Profiteroles

Easy to make profiteroles

Now I’m going to preface this with, don’t be intimidated by the name! I used to be far too scared to make these but after making hundreds of them, I can tell you right here, right now, they are very easy to make.

Once you get the hang of these delectable French pastries, your life will be forever changed. Well, maybe not forever but you catch my drift.

What are profiteroles?

Profiteroles is a classic dessert made from choux pastry that is filled with vanilla custard and drizzled with chocolate sauce for the French version or called a cream puff and filled with whipped cream for the US version.

Some like them filled with vanilla ice cream, others like them filled with custard and drizzled with chocolate, there are the caramel sauce lovers, or the people (like yours truly) who prefer whipped cream and a fruit curd of some description pipped in. 

Ingredients for profiteroles

Ahem, choux pastry. Kind of the most fabulous creation of all time. But in all seriousness, there are 5 ingredients in profiteroles plus your chosen filling. Choux pastry is made from flour, butter, eggs, water, and salt, then whatever filling you prefer in this case it could be vanilla custard.

How to make profiteroles

You need to make a simple 5 x ingredient pastry dough called choux pastry. The key to choux pastry is the twice-cooked methodology. The perfect choux pastry is shaped into a ball that is fresh, crisp, airy, and dry when cooked properly.

To make your choux pastry you combine all your ingredients except the eggs in a pot and cook on low whilst stirring continuously. Take the dough out of the pot once the dough is starting to leave a film on the bottom of the pot. When cooled down enough slowly add your eggs, and keep stirring until a silky jelly-like dough is formed. Fill a piping bag with your dough.

On a pre-lined baking sheet, pipe 1 - 1.5-inch circles. Place in an oven on fan-bake at 425F and cook for 20 - 30 minutes or until dry on the inside. Leave to cool and pipe with your preferred filling. Serve immediately once filled!

Profiterole filling ideas

You can fill profiteroles with anything you like! Classically they are filled with vanilla custard, whipped cream, or vanilla ice cream. Here are some fabulous ideas that taste divine:

• Pastry cream

• Flavored ice cream like boysenberry ice cream, triple chocolate ice cream, or try a classic strawberry ice cream.

• Whipped cream with fruit curd, you could try my lemon curd profiteroles recipe or may like my holiday special spiced apple version.

• Flavored whipped cream, fold finely chopped fruit into it to an easy filling! My blueberry cream profiteroles are such a delicious way to use up your fresh fruit.

• You could go savory with a chive-sprinkled crème fraiche and slices of smoked salmon.

Trouble Shooting Profiteroles:

• What are profiteroles called in the US?

  In the States these are better known as cream puffs in the US. There are 2 distinct differences, firstly, traditionally are filled with vanilla custard versus cream puffs which are filled with whipped cream. Secondly, they can come drizzled in a chocolate sauce versus cream puffs which are dusted with powdered sugar.

• Can you make choux pastry in advance?

  You can make choux pastry up to 2 days in advance, ideally 1 day though. Then you need to refresh the pastry balls by placing them in an oven on fan bake at 390F for 2 - 5 minutes to refresh the pastry. Allow to cool completely before pipping.

• Should choux pastry be soft or crispy?

  Crispy! They should be crispy and dry on the outside and inside. If they are still moist on the inside, then they need a few more minutes in the oven.

• How do you store profiteroles before filling?

  The night before, store the choux pastry balls in an airtight container in the refrigerator. If it’s the day of then they can be stored in an airtight container on the kitchen counter but ensure they are completely cooled, otherwise, they will sweat.

• What do I do if my pastry dough is too thick to pipe?

  Whisk another egg and add it to the dough slowly, 1 teaspoon at a time, until the dough is smooth enough to pipe.

• The insides of my profiteroles are still moist:

  Place them back into the oven for 5 - 8 minutes at 355 F / 180 or when you finished cooking them the first time, turn OFF the oven and leave them in there for 20 minutes. Minding they don’t burn or go too dark in color.

• Do I need to use a pipping bag for making choux pastry?

  Yes, if you want the classic shape. You can grab cheap plastic ones from your grocery store.

• Is it OK to freeze profiteroles?

  Sure is, again place the cooked profiteroles in an airtight container and then place them in a freezer for up to 2 - 3 months. Once defrosted, you’ll need to refresh the profiteroles in an oven for 390F fanbake 2 - 5 minutes.

  Enjoy making these!

Paige x

Profiteroles

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Yield: 40 - 48

Author: Paige

Prep time: 20 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 Hour

Classically delicious profiteroles recipe, you can pipe with fruit curd and/or whipped cream or vanilla custard with a drizzle of chocolate sauce.

Ingredients

Choux Pastry

• 1 cup water
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• Pinch of salt
• 4 large eggs, whisked
• 1 additional egg, whisked

Instructions

Choux Pastry

1. Preheat oven to 425 F fan bake. Line two baking sheets with parchment paper. Draw 20 - 24 circles on each sheet, measuring 1 - 1.5 inch in diameter.
2. Place a small pot on a medium heat. Add water & butter, bring to the boil. Add flour & salt to the pot, stirring constantly with a wooden spoon (1 - 2 minutes maximum). Reduce heat to low.
3. A dough ball will form with a jelly like texture. Continue stirring dough around the pot by spreading it out over the bottom of the pot & up the sides, scrap the dough to form a ball again. 2 - 4 minutes.
4. Repeat step 3, cooking dough this way for 2 - 4 minutes. There should be a thin layer of dough that won’t scrap away from the bottom of the pot when the dough is ready.
5. Transfer dough into a medium size bowl, cool down to a mildly warm temperature.
6. Using a wooden spoon stir in half the eggs. Keep stirring until fully incorporated 30 - 60 secs, it will look split initially but will combine eventually (trust me).
7. Pour in half of the remaining eggs. Repeat until all eggs are combined & dough looks silky smooth.
8. Tip: If your dough is not smooth enough to pipe properly, add additional whisked egg in very small portions until the choux pastry dough consistency is pipable.
9. Spoon dough into a piping bag with a round nozzle. Pipe dough into the circles you drew earlier.
10. Tip: If you want a rounded profiterole shape, dip your pinky into a little cold water and gently pat the tip down on the profiterole. Avoid adding excess water to the dough.
11. Place baking trays in the middle of your oven.
12. Place in the oven for approximately 20 - 30 minutes (varies by oven), swapping and turning the trays half way (10 minutes) through the cook.
13. Profiteroles are cooked when the outside is golden and the inside is hollow and dry. Remove from the oven, set aside to cool.
14. Pipe with curd and or whipped cream to serve.

Nutrition Facts

Calories

40

Fat

3 g

Sat. Fat

2 g

Carbs

2 g

Fiber

0 g

Net carbs

2 g

Sugar

0 g

Protein

1 g

Sodium

28 mg

Cholesterol

29 mg

Similar Recipes

Small Batch Blueberry Cream Profiteroles

Lemon Curd Profiteroles

Apple Spiced Profiteroles

https://www.stripesandwillows.com/recipes/profiteroles

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pastry, baking, dessert, choux pastry

dessert

French

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