The Best Profiteroles

These, in my humble opinion, are the best profiteroles! Light and airy, filled with creamy vanilla ice cream, drizzled with a rich chocolate ganache, and topped with toasted almonds and flaky salt—this dessert is pure indulgence. Whether you’re making them for a special occasion or to treat yourself, these profiteroles will impress! And they’re just so easy to make at home!

What Are Profiteroles?

Profiteroles, also known as choux à la crème, are classic French pastry puffs made from choux pastry. Once baked, they’re hollow inside, making them perfect for filling with ice cream, pastry cream, or whipped cream. Often served with a rich chocolate ganache, profiteroles are a go-to dessert for anyone who loves a balance of crispy, creamy, and chocolaty flavors.

Tips for Perfect Profiteroles

Want a crisp shell and a hollow, airy interior? Follow these tips:

• The water in choux paste helps create a crispy shell, while the sugars in the milk add color and the proteins help support the shape.
• Cooking the choux paste after adding the flour helps evaporate extra water, ensuring a better structure.
• Use a small round cookie cutter dipped in flour to get the same size for piping
• If you don’t get a starch coating on the bottom of the pan (i.e. maybe you’re using a non-stick pan), make sure to cook the dough to 75ºC (170ºF)
• Do not mix the starchy coating into the dough, as this can cause cracks.
• Cooling the mixture before adding eggs prevents them from curdling and ensures a smooth dough.
• If you mess up piping, scrape the dough back into the bag and try again!
• Dampen your finger to tap down any peaks that form from piping!

Common Profiterole Problems and How to Fix Them

Why Didn’t My Profiteroles Rise?

• Issue: The dough was too wet or too dry.
• Solution: Measure ingredients accurately. The dough should be smooth and pipeable but not runny.
• Issue: The oven temperature was too low.
• Solution: Bake at 190ºC to ensure a good rise. Avoid opening the oven door too soon.

Why Are My Profiteroles Soggy?

• Issue: They weren’t baked long enough.
• Solution: Bake until deeply golden and crisp. Do not open the oven to peak!!
  If they soften, you can crisp them up in a 175ºC oven for 5-10 minutes.

How Do I Store Profiteroles?

• Unfilled profiteroles: Store in an airtight container for up to 2 days or freeze for up to a month. Quick reheat in the oven to crisp up and warm through the middle.
• Filled profiteroles: Best served immediately, but can be frozen for up to a week.

Serving Suggestions

• Drizzle with warm salted caramel sauce instead of chocolate. Or melted Biscoff!!!
• Skip the chocolate sauce all together. Add a dusting of powdered sugar for a simple finish.
• Fill with whipped cream instead of ice cream!

These easy homemade profiteroles are simple yet elegant, with a perfect balance of textures and flavors. The crisp pastry, cold ice cream, and warm chocolate ganache make every bite irresistible. Try them for your next special occasion—or just because you deserve a treat!

Let me know how your profiteroles turn out in the comments below. Happy baking!

The BEST Profiteroles

Light, airy profiteroles filled with smooth vanilla ice cream, drizzled with rich chocolate ganache, and topped with toasted almonds and flaky salt—this dessert is pure indulgence. Whether you're making them for a special occasion or just to treat yourself, these profiteroles will impress. Let’s break down everything you need to know to make perfect profiteroles at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine French

Servings 4

Ingredients

  

• 75 ml water
• 75 ml milk
• 50 g unsalted butter
• 1 tsp sugar
• Pinch of salt
• 75 g bread flour
• 2 large eggs whisked

Ganache:

• 80 ml whipping cream/heavy cream
• 75 g dark chocolate finely chopped

Filling & Garnish:

• Ice cream of choice
• Toasted sliced almonds
• Flaky salt

Instructions

 

• Preheat oven to 190ºC and line a large flat baking tray with silpat or parchment paper.
• In a saucepan, add the water, milk, butter, sugar, and salt. Bring to a strong simmer.
  75 ml water, 75 ml milk, 50 g unsalted butter, 1 tsp sugar, Pinch of salt
• Add all the flour at once and mix until the flour swells up and is cooking. Continue stirring and cooking until there is a film on the bottom of the pan or until the dough reaches 75ºC.
  75 g bread flour
• Transfer the dough to a stand mixer and mix gently to cool very slightly till the dough reaches about 65ºC.
• Add half of the egg and mix until combined. Gradually add the remaining whisked egg while mixing continuously.
  2 large eggs
• If you dip your finger in cold water and then drag it through the dough, it should pick up a peak and the dough should not collapse onto itself. It’s ready to pipe!
• Transfer the dough into a piping bag with a large round tip.
• Pipe 12 1-inch mounds onto the baking sheet 1⁄2-1 inch apart to leave room for rising.
• Bake for 30-40 minutes until golden brown. Poke a hole in the bottom of them when they’re done to allow steam to escape. Let cool completely.
• Make the chocolate sauce. Add the chopped chocolate to a small mixing bowl. Heat the cream until it’s steaming. Pour the cream over the chocolate and let it sit for 30 seconds.
  75 g dark chocolate, 80 ml whipping cream/heavy cream
• Whisk from the center out until smooth.
• Slice the choux in half, and place the bottoms on a plate. Fill with a scoop of your favourite ice cream. Place the top on.
  Ice cream of choice
• Generously spoon over the chocolate sauce, sprinkle over the almonds, and some flakey salt. Eat right away!
  Toasted sliced almonds, Flaky salt

Keyword baking