Profiteroles are the stuff of dessert dreams—light, airy puffs of choux pastry, filled with cold vanilla ice cream or silky pastry cream, and drizzled with warm, rich chocolate sauce. They’re elegant enough for a dinner party, yet simple enough to become a family favorite.
The contrast of textures and temperatures—crisp shell, cold creamy filling, warm chocolate—is absolutely irresistible. Pile them into a tower for a stunning presentation, or serve them individually for an easy but impressive dessert. This recipe walks you through perfect choux pastry, the best fillings, and a luscious chocolate sauce that will have everyone asking for more.
Instructions
Make the Choux Pastry
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. A thin film will form on the bottom of the pan.
Add the Eggs
Transfer the dough to a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Beat on low speed for 1 minute to release steam. With the mixer running, add the eggs one at a time, beating well after each addition until fully incorporated.
The dough should be smooth, glossy, and fall from the paddle in a thick ribbon that holds a V-shape. Beat in the vanilla.
Pipe the Profiteroles
Transfer the dough to a piping bag fitted with a large plain tip (about ½ inch). Pipe small mounds (about 1½ inches in diameter) onto the prepared baking sheets, leaving about 2 inches between them. Use a wet finger to gently smooth any peaks.
Bake
Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for another 10-15 minutes until deep golden brown and crisp. Do not open the oven during baking. Turn off the oven, prop the door open slightly, and let the profiteroles cool completely in the oven. This ensures they stay crisp.
Make the Chocolate Sauce
Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate, let sit 2 minutes, then whisk until smooth. Whisk in butter and corn syrup if using. Keep warm.
Fill the Profiteroles
If using ice cream, let it soften slightly for easy piping. If using pastry cream, whisk until smooth. Use a small knife to poke a hole in the bottom of each profiterole.
Fit a piping bag with a small tip and fill each puff with ice cream or pastry cream. Work quickly if using ice cream, and return filled puffs to the freezer to firm up.
Assemble and Serve
Arrange the filled profiteroles on a platter or in a tower. Drizzle generously with warm chocolate sauce. Dust with powdered sugar and sprinkle with almonds if desired. Serve immediately.
Pro-Tips for Profiterole Perfection
- Dry the Dough Properly: Cooking the dough after adding flour removes excess moisture, which helps the profiteroles puff and become crisp. Look for a thin film on the bottom of the pan.
- Eggs at Room Temperature: Cold eggs can shock the dough and make it difficult to incorporate. Let them warm up first.
- Pipe Evenly: Uniform size ensures even baking. Small puffs (1½ inches) are classic.
- Don’t Open the Oven: The steam inside creates the puff. Opening the door lets steam escape and can cause collapse.
- Cool in the Oven: Leaving profiteroles in the cooling oven with the door ajar allows them to dry out completely and stay crisp.
- Fill Just Before Serving: Filled profiteroles can soften over time. For best results, fill within an hour of serving.
- Ice Cream vs. Pastry Cream: Both are delicious. Ice cream creates a temperature contrast with warm sauce; pastry cream is richer and more traditional.
- Make Ahead: Unfilled choux puffs can be stored in an airtight container for 2 days or frozen for a month. Crisp in a 350°F oven for 5 minutes before filling.
These Chocolate Profiteroles are elegant, impressive, and absolutely delicious.
