Classic Profiteroles Recipe

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.


– choux pastry dough recipe – Bavarian cream recipe – vanilla ice cream recipe – caramel sauce recipe – chocolate sauce recipe

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.

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.

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.

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