Classic French Profiteroles

These delicate French profiteroles combine light, airy choux pastry shells with smooth vanilla cream filling and a glossy chocolate topping. Perfect for special occasions or whenever you want to create an elegant dessert that’s sure to impress.

Why You’ll Love This Recipe

• Light and airy choux pastry
• Silky smooth vanilla cream filling
• Rich chocolate ganache topping
• Make-ahead friendly
• Impressive presentation

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons pure alcohol free vanilla extract
• 1 cup heavy cream, whipped

For the Chocolate Ganache:

• 8 ounces high-quality dark chocolate, chopped
• 1 cup heavy cream

Instructions

Making the Choux Pastry:

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball.
4. Return to heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
5. Transfer to a mixing bowl and let cool for 5 minutes.
6. Add eggs one at a time, beating well after each addition until dough becomes smooth and glossy.
7. Transfer mixture to a piping bag fitted with a large round tip.
8. Pipe 1.5-inch rounds onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
10. Pierce each puff with a small knife to release steam and let cool completely.

Making the Vanilla Cream:

1. In a saucepan, heat milk until just simmering.
2. Whisk together sugar, egg yolks, and cornstarch in a bowl.
3. Gradually pour hot milk into egg mixture, whisking constantly.
4. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in vanilla extract, and let cool completely.
6. Fold in whipped cream until smooth.

Making the Chocolate Ganache:

1. Place chopped chocolate in a heat-safe bowl.
2. Heat cream until just simmering and pour over chocolate.
3. Let stand for 1 minute, then stir until smooth.

Assembly:

1. Cut cooled puffs horizontally.
2. Fill with vanilla cream mixture using a piping bag.
3. Dip the top of each puff in chocolate ganache.
4. Refrigerate until ganache sets.

Storage Tips

• Unfilled puffs can be stored in an airtight container for 24 hours
• Filled profiteroles are best enjoyed within 24 hours
• Store assembled profiteroles in the refrigerator

Expert Tips

• Ensure eggs are at room temperature for the choux pastry
• Don’t skip drying out the dough on the stove
• Bake until deeply golden for crisp shells
• Let puffs cool completely before filling
• Serve slightly chilled for the best texture

Serving Suggestions

Arrange profiteroles on a serving platter and dust lightly with powdered sugar just before serving. These elegant pastries pair perfectly with coffee or tea for an afternoon treat or as a show-stopping dessert course.

Enjoy creating these classic French pastries in your own kitchen!