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Profiteroles recipe

Profiteroles recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

Classic choux pastry with a custard cream filling. Garnish with melted chocolate or a dusting of icing sugar.

139 people made this

IngredientsServes: 10

  • Custard
  • 100g (4 oz) caster sugar
  • 5 tablespoons plain flour
  • 1 pinch salt
  • 475ml (16 fl oz) milk
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • Choux pastry
  • 100g (4 oz) butter
  • 225ml (8 fl oz) water
  • 125g (4 1/2 oz) plain flour
  • 1 pinch salt
  • 4 eggs

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. For the custard: In a small saucepan, combine sugar, flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to the boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 beaten egg yolks and stir. Return heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill in refrigerator.
  2. Preheat oven to 230 C / Gas mark 8.
  3. For the choux pastry: In a medium saucepan, combine butter and water and bring to the boil. Sift together flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking tray, or pipe into desired shape.
  4. Bake 10 minutes in the preheated oven, then reduce heat to 200 C / Gas mark 6 and bake 25 minutes more, or until golden. Cool completely, split, fill with custard and replace tops.

How to melt chocolate

Want perfectly melted chocolate to drizzle over your profiteroles? Watch our How to melt chocolate video to see how it is done!

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Reviews & ratingsAverage global rating:(157)

Reviews in English (109)

I thought this recipe is absolutely fabulous but the filling was not quite enough for the pastry-13 Oct 2008

Brilliant pastry recipe. I just filled them with whipped cream and drizzled the tops with melted chocolate. They went down a storm with the family. Just one this I'd suggest. Make sure to grease the baking tray and sprinkle with water before putting the mix on. The steam from the water droplets will help the pastry to puff up-26 Jan 2013

perfect lovely jovely-27 Nov 2012

Profiteroles recipe - Recipes

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.

Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.

Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.

Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate.

Preheat the oven to 200C. Line a baking tray with greaseproof paper.

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.

Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.

Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.

Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate.

Recipe Summary

  • 1 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 cup water
  • 8 tablespoons unsalted butter (1 stick), cut into small pieces
  • 5 large eggs, at room temperature

Preheat the oven to 400 degrees. Prepare a pastry bag with a 1/2-inch tip (optional).

In a small bowl, whisk together the flour and salt. Place the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes. Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.

Place the dough in the pastry bag. (Alternatively, you can use a spoon to form the puffs.) Grease 2 rimmed baking sheets or line with baking parchment. Pipe the desired shapes onto the baking sheets. The dough can be frozen at this point on the tray then collected into freezer bags and sealed.

For small (1 1/2-inch) puffs, bake for 10 to 12 minutes. For a standard eclair shape, bake for 10 minutes then raise the heat to 425 degrees and continue baking for 15 minutes total, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.


Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved



  • For the puffs
  • 1/2 cup whole milk
  • 1 cup plus 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 5 large eggs
  • 1 egg yolk, lightly beaten
  • For the chocolate sauce
  • 1/2 cup heavy cream
  • 8 ounces semisweet Valrhona chocolate, coarsely chopped
  • 1 pint vanilla ice cream


Preheat the oven to 350°F (175°C).

In a medium saucepan, combine the milk, butter, and salt with 1/2 cup of water and bring to a boil. Add the sifted flour and stir with a wooden spoon until thoroughly combined into a dough. Continue stirring over medium heat for about 3 minutes.

Transfer the dough into the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase the speed to medium and then add the eggs, one at a time. Mix until a smooth, cool dough forms, about 4 minutes.

Fill a pastry bag, fitted with a #9 tip, with the dough, or use a soup spoon to form small puffs, about 2 inches in diameter, on a parchment-lined baking sheet. Brush the puffs with the beaten egg yolk and transfer to the oven.

Bake for 45 minutes, or until golden brown. Cool the puffs on a wire rack and then slice them, as if they were hamburger buns, with a serrated knife.

Heat the heavy cream in a saucepan until it foams. Reduce the flame to low and add the chopped chocolate. Whisk until all the chocolate has melted and the sauce is smooth and shiny. Keep warm over a pan of simmering water.

Fill the puffs with a scant scoop of ice cream and serve on small plates or in shallow bowls. Pass a pitcher of warm chocolate sauce at the table.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Profiteroles… my partner’s favorite! Upon his request, I’m planning to make these tomorrow night and have been doing my pre-cooking research! Two questions come to mind here:

1. Some other recipes tell you to bake the profiteroles at a very high temperature for about 5 minutes to allow them to rise and then lower the temperature and continue to bake them until cooked through. Some even suggest opening the oven door towards the end of the process. Why is this not the case in this recipe?

2. If I were to fill them with pastry cream, how much would I need and where could I find the recipe?

Hi Nathalie, you are doing your research! Different recipes call for different cook times and oven temperatures, reduce the heat and don’t reduce the heat- it is quite confusing. The most important thing is that the choux pastry is dry. If you are uncertain, you can always split open one and check the inside.

Substituting a pastry cream for the ice cream will give you a cream puff. You might look to this recipe for guidance–leaving out the walnuts and walnut liquor.

Profiteroles Recipe

How to make an easy, fool-proof profiterole recipe (cream puffs). Serve each profiterole with ice cream and chocolate sauce. Classy and delicious!

I know it’s been quite a while, but I come bearing a profiteroles recipe! My favorite ballpoint pen, the one I always seem to go to when I want to jot-down my thoughts for this little corner of the web, dried out after sitting for so long, requiring scrawling encouragement on the corner of the page. Coming back is both relieving and petrifying at the same time. It’s like opening a door with hinges that have rusted over– it’s not only difficult to push open, but the bone-chilling shriek of the heavy metal portal sends shivers through my entire being.

My very long absence was both intended and unintended. I’ve received many emails and messages asking about where I am. Explaining all that has occurred over these several months will be quite difficult because a lot has happened. Some of it good and some of it tear-inducing, to say the least.

You know, writing a cookbook has kept me on my toes when it comes to writing however, I’m a little unsure of where to begin. It’s difficult to condense so many months into a few pages and to talk about profiteroles. During my lengthy vanish, I’ve experienced a lot– confusion, love, loss of love, and battles with life that will always be remembered. But I guess that’s life, isn’t it? Life is about experiencing all of these things and more. And if you haven’t experienced such things, you’re not living. And living is so important. Things like profiteroles help us get through life, though.

Over the past several months, I’ve sat down to write this entry more times than I can honestly remember. And during each occasion, I immediately poured my feelings onto the page at a rate comparable to that of any deafening cataract. For some reason, I’ve always felt it’s necessary for me to keep my prose somewhat jovial on this blog. I mean, I like to wax and wane poetic about cakes and now: profiteroles.After all, I call this my “happy place.” Or I like to think of it as such, anyway.

However, a friend reminded me several months ago that sometimes, “we just need to let it out.” Who knew that what started off as an “I doubt anyone is going to notice this, but I just need a happy place” sort of blog, has turned into something visited by more than just my best friends, where I pour out my feelings for the entire world to see? I guess it’s only natural for these things to happen eventually, or maybe it only is for me . . .

So, what’s happened? A lot, to say the least, and I’ll probably be scatter-brained and emotional by the time I finish writing this and get to the profiteroles. However, please stick with me!

During June of last year, I celebrated my birthday it was far from lovely, but I learned that a bad day doesn’t mean the rest of my year– or my life, for that matter– should be sucky. The beginning of July seemed to make up for my iffy birthday experience a couple weeks in July were spent with my aunt and uncle. July involved some retail therapy, thankfully so. I shopped at a food store run by Mennonites located in the middle-of-nowhere in Pennsylvania the tiny shop has various sections– a deli, a restaurant, a general grocery store, a candy shop, and a bakery (sans profiteroles, sadly). The baked goods, though simple and homey– were some of the best I’d had in a long time, outside of my own kitchen. The rest of July was spent swimming, visiting tiny speciality shops, running around on a boat, and picnicking. I thought July made-up for the so-so previous month, but during the third week of July, I received news that flipped my entire world upside-down.

It was nearing midnight, I’d gone for a long run, and after coming back, I saw four missed calls on my phone. It was from my father. I knew something was wrong, so I went back outside and tried to remain optimistic. One ring was all all it took for my dad to pick up the phone. “Son,” he said he said with a soft spoken sorrow in his voice.
“Dad, what’s wrong?”

He took a deep, timid breath. “A- has cancer”

I was speechless I fell to the ground gasping for air. Those words were a strong blow to the stomach.

“Dad, please tell me you’re lying. Please!”

A huge flow of tears followed. We listened to each other cry over the phone, we screamed “Oh God, please!” We wished it away, questioned God, and we cried for our loved one. After an hour, we hung up I had to gather myself, stop crying, and make sense of it all.

My 19-year-old cousin, my partner in crime, the person I thought of as my little brother, was in a battle for his life. A battle that very few win. According to science, he was losing. The next day, more bad news followed. It was as if the universe couldn’t have planned it more perfectly (and I say this with every sarcastic bone in my body). “Grandma’s in the hospital, and she needs surgery.”

Both sides of my family were struck with emotional chaos, and all I could do was go with it. I had to press pause on everything, and sort through and make sense of it all.

My grandmother was in need of emergency surgery– surgery that, at her age, could leave her lifeless on the operating table. My cousin was in need of support that and prayer was all our helpless family could give him. His team of doctors were confident that with emotional support, a few surgeries, and several sessions of chemotherapy and radiation, he’d make it through the fight for his life: stage four Hodgkin’s Lymphoma.

A couple months passed my grandmother’s surgery went well– she received a couple months of therapy and she’s been her normal self ever since. My cousin was still sick, but he was fighting. And in the midst of the chaos, all I could do was wonder how my aunt was getting through all of this. Each time I thought about it, I was an emotional wreck, yet she kept holding A-’s hand and fought this battle with him.

After several chemotherapy sessions, after infection battling, after countless surgeries, after head shaving, and after experiencing more pain than anyone would wish onto another person, he’s ended chemotherapy and finished radiation. He’s fought a battle that has left me inspired, puzzled, and left me with a lesson about life: that life is truly precious, and that love is our strongest weapon in any battle. Those long, dreadful months of constantly battling with life allowed me to mature in so many ways. I learned that you discover a person’s true colors in the midst of chaos. I learned that love, despite being so simple to pronounce and spell, is powerful– it can heal. I learned that sometimes a long cry whilst being embraced by a loved one is one of the greatest things to experience. Emotional pain is never fun to experience, but the love that follows to heal such pains is so pleasing that there aren’t any words to properly describe it. After a long rain fall, comes life– warm sunlight, bunnies hopping through endless fields of green, smiles, and lots and lots of “I love you”’s.

I know that if you’re still reading, you agree with me or you resent every word I’ve shared. Some of you might’ve rolled your eyes here-and-there, and others may have nodded I can only speak for myself and tell you that I am a firm believer that love, in all of its forms: a long embrace, a kiss, a conversation– whatever it might be– is strong. It can help us get through life, especially when we’re stuck in a whirlwind of unfortunate events. Fast-forwarding through being featured in a spotlight on The Cooking Channel, a move during the Springtime, and finishing the manuscript and photos for Hand Made (more on that in another post), I also found love sometime earlier this year. Or, at least I thought I did.

After taking a trip to the UK in October, and arriving back sick, reality hit me with a hard blow. It felt as if my heart was taken out of my chest and stamped on in front of me. I felt like love was a hoax that love is some cruel scheme from the heavens created to drive humanity mad. I was beside myself in these moments I locked myself in my bedroom and tried so desperately to wake myself up from this nightmare. I kept saying, “it’s just a bad dream, all you have to do is open your eyes, and everything will be okay.” It wasn’t. Reality hit me so hard in the stomach that I remained motionless, shocked, and out of breath. I felt empty belly-less profiteroles.

I’m still here, and my breathing went back to normal– whatever that is. It’s been a few weeks since my break-up and I’m still hurting. The wounds on my heart are still fresh and I keep thinking about the multiple definitions of love and if it really does exist, or if it’s really is all a hoax. For someone like me who isn’t used to saying, “I love you” so easily to a person, it feels like I was betrayed by the one thing that I thought that was so perfect. But after a lot of pondering and several pints of Ben & Jerry’s Chunky Monkey ice cream, I realized that love is like life– it’s not perfect and it gives and takes from all of us it’s just not been my time yet, I guess. What’s funny is that the thing that I thought betrayed me, was around all this time. Love was around I just wasn’t looking at the big picture. My best friends and my sister have constantly been around to make sure all is well– they’ve been my ears when I need to read poems that I’ve written during moments when I feel countless emotions rush through my entire being. They’ve been there to hug me and remind me to stay strong– to not let the closing to this chapter of my life bring me down. They’ve been around to remind me that love does exist and that I will eventually find it, and that when I look back on all the poems and journal entries that I’ve written about these moments in time, I’ll be able to tell myself, once I’ve found love, “all is well now, the fight is over.”These past few weeks, I’ve sulked and cried my heart out and then forced myself to be productive and get things done– putting my emotions and feelings on the back burner for however many hours I needed daily. It might be considered both a healthy and unhealthy thing to do– to forget about one’s emotions, but I was a hot mess (for a lack of a better term). Cooking and baking have been my saving grace. These profiteroles are a saving grace.

I keep reminding myself that writing it all down is a good way of expressing myself and trying to make sense of it all. I’ve also learned that I need to accept that sometimes the opera arias of one’s life are meant to come to a stop in order for a new one to be heard. There’s no telling what fate has in store, and when this new aria will commence, but when it does, I know this much: the opera house will be booming with the sweetest song, and I’ll be listening for it in the meantime.

I’m almost two-thousand words into this and I’m realizing your eyes are probably as tired as my fingers, so I’ll spare us all for now because we can still catch-up in the near future (we have profiteroles to talk about). If you’re in the same position I’m in, or if it’s been a day or week after your break-up, or if you’re a couple months past your break-up and you’re still feeling the heartbreak, just remember to breathe– we often for get to do this–and surround yourself with positivity. Call up your best friends, go out to eat, go for long walks and let the cold of winter shock you back to life. All will be okay, I promise. Remember: love will heal what is broken. It will take time, you and know this, but in the meantime, don’t mistreat yourself– love yourself with all your might and remind yourself that you’re amazing, because you are.

And if all else fails, go into the kitchen and make these Profiteroles (cream puffs). Just keep in mind that the chocolate fudge sauce shouldn’t be left out– it’ll assist in the healing process trust me, I know these things. As for the ice cream, that, of course, is of the greatest necessity to sandwich in between profiteroles pastry. Use your favorite one. The homemade kind is fantastic however, I refrain from a lot of homemaking during these times (and I’m sure you do too), so I stick with good ol’ Ben & Jerry’s or any of the good stuff that’s on sale in the supermarket.

Profiteroles for Julia Child

One of my most favorite places on Earth is Julia’s kitchen at the Smithsonian. I adore Julia Child and feel inspired every time I go visit the place where she made food fun and accessible for everyone. Julia was a pioneer, she came into our homes and showed us not to take cooking so seriously. I am a little young for The French Chef, but have many memories of watching Baking with Julia and Julia and Jacques Cooking at Home on Saturday mornings with my mom. I have been reading a book called Dearie: The Remarkable Life of Julia Child, and have fallen even more in love with her. In some ways, I can see bits of myself in Julia. She had a hard time finding her way and I have often felt that I lacked direction during periods of my life. But for both of us, it was food that helped us find our way. On Wednesday, Julia Child would have been 100 years old. Happy Birthday Julia. You have no idea how you have impacted my life and the lives of so many others.

I was sent this sweet book called, Bon Appetit! The Delicious Life of Julia Child. I came into the bedroom to find Ava engrossed in this book. The art work is whimsical and tells the sweet story of Julia’s life. A perfect book for the young chefs in your life. Or the grown ups. I have read it a few times myself and always find something new and interesting that I missed the last time.

To celebrate Julia’s extraordinary life, PBS has asked that we cook a Julia recipe and share it on Twitter using the hashtag #CookforJulia. Take a picture and share it on the #CookforJulia Facebook page. As much as I love Boeuf Bourguignon, I knew that if I was going to celebrate Julia’s life, I needed to make profiteroles. When I figured out how to take 6 simple ingredients and end up with cream puffs, it was the first time that I really felt like I could cook anything. When you learn how to make the very simple pâte à choux, you can make so many things with it. Sweet and savory. I filled mine with whipped cream and poured chocolate sauce over. Some like to fill theirs with ice cream, but I love to use whipped cream. I have made these so many times, and in so many ways, and every time I think of Julia. I am so thankful that she wrote Mastering the Art of French Cooking, it gave me the confidence to make a fancy French dessert and from there, anything that I wanted.

1 cup water
6 Tablespoons butter
pinch salt
1 teaspoon sugar
1 cup flour
4 eggs
whipped cream
chocolate sauce

Put the water, butter, salt, and sugar in a saucepan.

Bring to a boil.

Take the saucepan off of the heat. Add the flour.

Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.

Put the mixture into the bowl of a mixer or a large bowl.

Beat until it breaks up a little.

Add eggs one at a time.

It might seem like it is not going to come back together, but keep mixing, it will.

Transfer the batter into a piping bag.

Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks. You can brush them with egg wash if you are so inclined so they are shiny when they are baked.

Bake in a preheated 425 degree oven for 15 to 20 minutes. They will be golden brown and puffed.

Slice the puffs in half and fill with whipped cream or ice cream.

Pour chocolate sauce over. Bon Appetit!

How many calories are in these Profiteroles?

Each Profiterole contains 30 calories, which means they fall into our Everyday Light category.

These Profiteroles are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160 degrees. Spray two baking trays with low calorie cooking spray and line with baking parchment.

Step 2

Add the granulated sweetener, salt, reduced fat spread and water into a saucepan and bring to the boil. Take off the heat and mix in the flour. The mixture will look lumpy at first but persevere. Continue to mix until the mixture forms a ball and comes away from the sides of the saucepan. This will take a lot of elbow grease and may not come together for around 5 minutes.

Step 3

Add the eggs to the mixture and stir well to incorporate. It will look split at first but continue to stir until the mixture becomes glossy.

Step 4

Add the mixture to a piping bag with a wide nozzle. Pipe 35 profiteroles onto the trays. If there are any little “tails” just dab them down with a wet finger.

Step 5

Place in the oven for 40 minutes – do not open the oven door before this time or the profiteroles may collapse. After this time, turn off the oven. Take the profiteroles out and turn them over. Return to the oven, leaving the door ajar and the oven off for a further 10 minutes to completely dry out.

Step 6

When they are completely cool, poke a hole in the bottom with a skewer, take some reduced fat aerosol cream and poke the nozzle into the small hole in the base of each profiterole, squirting a small amount into each. Melt the chocolate in a microwave and drizzle over the top of the profiteroles. Serve immediately!


First of all, make a choux pastry: work together, in a nonstick saucepan, butter, water, sugar, a pinch of salt and put on a low heat. Bring to the boil. Once boiling, turn off the heat and quickly add the flour. Beat vigorously with a wooden spoon until the mixture is well combined and comes away from the sides. Use a pastry bag to pipe the mixture into balls over a baking tray. Preheat the oven, then bake for 15 minutes at 200°C, for 10 minutes at 180°C, and for 8 minutes at a lower temperature with the fan on. Let your pastries cool down. In the meanwhile, make your custard: work egg yolks and sugar until foamy. Pour over milk and sifted flour. Put on a low heat, stirring constantly until the mixture begins to steam and thicken. Use a piping bag to fill your pastries with the custard. Melt your chocolate on a low heat adding two tablespoons of water. Once melted, pour it over the profiteroles previously nicely arranged on a serving tray. Complete with some flakes of whipped cream.


Chocolate profiteroles can be stored in the refrigerator for a couple of days.

The empty baked choux can be stored for a week in a cookie tin alternatively, they can be frozen for about a month.

The chocolate coating can also be covered with plastic wrap and refrigerated for 2-3 days.

If the coating is too runny and does not stay on the puffs , it is probably still too hot. If it is too thick, just heat it up for a few seconds in the microwave.

If the cream is not fatty enough , or simply to make it last longer, you can add 1 tablespoon of mascarpone when the cream is half beaten.