Profiteroles
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Profiteroles are elegant French pastries that showcase choux pastry's remarkable versatility. Originating in the 16th century, these small, airy puffs are split and filled with ice cream (traditionally vanilla), then doused with warm chocolate sauce. The contrast between the crisp yet tender shell, cold ice cream, and flowing chocolate creates a delightful sensory experience. Once served only in fine Parisian establishments, profiteroles have become a beloved bistro classic, striking the perfect balance between sophisticated technique and comforting indulgence. Their dramatic presentation makes them a favorite for special occasions while remaining quintessentially French in their balanced flavors and textures.
Time & Quantities
Method & Ingredients
Required Equipment: Saucepan, wooden spoon, piping bag with large round tip, baking sheets, parchment paper, small saucepan for chocolate sauce
Cooking Method: Baking
Ingredients
- For the choux pastry: 1/2 cup water
- 1/2 cup whole milk
- 8 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs. For the chocolate sauce: 8 oz high-quality dark chocolate (chopped)
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1 tsp vanilla extract. For serving: 1 quart vanilla ice cream
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
- Once boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for about 2 minutes to dry out the dough - your arm might get tired, but those perfect puffs will be worth it!
- Transfer the dough to a large bowl and let cool for 5 minutes.
- Add the eggs one at a time, beating vigorously after each addition. The dough should be smooth, glossy, and just firm enough to hold its shape when piped.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe
- 5-inch rounds onto the prepared baking sheets, spacing them about 2 inches apart.
- Use a damp fingertip to smooth any points on top of the puffs.
- Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for 10-12 minutes more, until golden brown and firm. Do not open the oven door during baking or your puffs might deflate - it's like a little pastry magic trick!
- Remove from oven and make a small slit in the side of each puff to release steam. Return to the turned-off oven with the door ajar for 5 minutes to dry out.
- Allow puffs to cool completely on a wire rack.
- Meanwhile, prepare the chocolate sauce by heating the cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate. Let stand for 1 minute, then stir until smooth. Add butter, sugar, and vanilla, stirring until glossy. Keep warm.
- To serve, slice each profiterole in half horizontally. Place a small scoop of vanilla ice cream on the bottom half, then replace the top.
- Arrange three profiteroles per plate and generously pour warm chocolate sauce over them just before serving.
Storage & Make-Ahead
Storage Advice: The unfilled pastry shells can be stored in an airtight container for up to 2 days or frozen for up to 1 month. Refresh in a 350°F (175°C) oven for 5 minutes before using.
Make-Ahead & Freezing Tips: Make the choux pastry and chocolate sauce ahead of time. Store sauce in the refrigerator and gently reheat before serving. Assemble with ice cream just before serving. Not suitable for freezing when assembled.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 580
- Protein: 8g
- Fat: 42g (Saturated: 26g)
- Carbohydrates: 45g (Fiber: 2g, Sugar: 30g)
- Vitamin A: 20% DV
- Vitamin C: 0% DV
- Calcium: 15% DV
- Iron: 10% DV
Allergen Information: Contains dairy (butter, milk, cream, ice cream), wheat (flour), eggs
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve on chilled plates with three profiteroles per person. Pour the chocolate sauce at the table for a dramatic presentation. A light dusting of powdered sugar adds an elegant finishing touch.
Wine or Drink Pairing: A tawny port or Pedro Ximénez sherry complements the chocolate and vanilla flavors beautifully. For a French option, try a Banyuls or a glass of Champagne for a celebratory contrast.
Possible Recipe Variations: Fill with coffee or chocolate ice cream instead of vanilla. Try a caramel or raspberry sauce instead of chocolate. Paris-Brest is a similar dessert using ring-shaped choux pastry filled with praline cream.
Additional Notes: The choux pastry puffs can be made in advance, but assembly should happen just before serving for the best texture contrast.
These profiteroles look delicious! I’ve been wanting to try making choux pastry at home. Wish me luck 😄
Ah les profiteroles! J’adore le chocolat noir! Les instructions pour la pâte à choux sont très détaillées, à voir car c’est la partie la plus délicate. J’ai hâte d’essayer mais je vais devoir dédié une demie journée à cette tâche. A moins que j’achète les choux prêts? 😅