Profiteroles

Name: Profiteroles
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter, cubed; 1/4 tsp salt; 1 cup all-purpose flour; 4 large eggs, room temperature; 2 cups whole milk; 3 large egg yolks; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 6 oz dark chocolate, finely chopped; 1/2 cup heavy cream

Light, airy French choux pastry puffs filled with vanilla pastry cream and drizzled with a glossy dark chocolate sauce. An elegant dessert that impresses every time.

60 minHardServes 6370 cal/serving

FrenchDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup water
1/2 cup unsalted butter, cubed
1/4 tsp salt
1 cup all-purpose flour
4 large eggs, room temperature
2 cups whole milk
3 large egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
6 oz dark chocolate, finely chopped
1/2 cup heavy cream

Instructions

1

Make the pastry cream: Heat 2 cups whole milk in a saucepan until steaming. In a bowl, whisk 3 large egg yolks, 1/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp vanilla extract together. Gradually pour in the hot milk while whisking, then return to the pan. Cook over medium heat, whisking constantly, until thickened and bubbling. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate until cold.
2

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
3

Make the choux: bring 1 cup water and 1/2 cup cubed unsalted butter to a boil in a saucepan with 1/4 tsp salt. Add 1 cup all-purpose flour all at once and stir vigorously until the dough pulls away from the sides, about 2 minutes.
4

Remove from heat and let cool for 5 minutes. Add 4 room temperature large eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
5

Pipe or spoon about 24 walnut-sized mounds onto prepared sheets. Smooth any peaks with a damp finger.
6

Bake for 25-28 minutes until deeply golden and hollow-sounding when tapped. Do not open the oven early. Let cool completely on a wire rack.
7

Make the chocolate sauce: heat 1/2 cup heavy cream until steaming, pour over 6 oz finely chopped dark chocolate, and stir until smooth.
8

Fill a piping bag with the chilled pastry cream. Pierce the bottom of each puff and fill. Arrange on a plate, drizzle generously with chocolate sauce, and serve immediately.

Questions

Can I make Profiteroles dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cubed, 2 cups whole milk, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Profiteroles gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Profiteroles keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Profiteroles?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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