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Classic French Profiteroles Recipe

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4.9 from 53 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/classic-french-profiteroles-recipe/