These delicate choux pastry puffs filled with rich vanilla cream and drizzled with glossy chocolate sauce are an elegant French dessert that never fails to impress. Light, airy, and utterly irresistible, profiteroles are the perfect finale to any dinner party or a luxurious treat for chocolate lovers.
⏱️75 min
📊Medium
👥4 servings
🍽️Dessert
vegetarianfestive
Ingredients
240 mlwater
100 gunsalted butter
130 gall-purpose flour
4 pieceseggs
400 mlheavy cream
40 gpowdered sugar
2 tspvanilla extract
200 gdark chocolate
60 mlwhole milk
Instructions
1PREHEAT THE OVEN: Heat your oven to 400°F (200°C). Line two baking sheets with parchment paper, as this prevents the profiteroles from sticking and ensures even browning on the bottom. The hot oven is crucial for creating the proper steam that will lift the choux pastry and create those signature hollow centers.
2MAKE THE CHOUX PASTRY: In a medium saucepan, combine 240 ml of water and 100 g of butter over medium heat. Bring to a gentle boil, then remove from heat and stir in 130 g of flour until the mixture forms a smooth ball. Return the pan to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough slightly—this step is essential for proper rise and texture. The dough should pull away from the sides of the pan when ready.
3INCORPORATE THE EGGS: Transfer the dough to a mixing bowl and let cool for 2 minutes. Add the 4 eggs one at a time, beating vigorously after each addition until fully incorporated. The mixture should become smooth and glossy with each egg. The dough is ready when it falls slowly from a raised spoon, indicating the right consistency for piping.
4PIPE AND BAKE THE PROFITEROLES: Transfer the choux pastry into a piping bag fitted with a medium round tip (about 1 cm diameter). Pipe 24-28 small mounds onto the prepared baking sheets, spacing them 2 inches apart to allow for expansion. Bake for 35-40 minutes until golden brown and crispy, resisting the urge to open the oven door during baking. The profiteroles should feel light and hollow when tapped gently.
5PREPARE THE VANILLA CREAM FILLING: While the profiteroles cool, whip 400 ml of heavy cream with 40 g of powdered sugar and 2 tsp of vanilla extract until stiff peaks form. Use a handheld mixer or whisk, being careful not to overbeat or the cream will become grainy. The cream should be thick enough to hold its shape when piped into the profiteroles.
6FILL THE PROFITEROLES: Once completely cooled, carefully cut each profiterole in half horizontally or make a small hole in the bottom with a skewer. Pipe or spoon the vanilla cream filling into each puff, filling them generously but not overstuffing. Place the tops back on and refrigerate until ready to serve, or assemble just before serving for maximum crispness.
7MAKE THE CHOCOLATE SAUCE: Finely chop 200 g of dark chocolate and place it in a heatproof bowl. Heat 60 ml of whole milk in a small saucepan until steaming, then pour over the chocolate and let sit for 1 minute. Whisk until smooth and glossy, then let cool slightly. The sauce should be pourable but thick enough to coat the profiteroles beautifully.
8ASSEMBLE AND SERVE: Arrange the filled profiteroles on a serving platter, stacking them into a pyramid shape if desired. Just before serving, drizzle the warm or room-temperature chocolate sauce over the top, allowing it to cascade down the sides. Serve immediately while the profiteroles are still crispy on the outside and creamy on the inside for the best textural contrast and experience.