Unlock the secrets to crafting heavenly **homemade profiteroles** that are light, airy, and utterly irresistible. This comprehensive guide will walk you through creating delicate choux pastry shells, filling them with creamy vanilla ice cream, and topping them with a rich, glossy chocolate ganache. Perfect for any gathering, from casual get-togethers to elegant celebrations, these **chocolate profiteroles** are a guaranteed crowd-pleaser and far simpler to master than their gourmet appearance suggests.
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Why You’ll Adore This Profiterole Recipe
Prepare to impress everyone with a dessert that looks straight out of a high-end French bakery but is surprisingly easy to make at home. These profiteroles are more than just a sweet treat; they’re an experience waiting to happen. Here’s why this recipe will become your new favorite:
- Effortlessly Elegant: Don’t be intimidated by the fancy French name. Profiteroles are essentially cream puffs, crafted from a foundational choux pastry, filled with a delightful creamy center, and finished with luscious melted chocolate. The process is straightforward, yielding professional-looking results every time.
- A Symphony of Textures: Experience the exquisite contrast of textures in every bite. The choux pastry shells are wonderfully light, airy, and crisp, providing the perfect counterpoint to the velvety smooth and creamy ice cream filling.
- Unforgettable Flavor Profile: Each profiterole offers a delightful balance of flavors. The subtly sweet, airy pastry shells, generously stuffed with rich vanilla ice cream, are then draped in an intense, bittersweet dark chocolate ganache, creating a truly decadent and harmonious dessert.
- Quick & Convenient: Despite their sophisticated appearance, these profiteroles come together in approximately one hour. Even better, many components can be prepared in advance, allowing for quick assembly just before serving, making them ideal for entertaining.
- Incredibly Versatile: While we love the classic ice cream and chocolate combination, the beauty of profiteroles lies in their adaptability. You can easily swap out fillings or toppings to suit any preference or occasion.
These **homemade profiteroles** are not just easy; they are a decadent yet surprisingly light (in texture, not calories!) dessert that is simply irresistible. Their make-ahead friendly nature means less stress and more enjoyment for you and your guests.
What Exactly Are Profiteroles?
Originating from France, **profiteroles** are delicate, bite-sized choux pastry balls with a hollow interior, often referred to as “cream puffs” in the United States. Their versatility is legendary, allowing for a wide array of fillings. While classic versions feature pastry cream, they can also be filled with whipped cream, ice cream, or custard. Traditionally, a **profiteroles recipe** is elegantly topped with a silky smooth chocolate ganache or a dusting of powdered sugar.
Beyond the sweet, profiteroles can also venture into savory territory, accommodating fillings like soft cheese, pureed meats, or smoked salmon. However, for those with a sweet tooth, the dessert variations are truly endless. Explore other delightful choux pastry creations like our vibrant raspberry creme puffs, bright lemon creme puffs, and seasonal pumpkin cream puffs. This recipe focuses on the classic sweet version, ensuring a universally loved dessert.
Essential Ingredients for Perfect Profiteroles
Creating perfect profiteroles relies on a handful of quality ingredients. Understanding the role of each component is key to achieving the desired light and crispy texture with a rich filling and glaze. Here’s a closer look at what you’ll need:
For the Choux Pastry Shells:
- Unsalted Butter: The foundation of rich flavor and a smooth, pliable dough. Using unsalted butter allows you to control the overall saltiness of the pastry.
- Granulated Sugar: A touch of sweetness helps to balance the flavors in the pastry.
- Salt: Essential for enhancing all other flavors and providing balance against the sweetness. Coarse kosher salt is recommended for its pure taste.
- All-Purpose Flour: The primary structural component of choux pastry. All-purpose flour provides the right protein content for a sturdy yet light shell. While bread flour can be used in a pinch for a slightly chewier result, this recipe has not been tested with gluten-free, whole wheat, or cake flours, which may alter the texture significantly.
- Large Eggs (at room temperature): Eggs are absolutely critical for choux pastry. They contribute to the dough’s richness, provide structure, and, most importantly, create the steam needed for the dramatic “puff” and hollow center during baking. Room temperature eggs emulsify more easily into the dough, resulting in a smoother batter.
For the Creamy Filling:
- Vanilla Ice Cream: For an ultra-creamy, rich, and refreshing center that perfectly complements the delicate pastry. While store-bought vanilla ice cream works wonderfully, consider elevating your dessert with homemade vanilla bean ice cream for an even more exquisite flavor experience. You can also experiment with other ice cream flavors or classic pastry cream.
For the Decadent Chocolate Glaze (Ganache):
- Heavy Whipping Cream: Crucial for achieving the proper consistency and luxurious richness of the chocolate ganache. Do not substitute with milk or half-and-half, as their lower fat content will result in a thinner, less glossy glaze.
- Semisweet Chocolate Chips: The quality of your chocolate will significantly impact the flavor of your glaze. Opt for a high-quality brand, such as Ghirardelli, for the best results. Semisweet chocolate chips provide a balanced richness that prevents the glaze from being overly sweet. Bittersweet chocolate can also be used for a deeper, more intense chocolate flavor. Milk chocolate is generally not recommended for this recipe due to its higher sugar content and tendency to be too sweet for the overall balance.
Step-by-Step Guide: How to Make Profiteroles
Creating these delightful **chocolate profiteroles** is an enjoyable process. Follow these detailed steps to achieve perfect choux pastry shells, creamy filling, and a luscious chocolate glaze.
Before you begin, preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or a silicone mat, which helps prevent sticking and ensures even baking.
1. Prepare the Choux Pastry (Pâte à Choux)
- Combine & Boil: In a medium-sized, heavy-bottomed saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring this mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
- Add Flour: As soon as the mixture reaches a vigorous boil and the butter is completely incorporated, remove the saucepan from the heat. Immediately add all the all-purpose flour at once. Stir vigorously with a sturdy wooden spoon until all the flour is fully mixed in and a cohesive dough ball forms.
- Dry the Dough: Return the saucepan to the burner over medium heat. Continue cooking and stirring the dough ball for 3-4 minutes. This crucial step helps to evaporate excess moisture from the dough, which is essential for achieving a light, hollow, and crispy pastry shell. You’ll know it’s ready when a light crust forms on the bottom of the pan.
- Cool the Dough: Transfer the warm dough to a mixing bowl. Using an electric mixer fitted with a paddle attachment (or a wooden spoon if mixing by hand), mix on low speed for a few minutes until the dough cools down to room temperature. This prevents the eggs from scrambling when added.
- Incorporate Eggs: Add the large eggs one at a time, beating well after each addition. This allows each egg to be fully absorbed into the dough before the next is added, creating a smooth, glossy, and pipeable batter. Continue mixing until the dough reaches the perfect consistency.
- Transfer to Piping Bag: Once the dough is smooth and glossy, transfer it into a pastry bag fitted with a round tip (a 1/2-inch or 1A tip is ideal).
Achieving the Perfect Dough Consistency
The ideal choux pastry dough should be neither too runny nor too thick. To test the consistency, lift the paddle attachment (or wooden spoon) from the dough. The dough should slowly fall back into the bowl, forming a thick, soft ribbon that leaves a “V” shape at the end. If it’s too stiff, add a tiny bit more egg (a teaspoon at a time); if too loose, you may need to add a bit of flour, though this is rare if the initial drying step was thorough.
- Pipe the Shells: Pipe the dough into small, 1.5-inch rounds on the prepared baking sheets, leaving about two inches of space between each as they will expand significantly.
- Smooth the Tops: Gently smooth down any peaked tops with a wet fingertip. This prevents them from burning and helps achieve a uniform, round shape.
- Bake Until Golden: Bake for 25-30 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time for even cooking. The pastry shells are done when they are beautifully golden-brown, wonderfully crispy, and significantly puffed up.
- Cool Completely: Immediately transfer the baked shells onto a wire cooling rack. Allow them to cool completely before filling. Cooling thoroughly is essential to maintain their crispness and prevent sogginess once filled.
2. Fill the Profiteroles with Ice Cream
- Prepare for Filling: Using a sharp paring knife, carefully cut off the tops of the cooled profiterole shells. This creates a neat opening for your filling.
- Spoon in Ice Cream: Generously spoon vanilla ice cream into the hollow center of each profiterole. Aim for about 1.5 tablespoons (17g) of ice cream per shell. Gently place the pastry tops back onto the filled shells, creating a complete, elegant dessert.
Pro Tip: Pre-freeze Ice Cream Balls
For cleaner and easier filling, scoop small balls of ice cream onto a parchment-lined baking sheet and freeze them solid. Once firm, you can quickly pop them into the profiterole shells just before serving, minimizing melting.
3. Prepare the Luxurious Chocolate Glaze
- Heat the Cream: In a microwave-safe bowl, heat the heavy whipping cream for 30-60 seconds, or until it is hot and steamy but not boiling. Alternatively, you can heat it gently in a small saucepan on the stovetop.
- Combine with Chocolate: Place your quality semisweet chocolate chips in a separate small bowl. Pour the hot cream directly over the chocolate chips. Allow the mixture to sit undisturbed for about one minute; this allows the residual heat from the cream to melt the chocolate.
- Whisk to Smoothness: After one minute, gently whisk the mixture until it is completely smooth, glossy, and uniform. You’ve just created a perfect **chocolate ganache**!
- Glaze the Profiteroles: Drizzle the warm chocolate ganache over the assembled profiteroles. Serve immediately for the best experience, or prepare for freezing as per the storage tips.
Expert Tips for Profiterole Perfection
Achieving bakery-quality **profiteroles** at home is easier than you think with these expert tips:
- Mixer Optional: While an electric mixer can expedite the cooling and egg incorporation phases, it’s not strictly necessary for choux pastry. A sturdy wooden spoon and some elbow grease work just as effectively!
- Master Dough Consistency: The perfect choux pastry dough is key. If it’s too thin or runny (too much liquid or egg), your shells will deflate and become flat. If it’s too thick, it will be difficult to pipe, and the shells may be dense. Refer to the “V” shape test mentioned earlier for the ideal texture.
- Troubleshooting Deflated Shells: If your beautiful pastry shells unexpectedly deflate after you remove them from the oven, don’t despair! This typically indicates they are slightly underbaked. Simply pop them back into the oven for an additional 3-5 minutes, or until they puff up again and feel firm.
- Water for the Base: This recipe utilizes water as the primary liquid for the choux pastry base, rather than a mix of milk and water. We’ve found that using water alone creates a lighter dough that rises more effectively, resulting in incredibly airy shells due to the lower fat content.
- Room Temperature Eggs Are a Must: Always use room temperature eggs for your choux pastry. Cold eggs can seize the butter mixture, leading to a lumpy dough and poor emulsification, which impacts the final texture and rise.
- Act Fast with the Glaze: Chocolate ganache thickens and hardens as it cools. For the best, most even coating, ensure your profiteroles are ready for glazing as soon as the ganache is smooth. Work quickly to drizzle or dip them before it sets too much.
- Don’t Open the Oven Door Prematurely: Resist the urge to open the oven door during the first 20 minutes of baking. The sudden temperature drop can cause your delicate choux pastry to collapse, preventing them from puffing up properly.
Make-Ahead & Storage Solutions
**Profiteroles** are a fantastic dessert for planning ahead, making them perfect for entertaining without last-minute stress. Here’s how you can prepare various components in advance:
- Homemade Vanilla Ice Cream: If you’re opting for homemade vanilla ice cream, definitely prepare it well in advance. It can be made up to a month ahead of time and stored in an airtight container in the freezer. Remember to let it soften slightly at room temperature before scooping for easy filling.
- Uncooked Choux Pastry Dough: The raw choux pastry dough can be prepared up to two days in advance. Once made, transfer it directly into a pastry bag, securely seal both ends, and refrigerate. When ready to use, let it sit at room temperature for about 15-20 minutes to soften slightly before piping.
- Baked Profiterole Shells (Unfilled): Fully baked choux pastry shells can be stored in an airtight container at room temperature for up to one day. For longer storage, freeze them for up to three months. To revive frozen shells, simply crisp them in a 300°F (150°C) oven for 5-10 minutes.
- Chocolate Glaze: Since the chocolate ganache comes together in just a couple of minutes, it’s best made fresh just before serving. This ensures it’s perfectly warm and pourable for that irresistible glossy finish.
Storing Assembled Profiteroles
Once assembled with ice cream and glazed, **profiteroles** are best stored in the freezer. Place them in a single layer in an airtight container to prevent freezer burn and keep them fresh for up to one month. Allow them to thaw slightly at room temperature for about 10-15 minutes before serving for optimal enjoyment.
Frequently Asked Questions About Profiteroles
The distinction between cream puffs and profiteroles is often debated and can vary by region. In many contexts, they are considered one and the same. Technically, a cream puff is traditionally filled exclusively with pastry cream (crème pâtissière), whereas a profiterole can encompass a wider range of sweet or savory fillings, including ice cream, whipped cream, or even savory ingredients. However, in modern culinary practice, the terms are frequently used interchangeably. For instance, our lemon creme puffs are filled with a lemon curd whipped topping, demonstrating the flexible nature of what constitutes a “cream puff.”
While profiteroles and eclairs share the same fundamental choux pastry base, they are distinct pastries. The primary differences lie in their shape and traditional fillings. Profiteroles are small, round, ball-shaped pastries, typically filled with various creams or ice cream and topped with ganache or powdered sugar. Eclairs, on the other hand, are elongated, log-shaped pastries, almost always filled with pastry cream and finished with a smooth layer of chocolate or fondant icing.
Profiteroles are generally best enjoyed at room temperature, allowing the delicate pastry and rich filling to shine. The pastry shells should cool completely before filling to maintain their crispness. However, if your profiteroles are filled with ice cream, as in this recipe, it’s ideal to keep the filling cold to prevent it from melting prematurely. You want a cool, creamy center, so chilling them briefly after assembly or serving them soon after filling is recommended.
Absolutely! Profiteroles are incredibly versatile. Beyond vanilla ice cream, you can fill them with homemade pastry cream, whipped cream, chocolate mousse, or even a fruit curd. For toppings, consider a dusting of powdered sugar, caramel sauce, a berry compote, or different flavored ganaches like white chocolate or coffee. Feel free to get creative and customize them to your taste!
More Irresistible Dessert Creations:
- Decadent Chocolate Macarons
- Delightful Banana Cream Pie Eclairs
- Classic Homemade Jelly Donuts (Berliners)
- Sophisticated Tiramisu Eclairs
Chocolate Profiteroles
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Ingredients
For Pastry:
- 2/3 cup (160 ml) water
- 4 tablespoons (55 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon coarse kosher salt
- 2/3 cup (80 g) all-purpose flour
- 2 large eggs at room temperature
For Chocolate Filling:
- 4 cups (500 g) vanilla ice cream Note 1
For Chocolate Glaze:
- ¼ cup (60 ml) heavy whipping cream
- 1/3 cup (65 g) semisweet chocolate chips
Instructions
To make pastry shells:
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
- In a medium saucepan with heavy bottom, combine water, butter, sugar and salt and bring the mixture to a boil over medium high heat.
- Once the butter is fully melted and the mixture is boiling, remove from heat and add the flour all at once. Then put it back on the burner on medium heat.
- Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
- Transfer the dough into a medium bowl. Using an electric hand mixer, mix the dough for a few minutes on low speed until the mixture cools to room temperature. (Alternatively, you can use a wooden spoon. Mixer is not required here!)
- Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker.
- Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart on the prepared baking sheets. Level peaked tops with wet fingertip.
- Bake for 25-30 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. Transfer the shells onto a cooling rack to cool completely. (TIP: If the pastry shells fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)
To fill the pastry shells:
- Cut off the tops of the profiteroles using a sharp pairing knife.
- Spoon vanilla ice cream into the center and place the tops back on. (Estimate about 1.5 tablespoons (17g) ball of ice cream per profiterole.)
To make the chocolate glaze:
- Microwave the cream for 30-60secons, or until hot.
- Place the chocolate chips in a small bowl and pour the hot cream over it. Let is sit for a minute.
- Then whisk the mixture until smooth.
- Drizzle the chocolate ganache (glaze) over the profiteroles. Serve right away or freeze.
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Tips & Notes
Make Ahead Instructions:
You can make the pastry shells in advance. Store at room temperature for up to 1 day or freeze for up to 3 months in an airtight container.
Storing Tips:
Assembled and glazed profiteroles with ice cream can be frozen for up to 1 month.
Nutrition
This recipe was originally published on August 13, 2015.