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    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 with ice cream


     

    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

    profiterole ingredients

    How to Make Profiteroles from Scratch

    Make the choux pastry dough.

    choux pastry in a pot

    Transfer the dough to a piping back with a 1A or similar baking tip.

    stuffing choux pastry into a piping bag

    Squeeze about 2 tablespoons of the dough while slowly lifting it onto a sheet tray lined with parchment paper.

    piping out profiteroles onto a sheet tray

    Bake in the oven on a middle rack 17 400° for 30 to 35 minutes or until browned and firm on the outside.

    baked proifiteroles

    Set the profiteroles aside to cool to room temperature.

    browned profiteroles

    Slice the profiteroles in half, leaving a thinner bottom and a bigger top piece.

    slicing profiteroles in half

    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.

    stuffing profiteroles

    Next, dip the top slices into warm, but not hot, caramel or chocolate sauce.

    dipping profiteroles in chocolate

    Place the coated top slices onto the filling of the profiteroles.

    chocolate and caramel topped 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. 

    bavarian cream profiterole

    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 Billy Parisi

    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. 

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    Let's Cook - Chef Billy Parisi

    Classic Profiteroles Recipe

    5 from 3 votes
    This classic profiteroles recipe of baked choux pastry with cream filling is topped with chocolate and caramel sauce for the ultimate dessert.
    Servings: 24
    Prep Time: 35 minutes
    Cook Time: 35 minutes
    Set Time: 1 hour 30 minutes
    Total Time: 2 hours 40 minutes

    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.

    Notes

    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.
    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. 

    Nutrition

    Calories: 170kcalCarbohydrates: 18gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 39mgSodium: 56mgPotassium: 18mgFiber: 1gSugar: 16gVitamin A: 321IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
    Course: Dessert
    Cuisine: French