Classic French Profiteroles Recipe

Introduction

Classic French profiteroles are delicate pastries featuring light and airy choux pastry filled with silky vanilla cream and topped with rich chocolate ganache. This recipe is make-ahead friendly and perfect for impressing guests with an elegant dessert presentation.

Ingredients

• For the Choux Pastry:
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• For the Vanilla Cream Filling:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons pure alcohol free vanilla extract
• 1 cup heavy cream, whipped
• For the Chocolate Ganache:
• 8 ounces high-quality dark chocolate, chopped
• 1 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Step 2: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Step 3: Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball.
4. Step 4: Return the saucepan to heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
5. Step 5: Transfer the dough to a mixing bowl and let cool for 5 minutes.
6. Step 6: Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
7. Step 7: Transfer the mixture to a piping bag fitted with a large round tip.
8. Step 8: Pipe 1.5-inch rounds onto the prepared baking sheets, spacing them 2 inches apart.
9. Step 9: Bake for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
10. Step 10: Pierce each puff with a small knife to release steam and let cool completely.
11. Step 11: For the vanilla cream, heat milk in a saucepan until just simmering.
12. Step 12: In a bowl, whisk sugar, egg yolks, and cornstarch together.
13. Step 13: Gradually pour hot milk into the egg mixture, whisking constantly.
14. Step 14: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
15. Step 15: Remove from heat, stir in vanilla extract, and cool completely.
16. Step 16: Fold whipped cream into the cooled custard until smooth.
17. Step 17: To make ganache, place chopped chocolate in a heat-safe bowl.
18. Step 18: Heat cream until just simmering and pour over chocolate. Let stand 1 minute, then stir until smooth.
19. Step 19: Cut cooled puffs horizontally and fill with vanilla cream using a piping bag.
20. Step 20: Dip the top of each puff in chocolate ganache.
21. Step 21: Refrigerate until ganache sets before serving.

Tips & Variations

• Use eggs at room temperature for a smoother choux dough.
• Don’t skip drying out the dough on the stove to ensure crisp shells.
• Bake until the puffs are deeply golden for the best texture.
• For a lighter filling, try folding in a little less whipped cream or using pastry cream instead.
• Serve with a light dusting of powdered sugar or alongside fresh berries for added elegance.

Storage

Unfilled puffs can be stored in an airtight container at room temperature for up to 24 hours. Once filled, profiteroles should be refrigerated and are best enjoyed within 24 hours. Reheat slightly chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the profiteroles ahead of time?

Yes, you can make and bake the choux pastry puffs a day in advance and store them unfilled in an airtight container. Fill and ganache them just before serving for the best results.

What can I substitute for heavy cream in the ganache?

You can use half-and-half or whole milk for a lighter ganache, but the texture will be less rich and smooth. For best results, stick to heavy cream.

Classic French Profiteroles Recipe

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Classic French Profiteroles featuring light and airy choux pastry filled with silky smooth vanilla cream and topped with rich chocolate ganache. This make-ahead dessert is perfect for impressing guests with an elegant presentation and irresistible flavors.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 20 profiteroles 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons pure alcohol free vanilla extract
• 1 cup heavy cream, whipped

For the Chocolate Ganache:

• 8 ounces high-quality dark chocolate, chopped
• 1 cup heavy cream

Instructions

1. Preheat and Prepare: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking.
2. Make the Choux Pastry Dough: In a medium saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball forms. Return to heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
3. Incorporate Eggs: Transfer dough to a mixing bowl, cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4. Pipe and Bake Puffs: Transfer dough to a piping bag with a large round tip. Pipe 1.5-inch rounds onto the prepared baking sheets spaced 2 inches apart. Bake for 20-25 minutes until golden brown and puffed, avoiding opening the oven during baking.
5. Cool Puffs: Pierce each puff with a small knife to release steam and let cool completely on a wire rack.
6. Prepare Vanilla Cream: Heat milk in a saucepan until just simmering. In a bowl, whisk sugar, egg yolks, and cornstarch. Gradually pour hot milk into egg mixture while whisking constantly.
7. Thicken Cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla extract, then let cool completely.
8. Fold in Whipped Cream: Gently fold whipped cream into the cooled vanilla custard until smooth and fully combined to create a light filling.
9. Make Chocolate Ganache: Place chopped dark chocolate in a heat-safe bowl. Heat heavy cream until just simmering and pour over the chocolate. Let stand for 1 minute, then stir until smooth and glossy.
10. Assemble Profiteroles: Slice cooled puffs horizontally. Using a piping bag, fill each with the vanilla cream. Dip the tops of the filled puffs into the chocolate ganache.
11. Chill: Refrigerate assembled profiteroles until the ganache sets and the dessert is slightly chilled before serving.

Notes

• Use room temperature eggs to ensure proper dough texture.
• Drying out the dough while cooking is crucial for perfect puffiness.
• Do not open the oven during baking to prevent deflating the puffs.
• Piercing puffs right after baking releases steam and maintains crispness.
• Serve profiteroles slightly chilled for the best texture and flavor.
• Store unfilled puffs in an airtight container for up to 24 hours.
• Filled profiteroles are best consumed within 24 hours.
• Keep assembled profiteroles refrigerated until serving.

Keywords: profiteroles, choux pastry, vanilla cream filling, chocolate ganache, French dessert, cream puffs, classic dessert