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!
Ingredients
Choux Pastry
1cupwater
½ cupunsalted butter, cut into 16 pieces
2teaspoonssugar
½ teaspoonsalt
1 cup plus 2 tablespoons all-purpose flour
4 largeeggs, at room temperature
Chantilly Cream
2cupsheavy cream
2tablespoonsvanilla
¼ cuppowdered sugar
Instructions
Profiteroles
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
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
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.
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.
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.
Chantilly Cream
Combine the cream and the vanilla in a large bowl.
2 cups heavy cream, 2 tablespoons vanilla
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
Notes
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.)