A delicious and decadent dessert for a special occasion - or simply because. These Profiteroles (also known as cream puffs) are made from butter, eggs, flour, cream, custard cream and dark chocolate. While you might not believe it, they are easy to make at home!
Profiteroles are typically seen as a traditional dessert for Christmas. But I say, why not have them all year round! They are so delicious and sweet, yet light, and I love how crispy they are on the outside, with the soft custard cream waiting for you on the inside. While there a few technical aspects to 'get right', they are surprisingly easy to make whenever the occasion suits.
If you like these, you might also enjoy my Individual Tiramisu or Crème Brûlée.
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Ingredient notes:
- Eggs: As always, I use size 7 eggs in my cooking. For this recipe, you want your eggs at room temperature.
- Chocolate: Dark chocolate is probably best for this recipe as it helps to cut through the sweetness of the cream, and it's also more traditional for the profiteroles.
- Custard: I love how creamy this custard makes the filling.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Profiteroles: Preheat the oven to 190°C fan bake. Line trays with baking paper. In a large saucepan, add the butter, water, sugar and salt. Place on a medium heat and bring to a simmer and mix until butter has melted.
Remove from the heat and add the flour. Mix until combined then place back on the heat and cook for 3-5 minutes until the dough is thick enough for a teaspoon to stand up in it.
Place the mixture into the bowl of a stand mixer. Spread the mixture across the bowl to help cool it down. Add the first 4 eggs, one at a time beating well after each addition. Test the consistency of the mixture by placing it between your finger and your thumb. If you have two peaks the mixture is ready. If it's too thick, add the remaining egg, beaten, half at a time.
Once you have the right consistency, place the mixture into a piping bag. Pipe small blobs onto the lined baking tray, bearing in mind they will triple in size.
Place in the oven for 20 minutes until the profiteroles have risen and turned golden. Then reduce the oven to 150°C for a further 20 minutes. Do not open the oven at all during the baking process. Remove from the oven and set aside to cool completely before filling.
Custard cream: Add the cream and icing sugar to the bowl of a stand mixer. Whip until soft peaks form. Add the custard to the whipped cream, fold together. Place the custard cream into a piping bag.
Chocolate ganache: Place the chocolate and cream in a microwave proof bowl. Microwave in 30 second bursts, stirring each time until the mixture comes together. Set aside to cool slightly.
Assemble: Poke a small hole in the base of each profiterole. Pipe the custard cream inside. Repeat until all of the profiteroles are filled. Hold the filled profiteroles by the base and dip the top into the chocolate ganache. Place on a tray and refrigerate until ready to serve.
Place on a tray and refrigerate until ready to serve.
Recipe FAQs:
Technically, they are made from the same ingredients so are very similar. The difference comes down to the shape. Profiteroles are usually small and round, whereas eclairs are bigger and more oblong in shape. In fact, I have a recipe for a Giant Chocolate Eclair!
Yes, you can freeze the cooked profiteroles (unfilled) for up to 3 months. Simply defrost and then pop them back in a hot oven for a few minutes to get them crispy again.
Room-temperature eggs mix better into the baking batter and help to ensure the end result is lighter and fluffier.
Storage:
Store any leftover profiteroles in an airtight container in the fridge for up to three days.
Top tips:
You can make all of the components ahead of time and then assemble them when you're ready to serve.
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Profiteroles
These Profiteroles (also known as cream puffs) are made from butter, eggs, flour, cream, custard cream and dark chocolate, and while you might not believe it, are easy to make at home!
Ingredients
Choux pastry
- 120g butter
- 1 cup water
- 1 Tbsp sugar
- ½ tsp salt
- 1 cup flour, sifted
- 5 eggs, size 7, room temperature
Custard cream
- 1 ½ cups cream
- 1 Tbsp icing sugar
- 3 cups thick, store-bought custard, 750g
Chocolate ganache
- ⅓ cup cream
- 150g dark chocolate in pieces
Instructions
- Profiteroles: Preheat the oven to 190°C fan bake. Line trays with baking paper.
- In a large saucepan, add the butter, water, sugar and salt. Place on a medium heat and bring to a simmer and mix until butter has melted.
- Remove from the heat and add the flour. Mix until combined then place back on the heat and cook for 3-5 minutes until the dough is thick enough for a teaspoon to stand up in it.
- Place the mixture into the bowl of a stand mixer. Spread the mixture across the bowl to help cool it down.
- Add the first 4 eggs, one at a time beating well after each addition. Test the consistency of the mixture by placing it between your finger and your thumb. If you have two peaks the mixture is ready. If it’s too thick, add the remaining egg, beaten, half at a time.
- Once you have the right consistency, place the mixture into a piping bag. Pipe small blobs onto the lined baking tray, bearing in mind they will triple in size.
- Place in the oven for 20 minutes until the profiteroles have risen and turned golden. Then reduce the oven to 150°C for a further 20 minutes. Do not open the oven at all during the baking process. Remove from the oven and set aside to cool completely before filling.
- Custard cream: Add the cream and icing sugar to the bowl of a stand mixer. Whip until soft peaks form. Add the custard to the whipped cream, fold together. Place the custard cream into a piping bag.
- Chocolate ganache: Place the chocolate and cream in a microwave proof bowl. Microwave in 30 second bursts, stirring each time until the mixture comes together. Set aside to cool slightly.
- Assemble: Poke a small hole in the base of each profiterole. Pipe the custard cream inside. Repeat until all of the profiteroles are filled.
- Hold the filled profiteroles by the base and dip the top into the chocolate ganache. Place on a tray and refrigerate until ready to serve.
Notes
If you don’t want to pipe the profiterole mixture you can use a tablespoon to add dollops of the mixture to the lined baking tray.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 154mgCarbohydrates: 18gFiber: 1gSugar: 7gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Joanne Naish says
Keen to try. Do you need a stand mixer or will it work with hand mixer?
VJ cooks says
Hi Joanne, no a hand mixer will also work. Just have a good read of the method to be able to gauge when the mixture is at the right consistency.
Ellisha says
I think I messed it up. I used size 8 eggs and the consistency was a bit runner than it should gave been.. but wasn't sure how to bring it back.. they raised a little but they didn't separate to have anywhere to fill.. was it too much egg? The middle is slightly still doughy..
VJ cooks says
Hi Ellisha, yes is sounds like too much egg sorry. I use size 7 eggs and in the method I state to only keep adding the eggs until the mixture reaches the right consistency - when you can make two peaks between your finger and thumb. Have a look at the process shots as it shows this really well. Good luck for next time.
Sarah Adams says
Hi, do you think this would work with gf flour?
VJ cooks says
I really don't sorry! Pastry is such a hard thing to make gluten free. I would find a specialist recipe where someone has a tried and true gluten free recipe to avoid disappointment!
Nicole says
Any suggestions for those of us in the U.S. who do not have thick custard sold in the grocery stores? Somehow I think our pudding mixes might yield a different creature . . .
VJ cooks says
Hi Nicole, I have a recipe for homemade custard on my website which you could use instead https://vjcooks.com/custard-slice/
Carolyn says
Happy new year VJ. I made the profiteroles a few months ago now (not yours) and used milk choc but it didn't cover the dough evenly is it a good idea to always use dark choc. I'm not a fan for dark
VJ cooks says
No you should be able to use milk chocolate. Did you have enough?