Profiteroles are the epitome of indulgence, with their delicate, airy choux pastry shells and luscious, creamy filling. Each bite offers a perfect balance of crispiness and softness, complemented by a rich, velvety chocolate drizzle. These elegant treats are surprisingly simple to make, requiring just 45 minutes of prep and 35 minutes of baking.
The result is a dessert that feels luxurious yet approachable, ideal for impressing guests or treating yourself. With a single profiterole packing a delightful mix of textures and flavors, it’s hard to stop at just one. Whether served at a dinner party or enjoyed as a sweet escape, these little delights are sure to leave a lasting impression.
Beyond their irresistible taste, profiteroles bring a sense of joy and sophistication to any occasion. The golden, puffed shells cradle a smooth, decadent filling, while the glossy chocolate topping adds a touch of elegance. Each serving offers a satisfying blend of sweetness and richness, making them a crowd-pleaser for all ages.
Perfectly portioned and ready in just over an hour, they’re a fantastic way to elevate your dessert game. Whether you’re a seasoned baker or a novice, this recipe promises a rewarding experience and a dessert that’s as beautiful as it is delicious. Dive in and savor the magic of homemade profiteroles!
Ingredients for Perfect Profiteroles
- Choux Pastry:
- 1 cup (236 ml) water
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- ¼ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Chocolate Ganache:
- 6 oz (170 g) dark chocolate, finely chopped (use high-quality chocolate for best results)
- ¾ cup heavy cream
- Filling:
- 1 pint vanilla ice cream (or your preferred flavor)
Step-by-Step Instructions for Profiteroles
- Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Make the choux pastry: In a medium saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
- Add flour: Reduce heat to medium-low and add flour. Stir until the mixture forms a ball that pulls away from the sides of the pot. Remove from heat and stir for another minute to cool slightly.
- Incorporate eggs: Add eggs one at a time, stirring well after each addition until the mixture is velvety and smooth.
- Pipe the pastry: Transfer the batter to a piping bag fitted with an open tip (or snip the end). Pipe into mounds 2.5” (6cm) wide by 1” (2.5cm) tall, spacing them at least 1.5” apart. Lightly dampen your fingers and press down any peaks.
- Bake: Bake on the center rack for 30-35 minutes, until golden brown and dry. Turn off the oven, remove the choux, and prick each on the side with a sharp knife. Return to the oven, crack the door, and let sit for 10 minutes. Cool completely before assembling.
- Make the ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until steaming, then pour over chocolate. Cover with foil and let rest for 5 minutes. Whisk gently until smooth. Set aside to cool slightly.
- Assemble the profiteroles: Use a serrated knife to cut choux pastry in half. Place a generous scoop of ice cream on the bottom half, add the top, and plate. Pour warm ganache over the top and serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the classic chocolate ganache is a winner, you can elevate your profiteroles with other delicious options. Try a drizzle of caramel sauce or a dusting of powdered sugar for a sweet twist. For a fruity touch, pair them with a raspberry coulis or a dollop of whipped cream.
Serve with Style: Presentation Tips
Profiteroles are as much about presentation as they are about taste. Arrange them on a chilled platter to keep the ice cream from melting too quickly. Add a sprinkle of chopped nuts or chocolate shavings for a gourmet touch. For a festive vibe, serve them with a side of fresh berries.
Storage Secrets: Keeping Profiteroles Fresh
Profiteroles are best enjoyed fresh, but you can store the choux pastry in an airtight container at room temperature for up to 2 days. If you need to store them longer, freeze the unfilled pastry and reheat in a 350°F (175°C) oven for 5-10 minutes. Always add the ice cream and ganache just before serving.
Time-Saving Hacks: Streamline Your Prep
To save time, prepare the choux pastry dough a day ahead and refrigerate it in the piping bag. When ready to bake, simply pipe and pop them in the oven. You can also make the ganache in advance and gently reheat it in the microwave or over a double boiler before serving.
Equipment Essentials: Tools for Success
Having the right tools makes all the difference. A piping bag with a wide tip ensures even, professional-looking profiteroles. A serrated knife is perfect for cleanly slicing the choux pastry. For the ganache, a heatproof bowl and whisk are must-haves for achieving that smooth, glossy finish.
Profiteroles
Ingredients
Choux Pastry
- 1 cup water 236 ml
- ½ cup unsalted butter 113 g, cut into 8 pieces
- ¼ teaspoon table salt
- 1 cup all-purpose flour 125 g
- 4 large eggs
Chocolate Ganache
- 6 oz dark chocolate 170 g, finely chopped (see note)
- ¾ cup heavy cream
Filling
- 1 pint vanilla ice cream or preferred flavor
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
- In a medium-saucepan, combine water, butter, and salt over medium heat and bring to a rolling boil.
- Reduce heat to medium-low and add flour. Stir until mixture forms a ball that pulls away from the sides of the pot.
- Remove from heat and stir another minute or two longer to slightly cool.
- Add eggs, one at a time, stirring very well after each addition until each egg is combined and mixture is velvety and smooth.
- Transfer batter to a large piping bag fitted with an open tip (or with the end just snipped) and pipe into mounds 2.5” (6cm) wide by 1” (2.5cm) tall (or just spoon into mounds if you don’t have a piping bag). Space pastry mounds at least 1 ½” apart.
- Lightly dampen your fingers with cool water and gently press down any peaks.
- Bake in the center rack of oven for 30-35 minutes, until choux pastry appears golden brown and dry.
- Turn off the oven, remove the choux and prick each on the side with a sharp knife or wooden skewer. Return to the hot oven, crack the door, and allow the choux pastry to sit in the oven another 10 minutes before removing and allowing to cool completely before assembling. Ganache should be prepared shortly before serving, as it’s traditionally poured over the profiteroles while still warm.
- Ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until steaming then pour evenly over chocolate. Cover with foil and allow to rest, undisturbed, for 5 minutes.
- Gently whisk ingredients together until smooth. Set aside to cool slightly while you put together your profiteroles.
- Assembly: Use a serrated bread knife to cut choux pastry in half along their equator. Place a generous scoop of ice cream (about ⅓ cup on the top of the bottom half, add the top choux pastry, plate, and pour warm ganache overtop. Serve immediately.