzle over the filled profiteroles for an extra indulgent treat.

Recipe overview

Profiteroles are a classic French dessert that will impress your guests at any gathering. These little pastry puffs are filled with sweet whipped cream and topped with a silky layer of dark chocolate. This recipe guides you step-by-step through the process of crafting your own homemade profiteroles. Expect to start by making a simple choux pastry, which will puff up in the oven to create hollow shells. These will then be filled with a rich, vanilla-infused cream and finally, a dark chocolate topping is drizzled over each one. Crisp on the outside, creamy on the inside, and decadently chocolaty on top, these profiteroles are a truly indulgent treat. Despite their elegant appearance, they're surprisingly straightforward to make, so don't be intimidated if you're a baking beginner. Roll up your sleeves and prepare to wow your friends and family with these delightful desserts!

Common questions

Can I use salted butter instead of unsalted butter? No, it is recommended to use unsalted butter in this recipe to have better control over the overall saltiness of the profiteroles.
Can I use a different type of chocolate for the topping? Yes, you can use milk chocolate or white chocolate if you prefer. However, dark chocolate is commonly used for its rich flavor which pairs well with the cream filling and choux pastry.
Can I make the profiteroles in advance? Yes, you can bake the profiteroles in advance and store them in an airtight container at room temperature for up to 2 days. However, it is best to fill them with the cream and add the chocolate topping just before serving to maintain their freshness and texture.
Can I freeze the profiteroles? Yes, you can freeze the unfilled profiteroles. Once they are cooled, place them in a freezer-safe container or bag and store them in the freezer for up to 1 month. Thaw them at room temperature before filling and serving.
Can I use whipped cream from a can instead of making my own? Yes, you can use pre-made whipped cream from a can as a time-saving option. However, homemade whipped cream tends to have a better texture and flavor.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and other ingredients.
Saucepan - Used for boiling the water, butter, and salt mixture.
Piping Bag - A bag with a nozzle for piping the dough onto the baking tray.
Baking Tray - A flat tray for baking the profiteroles in the oven.
Parchment Paper - Used to line the baking tray and prevent sticking.
Whisk - To mix and incorporate the eggs into the dough.
Knife - For slicing the cooled profiteroles in half for filling.
Electric Mixer - Optional, but helpful for whipping the cream to stiff peaks.
Heatproof Bowl - Used for melting the chocolate for the topping.
Spatula - For drizzling the melted chocolate over the filled profiteroles.

Origin stories

Profiteroles, those little puffs of choux pastry filled with cream and drizzled with chocolate, have an intriguing history. They originated in Italy in the 16th century, created by none other than the renowned chef Popelini. However, it was in France where they truly came into their own. Known as "Petits Choux" or "Little Cabbages" for their shape, they quickly gained popularity in French royal courts. Even now, they maintain that air of indulgent elegance. So when you bite into a profiterole, you are savoring a recipe that has delighted and impressed for centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.