Profiteroles Recipe
French · Dessert · 65 min total
Light and airy choux pastry puffs filled with vanilla pastry cream and topped with a rich chocolate glaze. A classic French dessert that's easier to make at home than you think.
30
min prep
min prep
35
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make choux pastry: In a medium saucepan, combine water, 1/2 cup butter, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of pan, about 1 minute. Remove from heat and let cool 2 minutes.
- Add eggs one at a time, beating well after each addition, until dough is smooth and glossy. Transfer dough to a piping bag fitted with a 1/2-inch round tip.
- Pipe 18 mounds (about 1.5 inches wide) onto prepared baking sheet, spaced 2 inches apart. Smooth any peaks with a wet finger.
- Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for 15-20 minutes more until puffed and golden brown. Do not open oven during first 15 minutes. Transfer to a wire rack to cool completely.
- Make pastry cream: In a medium saucepan, whisk together milk, 1/2 cup sugar, and cornstarch. In a separate bowl, whisk egg yolks. Gradually whisk hot milk mixture into yolks, then return to saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 3-4 minutes. Remove from heat, stir in vanilla. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until cold, at least 2 hours.
- Make chocolate glaze: Place chopped chocolate in a small bowl. Heat cream and 1 tablespoon butter in a small saucepan until simmering. Pour over chocolate, let stand 1 minute, then stir until smooth. Let cool slightly until thickened but still pourable.
- Assemble: Use a small knife to cut a small slit in the side of each profiterole. Pipe or spoon pastry cream into each puff. Dip tops in chocolate glaze, letting excess drip off. Serve immediately or refrigerate up to 4 hours.
Tips
- For best results, use room temperature eggs for the choux pastry.
- Profiteroles can be filled and glazed up to 4 hours ahead; keep refrigerated.
- Leftover unfilled puffs can be stored in an airtight container at room temperature for 1 day and recrisped in a 300°F oven for 5 minutes.
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