Profiteroles with Chantilly Cream

How could I say no to an offer to review Grace Massa Langlois's new cookbook Grace's Sweet Life? Impossible, I know. I'll admit that I don't have a big sweet tooth, but I do love to indulge occasionally on a rich and decadent dessert. Grace's Sweet Life has recipes for (what seems like) every classic and delicious Italian dessert there has ever been. Ok maybe not every recipe, but 180 pages of them. I've been eyeing out the gorgeous looking Torta Sette Strati or Seven-Layer Cake. Many of the recipes include a photo and, although not of the highest quality, they do show you what the dessert will look like, and tease you into wanting to eat it; as food photos almost always do. I'll let you in on a little secret: I've always been a little intimidated by profiteroles. Not eating them, of course, but making them. They always seemed so light and fluffy and perfectly impossible to make. Grace's recipe has changed my mind.

Profiteroles with Chantilly Cream
Profiteroles with Chantilly Cream

Not only are they ridiculously easy (almost fool-proof!) to make, they also come together in a number of minutes. I was a bit concerned that the three page recipe staring at me might keep me inside for the entire afternoon. I had that thought an hour ago. Since then they have been made, baked, photographed and a few (ok quite a few) of them eaten.

There are plenty of other recipes that I'll be trying out for sure. Quite a few of them are longer, more complicated recipes; they would be perfect for a special treat or dinner party. Here's Grace's recipe for cream puffs, profiteroles, bignès or whatever else you like to call them. 🙂

You can also try filling them with pastry cream!

If you make Profiteroles with Chantilly Cream make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Profiteroles with Chantilly Cream

Profiteroles are an elegant classic dessert, and they're surprisingly easy to make! Bite-size French choux pastry balls are filled with a delicate chantilly cream, and topped with powdered sugar or chocolate sauce. It's a simple recipe for bakers of all skill levels, and it takes only an hour!

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Choux Pastry

  • 1 cup water
  • ½ cup unsalted butter, cut into 16 pieces
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4 large eggs, at room temperature

Chantilly Cream

  • 2 cups heavy cream
  • 2 tablespoons vanilla
  • ¼ cup powdered sugar



  • Begin by making the choux pastry. In a medium-sized pot, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat, stirring gently with a wooden spoon.
    1 cup water, ½ cup unsalted butter, 2 teaspoons sugar, ½ teaspoon salt
    image for recipe instruction
  • When the mixture begins to boil, add the flour and stir vigorously for about 1 minute, or until the paste begins to pull away from the side of the pan and forms a ball. Let the paste cool for 2 minutes, stirring a couple of times. Add the eggs one at a time, making sure each egg is well incorporated before adding the next, stirring vigorously until well combined and the paste is smooth.
    1 cup plus 2 tablespoons all-purpose flour, 4 large eggs
    image for recipe instruction
  • Preheat the oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper. Transfer the dough to a large pastry bag fitted with a ½-inch plain tip (like Wilton 1A). Pipe the paste into 1-inch rounds, about 1 inch in diameter, spacing 2 inches apart on the prepared baking sheets. To prevent the tops from burning, level the peaks with a wet fingertip.
    Using a small spray bottle filled with water, lightly spritz the profiteroles with water and immediately place them in the oven. The water will help to create steam, which helps give the profiteroles volume.
    image for recipe instruction
  • Bake until the tops and sides are golden, about 15-20 minutes. Turn off the oven and allow them to rest in the oven for 5 minutes. Remove them from the oven then pierce each profiterole in the side with a small paring knife to allow steam to escape. Transfer to a wire rack and allow to cool completely.
    image for recipe instruction
  • When the profiteroles are cool, make the chantilly cream (recipe below). With a serrated knife, cut each profiterole in half crosswise. Transfer the chantilly cream to a large piping bag then pipe the cream into the bottom half of each profiterole then replace the tops. To serve, dust the profiteroles with a little powdered sugar and a drizzle of chocolate sauce.
    image for recipe instruction

Chantilly Cream

  • Combine the cream and the vanilla in a large bowl.
    2 cups heavy cream, 2 tablespoons vanilla
    image for recipe instruction
  • Add the cream and vanilla to a large bowl and beat at high speed (to immediately incorporate air) until soft peaks form, about 2 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to high and continue beating to stiff peaks, about 2 minutes longer. If not using it immediately, transfer it to an airtight container and refrigerator until ready to use, no longer than 3 hours.
    ¼ cup powdered sugar
    image for recipe instruction


Filled profiteroles can be stored in an airtight container in the refrigerator for up to two hours (any longer could cause the pastry to go soggy.)
Serving: 1 profiterole, Calories: 114kcal, Carbohydrates: 5g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 55mg, Potassium: 28mg, Fiber: 1g, Sugar: 1g, Vitamin A: 364IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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