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How to Make Profiteroles

Profiteroles are choux pastry puffs filled with cream and topped with chocolate sauce. Make choux pastry by cooking flour and water together, then beating in eggs until smooth. Pipe onto baking sheets, bake until golden and hollow, then fill with whipped cream through a small hole in the bottom.

Ingredients

Step by step

  1. Heat oven to 425°F and line two baking sheets with parchment. Position racks in upper and lower thirds of oven. The high heat creates the steam needed for the pastry to puff.
  2. Combine 1 cup water, 6 tablespoons butter, and 1/2 teaspoon salt in a heavy saucepan. Use a thick-bottomed pan to prevent scorching. Bring to a rolling boil over medium-high heat.
  3. Remove from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  4. Return to low heat and stir for 1 minute. This cooks out excess moisture. The paste should look slightly shiny and leave a thin film on the bottom of the pan.
  5. Transfer to a bowl and let cool for 3 minutes. Adding eggs to hot paste will scramble them. The paste should be warm but not steaming hot.
  6. Beat in 4 large eggs one at a time. Use an electric mixer or beat by hand. Each egg should be fully incorporated before adding the next. The finished paste should be smooth and fall from a spoon in a thick ribbon.
  7. Pipe 1.5-inch mounds onto prepared baking sheets. Use a pastry bag fitted with a 1/2-inch round tip, or use a spoon. Space them 2 inches apart. Smooth any peaks with a damp finger.
  8. Bake for 20 minutes, then reduce temperature to 375°F. Do not open the oven door during the first 20 minutes. The pastries should puff and turn golden brown.
  9. Continue baking for 10-15 minutes until deep golden. The profiteroles should sound hollow when tapped on the bottom. If they're pale, they'll collapse when cooled.
  10. Turn off oven, prop door open slightly, and let cool for 10 minutes. This gradual cooling prevents collapse. Then remove to wire racks to cool completely.
  11. Make a small hole in the bottom of each profiterole. Use a skewer or knife tip. This is where you'll pipe in the filling.
  12. Fill with whipped cream using a pastry bag. Insert the tip into the hole and squeeze gently until the profiterole feels full and slightly heavy.

Tips & troubleshooting

Variations

Questions

Why didn't my profiteroles puff up?
Common causes include oven temperature too low, opening the oven door too early, or not cooking the flour mixture long enough to remove moisture. The paste should be thick and smooth before adding eggs.
Can I make profiteroles ahead of time?
Bake the shells up to 3 days ahead and store covered, or freeze for up to 1 month. Fill them just before serving to maintain crispness.
What consistency should the choux pastry be?
The finished pastry should be smooth, glossy, and fall from a spoon in a thick ribbon. It shouldn't be too stiff or too loose.
How do I know when they're done baking?
Profiteroles are done when they're deep golden brown and sound hollow when tapped on the bottom. Underbaked pastries will collapse when cooled.
Can I use a different filling?
Yes, try pastry cream, ice cream, or savory fillings like chicken salad. Just fill them shortly before serving to keep the shells crisp.

Further reading