How to Make Profiteroles: A Classic French Dessert Recipe

 

Profiteroles are a classic French dessert made from light and airy choux pastry, typically filled with sweet whipped cream, custard, or ice cream, and topped with a generous drizzle of chocolate sauce. Despite their elegant appearance, profiteroles are quite simple to make with a little practice. In this post, you'll learn how to make profiteroles from scratch using British English and with full Google SEO optimisation under 1000 words.

--- published by foodie Parmod.

🥐 What Are Profiteroles?

Profiteroles — also known as cream puffs — are small round pastries made using choux pastry (pâte à choux). Once baked, these hollow puffs are filled and topped with sauces or icing. They are a staple in French patisseries and also loved across the UK, often served at dinner parties, weddings, or special occasions.

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🧾 Ingredients (Serves 6–8)

For the Choux Pastry:

125ml water

125ml whole milk

100g unsalted butter

1/2 tsp salt

1 tsp caster sugar

150g plain flour

4 large eggs

For the Filling:

300ml double cream

2 tbsp icing sugar

1 tsp vanilla extract

For the Chocolate Sauce:

150g dark chocolate (minimum 70% cocoa solids)

150ml double cream

1 tbsp golden syrup (optional, for shine)

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🍳 Equipment Needed

Saucepan

Wooden spoon

Mixing bowls

Whisk or electric mixer

Piping bag and round nozzle

Baking tray

Parchment paper

Cooling rack

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👨‍🍳 How to Make Profiteroles – Step-by-Step

1. Make the Choux Pastry

Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper.

In a saucepan, heat the water, milk, butter, sugar, and salt over medium heat until the butter melts and the mixture comes to a boil.

Remove from heat and stir in the flour all at once. Return to the heat and stir vigorously for 1–2 minutes until the dough forms a smooth ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and allow it to cool for 5–10 minutes.

Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and thick enough to hold its shape when piped.

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2. Pipe and Bake

Spoon the dough into a piping bag fitted with a round nozzle. Pipe small mounds (about the size of a walnut) onto the prepared baking tray, leaving space between each.

Lightly wet your finger and gently press down any peaks to avoid burning.

Bake for 20–25 minutes or until golden, puffed, and crisp.

Turn off the oven, pierce each profiterole with a skewer to release steam, and return them to the oven for 10 minutes with the door ajar.

Cool completely on a wire rack.

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3. Whip the Cream Filling

In a mixing bowl, whip the double cream with icing sugar and vanilla extract until it forms soft peaks. Spoon the cream into a clean piping bag with a small nozzle.

Using a skewer, poke a small hole in the base of each profiterole and fill with the whipped cream.

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4. Make the Chocolate Sauce

In a small saucepan, heat the double cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth. Stir in the golden syrup if using.

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5. Assemble and Serve

Arrange the filled profiteroles on a serving plate or dessert stand. Pour the warm chocolate sauce over the top just before serving, or serve the sauce on the side for dipping.

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💡 Tips for Perfect Profiteroles

Allow the dough to cool slightly before adding eggs to avoid scrambling.

Don’t underbake — profiteroles must be crisp and hollow inside.

Piercing them after baking releases steam and prevents sogginess.

Fill just before serving to keep them crisp.

For a variation, use custard or ice cream instead of whipped cream.

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❓ Frequently Asked Questions

Can I freeze profiteroles?

Yes, you can freeze the baked (unfilled) choux buns. Once cool, place them in an airtight container and freeze for up to 1 month. Reheat in a warm oven for 5–8 minutes before filling.

Can I use other sauces?

Absolutely! You can use caramel sauce, white chocolate, or even fruit compotes for a twist.

Are profiteroles the same as éclairs?

They both use choux pastry, but profiteroles are round and filled individually, while éclairs are oblong and often filled and glazed differently.

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📈 

How to make profiteroles

Easy profiteroles recipe UK

Homemade cream puffs

Choux pastry dessert recipe

Classic French profiteroles

Profiteroles with chocolate sauce

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🧁 Final Thoughts

Profiteroles are a delightful dessert that brings elegance to any occasion. With crisp choux pastry, fluffy cream filling, and a luscious chocolate topping, they’re guaranteed to impress your guests — and your tastebuds. Whether you're a beginner baker or an experienced cook, this step-by-step guide will help you create the perfect profiteroles every time.

--- write ✍️ by foodie Parmod.

Looking for more French-inspired desserts?

Don’t miss our recipes for mille-feuille, crème brûlée, Paris-Brest, and mousse au chocolat.