Classic French profiteroles made with light choux pastry, filled with whipped cream or custard, and topped with rich chocolate glaze. This easy recipe shows how to make homemade cream puffs with simple ingredients and bakery-style results—perfect for holidays, special occasions, or elegant desserts.

These classic French profiteroles feature light and airy choux pastry filled with your choice of cream and topped with a rich chocolate glaze. Perfect for special occasions or elegant desserts.

Ingredients

For the Choux Pastry

1 stick (113 g) unsalted butter, cubed
½ cup (120 ml) milk
½ cup (120 ml) water
2 teaspoons sugar
¼ teaspoon salt
1 cup + 1 tablespoon (130 g) all-purpose flour, sifted
5–6 large eggs

For the Filling (choose one):

Pastry cream (vanilla custard)
Crème diplomat (custard folded with whipped cream)
Chantilly cream (sweetened whipped cream)
(Make ahead if your filling needs time to chill.)

For the Chocolate Glaze

6 oz (170 g) semisweet chocolate, finely chopped
½ cup (120 ml) heavy cream
1 tablespoon (14 g) butter
1 tablespoon corn syrup
Pinch of salt

Instructions

1. Prepare the Filling

If you’re using a filling that needs to chill (like pastry cream), prepare it first and store it in the refrigerator until needed.

2. Make the Choux Pastry

In a medium saucepan, combine butter, milk, water, sugar, and salt over medium heat. Stir until the butter melts and the mixture begins to boil.
Remove from the heat and quickly stir in all of the flour at once. Mix vigorously with a wooden spoon until fully incorporated.
Return the pan to medium heat and stir continuously for 3–5 minutes until the dough forms a ball and leaves a thin film on the bottom of the pan. The internal temperature should reach 165–175°F (74–79°C).
Transfer the dough to a stand mixer bowl and spread it slightly up the sides to cool faster. Let cool for about 10 minutes, until just warm.
With the paddle attachment on low speed, add eggs one at a time, mixing fully between additions. Stop before the last egg.
Beat the last egg in a small bowl. Add it a little at a time, mixing and checking the dough. The right consistency is smooth, glossy, and pipeable—it should fall off a spatula in a slow “V” shape. Stop adding egg once this is reached.

3. Pipe the Profiteroles

Transfer dough to a piping bag with a ½-inch round tip.
Pipe small 1–2 inch mounds onto a parchment-lined baking sheet. Use a dab of pastry in the corners to keep the parchment in place.
Flatten any peaks with a damp fingertip. Let sit for 10 minutes while preheating the oven to 425°F (220°C) or 200°C fan-assisted.

4. Bake

Place tray in the oven and immediately reduce the temperature to 375°F (190°C) or 170°C fan-assisted.
Bake for 25–35 minutes until golden brown. Do not open the oven for the first 20 minutes.
Remove from the oven and use a skewer, straw, or piping tip to pierce the bottom of each profiterole to release steam.
Place them back on the tray, hole-side up, and return to the turned-off oven with the door propped open for 15 minutes to dry out.
Let cool completely before filling.

5. Make the Chocolate Glaze

Heat the cream until hot (but not boiling), then pour over the chopped chocolate.
Add butter, corn syrup, and salt. Stir until smooth and glossy.

6. Fill and Glaze

Transfer your filling to a piping bag with a round tip.
Insert the tip into the hole in the bottom of each profiterole and gently fill until heavy.
Dip the tops into the warm chocolate glaze, shake off excess, and place on a tray to set.

Tips

Use room-temperature eggs for better mixing.
Let the dough cool slightly before adding eggs to avoid cooking them.
For even profiteroles, trace circles on parchment as a piping guide.
Don’t underbake—fully cooked shells are essential for structure.
Drying the puffs in the oven helps prevent sogginess.

Variations and Substitutions

Filling ideas: Try lemon curd, ice cream, or mousse.
Dairy-free: Use plant-based butter and milk in the choux pastry.
Chocolate: Dark, milk, or white chocolate can be used in the glaze.

FAQs

Can I make profiteroles ahead of time?
Yes. Bake and store unfilled shells in an airtight container for up to 2 days, or freeze them for up to 1 month.

How do I keep them from getting soggy?
Piercing the bottoms and drying them out in the oven prevents sogginess.

Can I fill them with ice cream?
Absolutely! Fill with ice cream and freeze before serving.

Serving Suggestions

Stack into a croquembouche tower for celebrations.
Serve with a drizzle of caramel sauce for extra flair.
Add fresh berries for color and contrast.

Why You’ll Love This Recipe

This profiterole recipe delivers crisp, hollow pastry shells perfect for custom fillings and elegant presentation. With a glossy chocolate glaze and easy-to-follow steps, it’s a bakery-quality dessert you can make at home.