Profiteroles (cream puffs) are buttery little balls of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center.
Fillings for profiteroles include pastry cream, ice cream, whipped cream, all varieties of savory ingredients, or anything your imagination and taste buds, can dream up.
Even better, the prep time to making a batch of profiteroles is about 15 minutes. One batch will make about 18 profiteroles and the recipe can easily be doubled if you're wanting to make cream puffs for a crowd.
"I’ve thought about taking a class to learn how to make these given their finicky reputation, but these were surprisingly easy to make. Your directions were spot on and made them a breeze to make! I used leftover salted caramel and your pastry cream recipe and these are DELICIOUS! Thanks for sharing so we can all feel like super bakers!"
This Guide to Making Perfect Profiteroles Includes:
What are Profiteroles?
Classic, French Profiteroles are buttery little pastries made with choux pastry (pâte à choux). They are hollow, which makes them the perfect container for a variety of fillings and toppings, both sweet and savory.
Profiteroles are essentially the same thing as Eclairs - Piped Choux Pastry that bakes up with a hollow center. ("Choux" is pronounce like shoe).
Both profiteroles and eclairs are meant to be filled with a creamy filling that is either sweet or savory. Profiteroles are also often topped with a dessert sauce, frosting, or glaze.
The only difference between eclairs and profiteroles is the shape. Eclairs are oblong, shaped kind of like a hot dog bun. Profiteroles are smaller and round, making the perfect little two or three-bite treat.
- Fill profiteroles with something creamy like pastry cream, ice cream, or simple whipped cream. The filling can also be savory! Savory profiteroles are often filled with a cream cheese mixture that includes garlic and herbs.
- Top profiteroles with a simple dusting of powdered sugar or whatever dessert sauce strikes your fancy.
Why This Recipe Works
I can't imagine that asking the question, "Why would you want to eat profiteroles?" is valid under any circumstance. Might as well ask why you want to breath.
But, why make profiteroles? Here are 4 excellent reasons:
- Profiteroles are so quick and easy to make! Prep time is minimal. Choux pastry only takes about 15 minutes to make. After that, it's just a matter of letting them bake.
- Profiteroles are elegant and impressive. Did you ever see that commercial with the mom reading a novel in the kitchen while her family waited patiently for her to make a batch of "super difficult" and time consuming rice crispy cookies? Making profiteroles is kind of similar. They look like something you need mad baking skills and loads of spare time to make. In reality, they are one of the most simple, fast, and easy pastries to have ever been invented.
- Profiteroles can be filled with practically anything under the sun - sweet or savory. Here's an example: I made the very profiteroles that you see in these photos for a dinner party, filling them with ice cream and topping them with a wine reduction dessert sauce. I had about 8 leftover (unfilled). So, I used some leftover chicken to make a quick chicken salad and my husband and I feasted on adorable little chicken sandwiches for lunch the next day.
- Knowing how to make profiteroles is a culinary secret weapon. If you know how to make profiteroles and have some ice cream in your freezer or whipped cream in your refrigerator, you can whip up a delicious, impressive dessert in less time than it would take most of us to head to the grocery store or bakery and buy something pre-made. Likewise, fill them with any variety of seafood, meats, cheeses, eggs, spreads, dips, or salads for a super impressive appetizer that you can whip up with whatever ingredients are in your refrigerator or pantry.
Profiteroles are kind of a blank slate. Depending on what you fill them with, they can be finger food or something to be eaten with a plate and fork.
- Fill profiteroles with savory ingredients to make a delicious appetizer or light meal.
- Fill profiteroles with sweet ingredients for an indulgent afternoon snack or an elegant dessert.
Sweet Fillings for Profiteroles
- Ice cream. While vanilla is always a favorite, you can fill profiteroles with any flavor ice cream you like.
- Pastry cream. My favorite tried and true pastry cream recipe makes a silky smooth, deliciously rich and creamy filling for profiteroles.
- Whipped cream. Lightly sweetened whipped cream is a delicious filling for profiteroles that's also super quick and easy to make. Simply use an electric mixer to whip 1 ½ cups of heavy whipping cream with 2 teaspoon vanilla extract and ½ cup powdered (confectioners) sugar until the cream is thick enough to pipe or spoon into profiteroles.
- Fruit curd. Fill profiteroles with any flavor of fruit curd, from a jar or homemade.
- Fruit curd + whipped cream or pastry cream. Gently fold some fruit curd into whipped cream or pastry cream. Or, fill profiteroles with a dollop of fruit curd and then top it with some whipped cream or pastry cream.
- Fresh fruit + whipped cream or pastry cream. Fill profiteroles with a bit of whipped cream or pastry cream then top with slices of fresh fruit or berries.
Savory Fillings for Profiteroles
- Chicken, egg, or seafood salad. Profiteroles are best with creamy fillings, which makes chicken, egg or seafood salad a delicious choice for savory profiteroles.
- Smoked salmon and cream cheese. Use and electric mixer to beat some room temperature cream cheese with a pinch of salt and pepper until aerated and fluffy. Add any or all of the following: minced roasted garlic, crushed red pepper, fresh herbs, lemon zest, horseradish. Fill profiteroles with a dollop of cream cheese and a few pieces of smoked salmon.
- Creamy garlic and herb filling. Use an electric mixer to beat equal amounts heavy whipping cream and cream cheese plus a tablespoon or two of butter until the mixture is thick enough to hold its shape. Then stir in some minced garlic (preferably roasted or sautéed in oil until golden brown) and fresh herbs. You could also stir in some grated cheese. Parmesan is a great option for this filling.
- Cream cheese and veggie filling. Use and electric mixer to beat some room temperature cream cheese with a pinch of salt and pepper until aerated and fluffy. Then add any kind of finely minced or grated vegetables, raw, cooked, or pickled. My favorites include: sun dried tomatoes, marinated artichokes, olives, capers, and pickled red onions. Also toss in a few tablespoons of minced fresh herbs.
Toppings for Profiteroles
Top profiteroles with a simple dusting of powdered sugar. OR, drizzle them with...
- Hot fudge
- Chocolate Ganache
- Whisky Sauce
- Salted caramel sauce
- Caramel Rum Sauce
- Butterscotch sauce
- Blueberry sauce
- Cherry Sauce
So. Many. Options.
The profiteroles you see here are the very happy result of tasting the white and red wine poaching liquids after poaching pears for this Pear and Almond Tart.
The tart is made by letting pears simmer in wine and sugar, and OMG. The wine that the pears have simmered in is TO DIE FOR.
As the pears poach, all the alcohol evaporates, leaving behind pure liquid gold. If you keep simmering the liquid until it reduces to about a half a cup, you have the most delicious sweet wine dessert sauce ever. The sauce is perfect for drizzling over ice cream filled profiteroles.
How to Make Choux Pastry (Pâte à Choux)
Choux Pastry starts out as a thick, pasty, dense and heavy dough. But then, as it bakes, it puffs up into hollow little clouds of light and tender pastry. It's magical.
As I said before, making Choux pastry is easy. But, there are a few little tricks to getting it to puff up right every time.
Read through this once, start to finish, before you get started making a batch, and you'll be golden.
Or, check out this complete step-by-step tutorial, including a video, for How to Make Choux Pastry.
Step #1: Add some milk, water, unsalted butter, salt and sugar to a saucepan and bring it to a full, rapid boil.
Step #2: Add the flour.
Add the flour all at once and stir until it forms a dough. Cook the dough for about a minute longer, smushing it against the side of the pan as you do.
This will cook the flour so that the baked profiteroles don't taste floury. Cooking the dough for a bit also builds the structure profiteroles need to not collapse while baking.
Dump the dough into the bowl of a stand mixer and let it cool down for a few minutes before adding the eggs.
Step #3. Add the eggs.
For this choux paste recipe, you'll need approximately 4 eggs. It's super important to not add more liquid to the dough than it can handle.
How many eggs you need depends on a lot of different factors:
- Climate and altitude
- Humidity
- The brand of flour you are using
- If the flour was too tightly packed when you measured it
- How large each of the eggs are.
The amount of eggs needed might even vary from batch to batch on the same day.
Rather than worry about all that, crack the eggs into a bowl and whisk them together. Then, with your mixer running, add the eggs slowly, bit-by-bit, paying attention to the dough and incorporating only enough to create dough that's shiny and thick enough to hold its shape when piped.
For me, this almost always means leaving a tablespoon or so of egg in the bowl, which can be saved to brush over the dough right before baking to give them a lovely shiny surface.
Step #4. Shape the profiteroles.
Cover a baking sheet with parchment paper to prevent the profiteroles from sticking to the baking sheet while they cook. Then, sprinkle the parchment with a bit of water.
This creates a more humid environment for the profiteroles as they bake, helping them rise as much as possible and not dry out. 🙌
Scoop the batter into a pastry bag that's been fitted with a large round pastry tip and pipe golf ball sized mounds of dough onto the baking sheet, leaving about 3-inches of space in-between each one.
Dip your finger in water (to keep it from sticking to the dough) and tap down the tops of each ball of dough, smoothing out the top.
Brush the dough with a bit of egg that's been whisked with about a teaspoon of water and bake.
Pro tips for Baking Profiteroles
- DO NOT open the oven while the profiteroles bake because this could cause them to collapse.
- Bake until the profiteroles are a rich golden brown and appear to be completely dry. If they look even slightly wet, let them bake a bit longer. If the dough is not baked through, they will collapse when you take them out of the oven.
FAQs and Expert Tips
A: Traditional choux pastry recipes don't include sugar and generally call for only a tiny pinch of salt. I like to add a tablespoon of sugar and a full teaspoon of salt for a very simple reason: I like flavor.
Without a bit of sugar, and especially without salt, choux pastry is incredibly bland. While you want it to play a supporting role to whatever you're filling and topping your profiteroles with, I fail to understand why anyone would want their pastry to be bland.
Even if you're planning on making a savory filling, add the sugar. 1 tablespoon isn't enough to make the pastry taste sweet - it just adds a bit of flavor and a nice chewiness to what might otherwise be slightly tasteless and tough.
Likewise, if you're making a sweet filling, do not leave out (or reduce) the salt. Salt does more than make food "salty". It brings out the flavor in foods, emphasizing flavor and making food taste more like itself.
A: Before profiteroles have been filled, they will keep well at room temperature for 24 hours or in the refrigerator for 5 days. They can also be frozen for up to 3 months. Be sure to store profiteroles in an airtight container so they don't dry out.
The length of time profiteroles will last after they've been filled depends on the type of filling. Pastry cream or cream cheese filled profiteroles will keep well in the refrigerator for a day or two. Fillings that include a high percentage of liquid, and those that contain meats or seafood do not last as long and should be eaten within a few hours.
A: To freeze profiteroles BEFORE baking, follow the recipe instructions to make the choux pastry dough and pipe the profiteroles on a parchment paper lined baking sheet.
Then, instead of baking them, put the baking sheet in the freezer. Let the profiteroles freeze for an hour or two. Then, remove the balls of dough from the baking sheet and put them in an airtight container.
Separate layers of profiteroles that are stacked on top of one another with parchment paper. Unbaked frozen profiteroles will keep for up to 2 months in the freezer. To bake, simply place the frozen balls of choux pastry on a parchment lined baking sheet and bake according to the recipe instructions below.
To freeze profiteroles AFTER baking, allow them to cool completely at room temperature. Then, put them in an airtight container and freeze for up to 3 months.
Thaw in the refrigerator before filling and serving.
You can also freeze filled profiteroles - IF the filling lends itself to freezing. Not every kind of filling will freeze well, especially those with meat, seafood, or vegetables. In general, whipped cream and cream cheese fillings do not freeze well.
Other kinds of fillings, like my favorite pastry cream recipe, will freeze well. In general, if the filling will freeze well on its own, it's fine to freeze profiteroles that contain that filling.
When freezing filled profiteroles, I like to wrap them individually in plastic wrap, then put the wrapped profiteroles into an airtight container.
More French Pastry Recipes
Profiteroles are a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
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📖 Recipe
Profiteroles Recipe {French Cream Puffs}
Profiteroles (cream puffs) are buttery little balls of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center.
Fillings for profiteroles include pastry cream, ice cream, whipped cream, all varieties of savory ingredients, or anything your imagination and taste buds, can dream up.
Even better, the prep time to making a batch of profiteroles is about 15 minutes. One batch will make about 18 profiteroles and the recipe can easily be doubled if you're wanting to make cream puffs for a crowd.
Ingredients
- ½ cup (113g/ 4oz) unsalted butter, cut into 8 pieces
- ½ cup (118ml) water
- ½ cup (118ml) whole milk
- ¾ teaspoon salt
- 1 tablespoon (12.5g) granulated sugar
- 1 cup (120g) all-purpose flour
- 4 large eggs
- Egg wash (optional): 1 egg beaten with 1 tablespoon water *See note
Instructions
Make the Choux Pastry:
- Add the butter, water, milk, salt, and sugar to a medium saucepan set over medium heat. Bring mixture to a full boil, stirring frequently. Reduce heat to medium-low and add the flour all at once.
- Stir vigorously until the flour is completely incorporated and the mixture forms a thick ball of dough. Cook the dough for 1 minute longer, stirring constantly and using the back of your spoon to mash the dough against the side of the pan.
- Dump the dough into the bowl of a stand mixer fitted with a paddle attachment. (*See note) Allow to cool down for about 5 minutes before proceeding.
- Crack the eggs into a small bowl and whisk to combine. With the mixer running on medium-low speed, slowly add the eggs in 4 or 5 separate additions, being sure to incorporate one addition before adding the next. The dough might look a bit curdled at first; just keep beating and it will come together. Add the last bit of beaten eggs very slowly, watching the dough carefully. When the dough looks shiny and thick enough to pipe and hold its shape, stop adding the eggs. I almost always have a tablespoon of beaten egg leftover which I then use for the egg wash.
*At this point, the dough can be used immediately or kept in an airtight container in the refrigerator for up to 3 days.
Bake the profiteroles:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Sprinkle a couple of teaspoons of water over the surface of the parchment paper to create a humid environment for the profiteroles to bake.
- Scoop the choux pastry dough to a pastry bag fitted with a large round pastry tip. Pipe golf ball sized mounds of dough onto the pastry sheet, leaving about 3 inches of space between each one. (If you don't have a pastry bag, you can also use a zip top bag with one of the corners cut off.)
- Dip your finger in water and press down the pointy top of each mound of dough to create a rounded top.
- To glaze (optional, to create a shiny surface): Whisk 1 egg with 2 teaspoon of water. Using a pastry brush or clean paint brush, brush the glaze over the surface of each profiterole. *If you had any leftover eggs from making the batter, you can use that.
- Bake the profiteroles for 20 minutes. Keeping the oven door closed, reduce the temperature of the oven to 350 degrees and bake for an additional 13-16 minutes until they are a deep golden brown and do not look wet at all.
- Allow the profiteroles to cool completely on the baking sheet before filling.
- Use a fork or sharp knife to split the profiteroles open. Fill with whipped cream, ice cream, pastry cream, any kind of fruit curd, or any combination of your favorite fillings. (See note below for topping ideas!)
Notes
Tips and tricks:
- If you don't end up using all the eggs to make your choux pastry dough, save whatever's left over for the egg wash and you won't even need the extra egg.
- You can also use a handheld mixer to make choux paste if you don't have a stand mixer.
- DO NOT open the oven while the profiteroles bake because this could cause them to collapse.
- Bake until the profiteroles are a rich golden brown and appear to be completely dry. If they look even slightly wet, let them bake a bit longer. If the dough is not baked through, they will collapse when you take them out of the oven.
Filling ideas for Profiteroles:
(Scroll up to the top of this post for a detailed list of how to make each of these filling ideas.)
- Ice cream
- Pastry Cream (My favorite pastry cream recipe.)
- Lightly sweetened whipped cream
- Fruit curd
- Fruit curd + whipped cream or pastry cream
- Fresh fruit + whipped cream or pastry cream
- Chicken, egg, or seafood salad
- Smoked salmon and cream cheese
- Creamy garlic and herb cream cheese filling
- Cream cheese and veggie filling
Topping ideas for profiteroles:
Sweet wine syrup (leftover from poaching pears in wine)
How to store profiteroles:
Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving. See the FAQ section above the recipe for complete instructions about storing and freezing profiteroles, both before and after they are filled.
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Nutrition Information:
Yield: 9 Serving Size: 2 profiterolesAmount Per Serving: Calories: 200Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 153mgSodium: 316mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 8g
Bird says
I’ve thought about taking a class to learn how to make these given their finicky reputation, but these were surprisingly easy to make. Your directions were spot on and made them a breeze to make! I used leftover salted caramel and your pastry cream recipe and these are DELICIOUS! Thanks for sharing so we can all feel like super bakers!
Rebecca Blackwell says
I am so happy to hear that these came out well for you! I LOVE the idea of filling them with pastry cream and topping them with salted caramel. YUM!!! Thank you so much for taking the time to leave a comment for me! xo
Natalie says
I've tried to make Choux pastry a few times in the past and it never came out right. I decided to try again, using this recipe, and it came out perfectly! I'm making these for my family for Christmas, probably filling them with pastry cream and maybe some hot fudge. Thanks so much for a great recipe!
Nicole says
I love making cream puffs because they are remarkably easy and very impressive! I love your step by step photos and tips and tricks.
Nicole says
For some reason, I didn't think I liked Cream Puffs. Probably because I'd only had the ones you buy in the grocery store freezer case. But your photos made these look so good that I decided to try them, filling them with ice cream as you suggested, and they were SO GOOD. Thanks for changing my mind about cream puffs. 🙂
Lori | The Kitchen Whisperer says
Your shots are stunning!!! That honey drizzle is just luscious! I love profiteroles but rarely make them. Looks like I know what I’m making today!
Rebecca Blackwell says
Thank you Lori! Sounds like you have a delicious day ahead of you! xo
Megan Ellam says
These look so perfect. A great recipe with Christmas just around the corner. Thanks for sharing.
Candice says
My favorite pastry and I've always wanted to make these... I followed your step-by-step instructions with ease, and they came out perfectly! Thanks for the great recipe!
Rebecca Blackwell says
I am so happy to hear this Candice! Thank you so much for taking the time to leave a comment for me letting me know! xo
Veena Azmanov says
This perfect profiteroles look awesome. I love the idea to the various fillings. Lovely option to making them ready in advance for a party too.
Bernice Hill says
This is such a great tutorial on my favourite pastry...there's no excuse not to try to make them now.
Kylee says
holy... deliciousness!! These are so dreamy, I want to lick my screen. Going to attempt to make them soon!
Jaida ~ Sweet Beginnings says
I've never made profiteroles, but your instructions make me feel like it would be so easy and I LOVE that they are good with sweet or savory fillings! Versatile pastries are the best!
Marie says
I'm getting hungry just looking at the photos! Profiteroles are such a delicious sweet treat and the filling and topping options are truly endless. Love the detail instructions and tips you've provided in this post.