Classic Profiteroles Recipe
Published February 2, 2024. This post may contain affiliate links. Please read my disclosure policy.
This classic profiteroles recipe of baked choux pastry with cream filling is topped with chocolate and caramel sauce for the ultimate dessert. These have become a family favorite; we love serving and eating them year-round.
Something about light desserts keeps me coming back for seconds. If you like the same kind of sweet treats, then try out my Peach Cobbler or Lemon Tart.
Profiteroles
Profiteroles are miniature cream puffs of baked choux pastry dough that can be filled with a sweet or savory filling. While they can be served as appetizers, they are a popular dessert that is offered with the tops dipped in caramel or chocolate sauce. When all the profiteroles are finished, they can be stacked into a tall pyramid shape into the famous croquembouche, which is then finished with a wreath of spun sugar.
These tiny desserts can absolutely have some variation to them depending on what you want. I prefer them filled with Bavarian cream and dipped in chocolate. This is not an overly sweet dessert as the roles themselves are very savory. With the sweet filling, they make a perfectly balanced dessert.
Ingredients and Substitutions
- Dough – You will need choux pastry dough for these profiteroles.
- Toppings – The classic French topping to use is caramel. However, chocolate sauce is also an acceptable and popular topping.
- Filling – You can use whipped cream, Bavarian cream, or ice cream.
How to Make Profiteroles from Scratch
Make the choux pastry dough.
Transfer the dough to a piping back with a 1A or similar baking tip.
Squeeze about 2 tablespoons of the dough while slowly lifting it onto a sheet tray lined with parchment paper.
Bake in the oven on a middle rack 17 400° for 30 to 35 minutes or until browned and firm on the outside.
Set the profiteroles aside to cool to room temperature.
Slice the profiteroles in half, leaving a thinner bottom and a bigger top piece.
Place the bottom slices back on a sheet tray with parchment paper and add 3 tablespoons of ice cream or cream filling. You can use a scooper or a piping bag with a 357 baking tip or a similar decorative dip.
Next, dip the top slices into warm, but not hot, caramel or chocolate sauce.
Place the coated top slices onto the filling of the profiteroles.
You can eat these immediately, or you can freeze them all and eat frozen. In addition, you can add the cream-filled profiteroles to the refrigerator and serve it chilled.
Make-Ahead and Storage
Make-Ahead: You can make the profiteroles up to 2 days ahead of time as long as they are separated from the cream filling and chocolate or caramel topping.
How to Store: Keep the profiteroles separate from the cream filling and chocolate or caramel toppings in the refrigerator covered for up to 5 days. The profiteroles will freeze well covered for up to 3 months. It’s best to eat them frozen once you freeze them.
Chef Notes + Tips
- Instead of the caramel or chocolate topping, they can be served with a sprinkle of powdered sugar and a drizzle of warm honey.
- You should be able to get about 16 profiteroles per baking sheet.
- There will most likely be plenty of leftover caramel or chocolate sauce.
More Dessert Recipe
Classic Profiteroles Recipe
Ingredients
Instructions
- Make the choux pastry dough.
- Transfer the dough to a piping back with a 1A or similar baking tip.
- Squeeze about 2 tablespoons of the dough while slowly lifting them onto a sheet tray lined with parchment paper.
- Bake in the oven on a middle rack 17 400° for 30 to 35 minutes or until browned and firm outside.
- Set the profiteroles aside to cool to room temperature.
- Slice the profiteroles in half, leaving a thinner bottom and a bigger top piece.
- Place the bottom slices on a sheet tray with parchment paper and add 3 tablespoons of ice cream or cream filling. You can use a scooper or a piping bag with a 357 baking tip or a similar decorative dip.
- Next, dip the top slices into warm, but not hot, caramel or chocolate sauce.
- Place the coated top slices onto the filling of the profiteroles.
- You can eat these immediately, or you can freeze them all and eat frozen. In addition, you can add the cream-filled profiteroles to the refrigerator and serve chilled.
Super good recipe and easy to follow.
These are secretly an easy dessert to execute. I enjoy bringing them to parties because they seem so fancy! Thanks for the recipe.
I have copied this and have full confidence that it will be delicious. Anything Chef Billy Parisi makes and shares is perfect. Thank you so much for sharing your knowledge.
Thank you ChefBilly yum recipe 😁😋
Thank you ChefBilly hubby will love these 😁😋
Hey Chef, I tried these once and I failed. I don’t know what I did wrong. I would love to know how to make these delicious little gems. I do however make great pastry cream. I’m going to try your recipe and see if I can do it. I will let you know Chef if I’m still a loser or not.