Profiteroles are one of those desserts that feel fancy but are totally doable at home. You get crisp, airy pastry shells filled with soft vanilla cream and topped with warm chocolate sauce. They’re impressive on the plate and even better to eat.

If you’ve always thought choux pastry was tricky, this is your friendly nudge—follow the steps and you’ll be amazed. Make them for a dinner party or just because; they never fail to wow. And yes, they taste as good as they look.

What Makes This Recipe So Good

• Reliable choux pastry. The method here gives you hollow, crisp shells that are easy to fill and don’t collapse.
• Simple, classic flavors. Light vanilla cream and a glossy chocolate sauce keep it traditional and balanced.
• Make-ahead friendly. Bake shells and prepare cream in advance; assemble just before serving.
• Texture contrast. Crisp pastry, silky cream, and warm chocolate make each bite feel special.
• Customizable. Swap fillings, toppings, or sizes to fit the occasion.

Ingredients

• For the choux pastry:
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 8 tablespoons (113 g) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, at room temperature
• For the vanilla pastry cream (or whipped cream):
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)
  • Pinch of salt
  • (Optional shortcut: 2 cups sweetened whipped cream)
• For the chocolate sauce:
  • 4 oz (115 g) dark or semisweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon light corn syrup or honey (for shine, optional)
  • Pinch of salt
• Tools: Baking sheet, parchment, piping bag with 1/2-inch round tip, saucepan, whisk, spatula, cooling rack, small knife or skewer.

Instructions

1. Heat the oven. Preheat to 400°F (200°C).Line a baking sheet with parchment. Draw small 1.5-inch circles on the underside if you want a piping guide.
2. Make the choux panade. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a steady simmer over medium heat until butter melts.
3. Add the flour. Take the pan off the heat, dump in the flour all at once, and stir vigorously with a wooden spoon.Return to medium heat and cook, stirring, for 1–2 minutes. The dough will pull away from the sides and form a smooth ball. A thin film may form on the bottom—this is good.
4. Cool slightly. Transfer the dough to a bowl and let it cool for 3–5 minutes until warm, not hot.This helps prevent scrambling the eggs.
5. Beat in the eggs. Add eggs one at a time, mixing fully after each. The dough will look broken at first, then come together. When ready, it should be shiny and form a V-shaped ribbon from the spoon.If too stiff, beat in 1–2 teaspoons more egg or milk.
6. Pipe the puffs. Spoon the dough into a piping bag fitted with a round tip. Pipe 1.5-inch mounds, spacing them apart. Smooth any peaks with a damp fingertip.
7. Bake and dry. Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake 15–20 minutes more until deep golden and puffed.They should feel light and hollow. For extra crispness, poke a small hole in each and bake 3–5 more minutes to let steam escape.
8. Cool completely. Move puffs to a rack. Let them cool fully before filling.
9. Make the pastry cream. Heat milk until steaming.In a bowl, whisk sugar, yolks, cornstarch, and salt until smooth. Slowly whisk in hot milk. Return mixture to the pan and cook over medium heat, whisking constantly, until thick and bubbling.

   Cook 1 minute more. Off heat, whisk in butter and vanilla. Spread in a shallow dish, press plastic wrap on the surface, and chill until cold.

10. Make the chocolate sauce. Heat cream to a simmer.Pour over chopped chocolate, let sit 1 minute, then whisk until smooth. Stir in butter, salt, and corn syrup if using. Keep warm.
11. Fill the profiteroles. Whisk chilled pastry cream to loosen.Poke a small hole in the side or slice the puffs in half. Pipe or spoon cream inside. If using whipped cream, pipe it in just before serving.
12. Serve with sauce. Stack 2–3 filled puffs on a plate and spoon warm chocolate sauce over the top.Serve right away for the best texture.

Storage Instructions

• Unfilled shells: Store in an airtight container at room temperature for 1 day, or freeze up to 2 months. Refresh in a 325°F (165°C) oven for 5–8 minutes to re-crisp.
• Pastry cream: Keep in the fridge for up to 3 days. Stir before using.Do not freeze.
• Filled profiteroles: Best the day they’re made. You can refrigerate for up to 6 hours, but the shells will soften.
• Chocolate sauce: Refrigerate up to 1 week. Rewarm gently, adding a splash of cream if thick.

Why This is Good for You

• Portion-friendly dessert. Small puffs help with mindful servings and satisfy a sweet craving without going overboard.
• Quality ingredients. Real eggs, milk, and butter make a clean, classic dessert with familiar pantry staples.
• Balanced flavors. Not overly sweet, with a good mix of textures to make each portion feel satisfying.
• Customizable. You can lighten it up with whipped cream or add fresh berries for brightness.

What Not to Do

• Don’t open the oven too early. The puffs need steam to rise.Opening the door in the first 20 minutes can make them collapse.
• Don’t underbake. Pale shells will deflate and turn soggy. Aim for a deep golden color.
• Don’t add eggs too fast. Add one at a time and check the dough’s texture. Too much egg leads to flat, runny dough.
• Don’t fill while warm. Warm shells will steam the filling and soften quickly.
• Don’t skip the hole for steam. A quick poke and a few extra minutes in the oven keep shells crisp.

Alternatives

• Fillings: Coffee pastry cream, lemon curd, hazelnut cream, or vanilla ice cream for a classic profiterole sundae.
• Toppings: Salted caramel, dusted powdered sugar, or a white chocolate drizzle.
• Gluten-free: Use a cup-for-cup gluten-free flour blend designed for baking.Bake a few minutes longer to ensure dryness.
• Dairy-free: Use plant milk and dairy-free butter for the choux and pastry cream, and dairy-free chocolate with coconut cream for the sauce.
• Mini size: Pipe 1-inch puffs for bite-size treats. Reduce bake time slightly and watch for even browning.

FAQ

Why did my profiteroles collapse?

They were likely underbaked or the oven door was opened too early. Make sure they’re deep golden, feel light, and sound hollow when tapped.

Poking a hole and baking a few extra minutes helps release steam.

Can I make the shells ahead of time?

Yes. Bake, cool, and freeze the shells in an airtight bag for up to 2 months. Re-crisp in the oven, cool, then fill.

What’s the difference between profiteroles and cream puffs?

They use the same choux pastry.

Profiteroles are often served with warm chocolate sauce and may be filled with ice cream, while cream puffs are typically filled with whipped or pastry cream and dusted with sugar.

My dough is too runny. What happened?

You may have added too much egg or not cooked the panade long enough. The dough should form a shiny ribbon that slowly bends, not pour.

If runny, you can try piping smaller puffs and baking longer, but results may vary.

Can I fill them with ice cream?

Absolutely. Slice the puffs in half, add a scoop of ice cream, cap them, and pour warm chocolate sauce right before serving.

Do I need a stand mixer?

No. A wooden spoon or sturdy spatula works fine.

A hand mixer can help when beating in eggs, but it’s not essential.

What chocolate is best for the sauce?

Use good-quality dark or semisweet chocolate, around 55–70% cocoa. It melts smoothly and balances the sweetness of the cream.

How many profiteroles does this make?

Expect about 20–24 small puffs, depending on how large you pipe them.

Wrapping Up

Classic French profiteroles are all about simple techniques and timeless flavor. With a solid choux base, silky vanilla cream, and a quick chocolate sauce, you get a dessert that feels restaurant-worthy without the stress.

Make the components ahead, assemble at the last minute, and enjoy that perfect mix of crisp, creamy, and warm chocolate. Once you master these, you’ll find excuses to make them again and again.