There are few things in life as delightful as biting into homemade profiteroles! Crispy hollow choux pastry balls filled with custard or cream then drizzled with chocolate, these are a terrific small-bite dessert option for gatherings.
The pastry shells can be made days, even months in advance. And one batch makes almost 50 profiteroles!!
Profiteroles
Profiteroles are a hazard. It is way too easy to inhale an indecent amount in one sitting.
I exaggerate not. Because unlike many desserts, profiteroles seem so light rather than heavy and overly sweet.
Combine that with the fact that they are so small, you can easily swipe one without anyone noticing as you casually stroll past the pile (yet again…), and you don’t even need to break stride as you bite into it. Or better yet, if you can manage the whole thing in one bite…
For the record, I cannot.
I am a Two-Bite-Profiterole gal.
PROFITEROLE PASTRY = CHOUX PASTRY
Those crispy, light as air profiterole balls are called choux pastry balls. It’s French and it’s magical. 4 simple ingredients: butter, water, egg and flour. Mix, pipe (or even dollop), bake.
And whoosh! Those little innocent looking blobs of pastry puff up 5 or 6 times and they’re hollow inside, just begging to be filled with something tasty!
3 parts to profiteroles
Profiteroles are made up of 3 components:
1. The pastry balls (choux pastry) – crispy on the outside, hollow on the inside, ready to be filled with your Filling of choice!
2. Filling – there’s a few options here. Vanilla custard (Creme Patissiere) is the most common here in Australia – piped inside the balls. Cream is also a firm favourite – and also a good quicker filling option to making homemade custard. And then there’s profiteroles in the States which are split then stuffed with ice cream rather than piping a filling in. All are delish, but for me, profiteroles filled with custard will always be my favourite child. 😂
3. Chocolate Sauce – Drizzle or dip the profiteroles in the chocolate sauce. When it’s warm, it’s a chocolate sauce. When it cools, it sets to a soft chocolate – like the chocolate you get on eclairs at bakeries.
What goes in Choux pastry – profiterole pastry balls
Here’s all you need to make Choux pastry – eggs, butter, water and flour.
There’s no baking powder or other rising agent. The thing that makes choux pastry puff up is the large volume of water in the batter which evaporates into steam as it bakes, causing the protein in the egg to expand and puff up
How to make choux pastry – profiterole pastry
Choux pastry is really easy to make, it’s just a little different to the usual cake batters so there’s a couple of things to be aware of:
After mixing the water, butter and flour, remove from the stove to cool for 10 minutes before adding the egg, otherwise the heat will cook the egg and prevent the choux pastry from rising; and
Add the egg one at a time and mix well in between. The dough will split initially, but after a bit of vigorous mixing, it will come together.
Though I’ve used a piping bag for the dough, you can even just use 2 teaspoons to drop little dollops of the dough onto baking trays!
TIP: For nice round profiteroles, pat down any peaks with your finger and even push wonky blobs into nice, even dome shapes. The more even the shape of the blobs, the more round and pro looking your balls will be.
How to bake choux pastry for profiteroles
A key step in making profiteroles is the double bake of the pastry balls. The pastry balls cook through and puff up in the first bake. Then the balls are pierced and returned to the oven for a second bake to dry out the inside.
The reason this is an important step is to prolong the life of the profiteroles once filled with custard or cream. And it’s during the second bake that the balls become fabulously crispy!!
Cool, then pipe in custard or cream, drizzle with chocolate and they’re ready for serving.
Tips to ensure profiterole success
Profiteroles might look tricky and fancy, but they are actually very straightforward to make if you follow just 3 key tips:
1. Cool dough before adding eggs – this is key to ensure the heat from the dough doesn’t cook the eggs and so they incorporate properly when mixed together. The egg is the key to making the Choux pastry rise and become hollow;
2. Mix eggs in thoroughly – the dough will look like it splits when you start mixing the eggs in, but persist! The batter will come together – it needs to be smooth;
3. Don’t pierce until crispy – A key step is to remove the profiteroles partway through baking to pierce a hole in them, then return into the oven. This is to make them dry out and cook inside so they hold their shape (and so it’s not raw batter inside).
But you must ensure you DO NOT pierce them before the outside is crispy, otherwise the ball will collapse when you return it to the oven. The shell should take 15 minutes in a 180°C/350°F oven to become crispy, but if your oven runs a bit weak (or not preheated long enough or you kept door open too long and let heat escape etc etc) then you may need to keep them in for slightly longer.
Watch the recipe video at 57 seconds and you will see that when I puncture a hole in the ball, the surface cracks around the hole, indicating that the shell is crisp.
TOP TIP to ensure success: read the recipe from start to finish, look at the step photos above and watch the short recipe video!
Profiterole troubleshooting
The most common problem that people run into with profiteroles is that they don’t rise, don’t rise enough, are soggy or they collapse – either during the 2nd bake (after puncturing a hole) or after taking them out of the oven.
All these can occur due to the same factors (all of which can be avoided if you follow my recipe as written!!):
Batter is too runny – when you pipe blobs, if it spreads out rather than sitting up (as shown in the step photos above and video below), this means the batter is too runny and therefore the profiterole balls will not rise. The batter can only be too runny if you mis-measured the ingredients. In particular, ensure you are using the correct size eggs;
The eggs were not incorporated properly – when you add the eggs, mix mix mix until the batter is smooth again. If the batter is split, it means the eggs are not mixed in properly = balls won’t rise (because it is the eggs that make profiteroles rise)
Pierced balls before they were crispy – if you pierce the balls before they are crispy and can hold their shape, then they will collapse during the second bake;
Forgot to pierce!! If you do not pierce the balls, then the inside will never cook / dry out. Soggy insides = collapsed profiteroles.
MAKE AHEAD –> TAKE TO GATHERINGS
All the components can be prepared ahead separately then assembled closer to serving. The pastry balls can even be made months in advance and stored in the freezer. Just a few minutes in a cranked up oven is all that’s required to make the shells crispy again!!!
Imagine being the person who brings a pile of profiteroles like this to a gathering….
The praise! The flattery! You will steal the show!! 😂
Truthfully though, I took profiteroles on a weekend away with friends recently. And what I described above ↑↑↑ is exactly how I did it. I took a giant container filled with the balls, a piping bag filled with the custard and the chocolate sauce in a tub.
Then I crisped the shells in the oven very briefly. Piped in the custard, warmed the chocolate, drizzled it over then served.
I swear I wasn’t trying to steal the show. I swear I wasn’t trying to show off. I just wanted to share these with my friends! 😂 ~ Nagi x
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make these Profiteroles! {Note: Separate video for custard will be published tomorrow}
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Profiteroles
Ingredients
Choux Pastry (profiterole pastry balls):
- 100g / 7 tbsp unsalted butter
- 1 cup water
- 1 cup flour , plain / all purpose
- 4 large eggs 55 – 60g / 2 oz each (weight with shell), at room temperature
- Pinch of salt
Filling Options (choose one):
- Vanilla custard (Creme Patissiere) (below)
- Ice cream (Note 1)
- Whipped cream (Note 2)
Thick Custard Filling (Creme Patissiere):
- 4 egg yolks (Note 5 for using leftover whites)
- 1/4 cup white sugar , caster / superfine
- 3 1/2 tbsp cornflour / cornstarch
- 2 1/3 cups milk , full fat best
- 1/4 cup extra white sugar , caster / superfine
- 1 tsp vanilla bean paste (or extract or essence)
Chocolate Sauce (Note 3):
- 250g / 8 oz dark chocolate (or US semi-sweet)
- 1 cup cream
Instructions
- Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
- Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
- Cool: Remove from heat and let mixture cool for 10 minutes.
- Preheat oven to 220°C/420°F (200°C fan).
- Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
- Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
- Transfer to piping bag: Place dough into a piping bag fitted with a 13 – 15mm round tip (1/2 – 3/5").
- Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 – 50 blobs.
- Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
- Bake 2 trays at a time for 15 minutes, switching the trays halfway.
- Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse – if not, return to oven for 3 minutes.
- Pierce balls with knife then return to oven for 5 – 7 minutes until golden and crispy.
- Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!
Chocolate topping:
- Place cream and chocolate in a heatproof bowl. Microwave 4 x 30 seconds, stirring in between, until incorporated. Cool to warm, then use for drizzling or dipping.
Custard filling:
- Whisk yolks and sugar, then whisk in cornflour.
- Place milk, vanilla and extra sugar in a saucepan over medium high. Heat until just before simmering.
- Whisk in 1/4 cup hot milk into egg mixture. Whisk in another 1/4 cup. Then add remaining milk mixture and whisk.
- Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thicks to a thick dolloping custard consistency.
- Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).
- Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
His giant paws fit perfectly in my size 6 thongs……
Looks so delicious!!!! If I want to make the custard in advance – ie if it’s for lunch I am thinking of making the custard the night before to allow it to set. Will it be very hard if it’s in the fridge for more than 4 hours? Should I whip it again to loosen it? Thinking of making this for this Christmas!:) thank you and merry Christmas!
Hi Nagi! Was thinking about doing this for Christmas Lunch!!
Any thoughts or tips about presentation to make it look “wow”? Or perhaps a quick “how-to” on how to assemble these into a Croquembouche? Ta!!
Hi Mai, I was actually looking at posting a croquembouche -it’s still in the works!
Woohoo that’d be great Nagi! But in the interim, what’s t he best way to present them? Just stack them all on top of each other and pour over the chocolate sauce?
I made them for the first time last night with your custard filling! Wow I was popular in my house, absolutely delicious and such an easy recipe to follow!! Thank you!
I bet you were the favourite! So glad they were a hit!
Hi Nagi,
My batter was absolutely runny . I followed the recipe exactly the way you had mentioned.
Can you help me
Hi Mayanka, it shouldn’t be runny – it could be the size of the eggs you are using
Can you fill them with a savory like whipped cream cheese and herbs?
YUM that would be AMAZING!!!
I love your style of those profiteroles so much! Frankly, I wanted to make these for ages but never found a proper recipe. Reading your recipe encouraged me to make as soon as possible!!
– Natalie
Thanks Natalie! Hope you get a chance to try it! N x
Oh, and p.s., I did not butter the pans and as I said they turned out great!!
I have never in my life 78 years made a successful cream puff or profiterole! This was definitely the exception. I followed the recipe you gave, and being in the US I measured the flour as 1 cup; then I saw you also gave grams so I got out my scale and low and behold I needed to add several more tablespoons of flour to equal 150g!! And, for the first time ever I got beautiful puffed up little balls. Thanks for sharing, Nagi, from me, my husband, and all our Thanksgiving guests. Oh, and my husband wouldn’t let me pat down the little points — he says they are the best part because they get all extra crispy. 😆
MUST KEEP THOSE CRIPY POINY BITS!! 😂 So thrilled you enjoyed these so much! N x
Nagi, why do I have to butter the baking pans when I am going to use parchment paper to line them? I like using the paper to make clean up easier and to ensure the pastry doesn’t stick to the pan. If I butter the pan then it pretty much defeats the easy clean up!
Hi Donna! It’s to stop the paper from slipping. 🙂 I find it really annoying to try to pip when the paper keeps sliding around!! Great question though, I will update the recipe N x
Well I sure have not stolen the show! They have turned out flat. Looks like I will coat them in chocolate and hide them.
I will persevere and make some more (Not Today) and see how they turn out. Nagi do you know what I’ve done wrong?
Oh no Kerry! I’m sorry to hear that. The key step that’s important is to ensure the butter and water are SIMMERING when the flour is added. Was it simmering??
I don’t know what went wrong, but I followed the recipe exactly and the batter was very liquid. I had to put in muffin tins but cooked it anyway. They did puff up but fell again immediately Any suggestions?
I literally check your website almost everyday. Have made sooooo many of your recipes and never been disappointed! These look amazing! Will definitely try
I’m so pleased you are enjoying my recipes Alice!! Thanks for your lovely message! N x
My Mum used to make these! I will have to give it a try because I love a good eclair… (you can totally cheat a little bit and use store bought custard if you have to, though, right?! Or chocolate mousse Dairy Whip?!?!)
PS. I have those exact same Havianas! 🙂
Yeah but I bet you have normal size not tiny size 6!!! 😂 Yep you can totally cheat with store bought or anything cream or mousse like that can be piped inside! N x
Hi Nagi
Fantastic finger food. A must try. I am really not a pastry to-do person, never comes out right, but this recipe looks simple.
As for Dozer, ohh dear. He clearly doesn’t seem bothered 😂😂
Have a great weekend. Hugs ….😊
This really is a terrific simple pastry recipe 🙂 Blobbing makes quick work out of it! 😂
some of my family dont like cream or custard could i fill them with chocolate mousse?
YES! What a great idea!
I love love love Profiteroles and I am a one bite kinda person.. Hehe.. These profiteroles looks so delicious..
Oh believe me, I try….
My dogger would never tolerate me manipulating her toes…[smelled like biscuits (lovely)]…but for a few seconds! Can’t ever imagine her allowing me to fit flip-flops! Dozer must be a very -back pooch!
Dozer hates it too!! To tease him I put food on his paws and it peeves him so much, he gets up and walks away WITHOUT eating the treats! 😂
I have just one word for you……. YUM! 😉
😇
hi Nagi, quick question, can you use hand held mixer when mixing the egg?
Hi Sherly! In all honesty, I tried it but I swear it’s easiest with a wooden spoon because the batter is quite thick 🙂 N x
Thank you, Nagi. You are absolutely wonderful! I requested this not too long ago in the Recipe Request list and you put your magic touch to it.
It’s not intimidating anymore after you have broken down into steps and provided clear instructions! No more store bought profiteroles for me!
I hope you will add on on how to make eclairs out of the same choux pastry as options.
Thanks again! Did I forget to mention how you are my favourite cooking blog? I have learned so much from your methods.
Done! It’s in the Notes
I though someone did!! I searched for it but couldn’t find it 🙂 I’ll update the list now! Happy to add eclairs to it, I’ll pop it in the recipe notes (hmm…. or maybe I’ll just post it as a whole separate recipe!)