Profiteroles are light, airy choux pastry puffs filled with vanilla ice cream or pastry cream, then drizzled with warm chocolate sauce. Surprisingly easy to make at home, they’re an elegant French dessert perfect for dinner parties, holidays, or anytime you want to impress.
Make the Choux Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat, add flour all at once, and stir vigorously.
Return to medium heat and cook for 1 to 2 minutes until dough pulls away from the pan. Transfer to a bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each, until dough is smooth and glossy.
Pipe the Puffs
Transfer dough to a piping bag with a round tip. Pipe 1½-inch rounds onto the baking sheet, spacing 2 inches apart. Smooth any peaks with a wet finger.
Bake
Bake at 400°F for 15 minutes, then reduce to 350°F (175°C) and bake for another 10 to 15 minutes until golden brown and puffed. Do not open the oven during the first 20 minutes. Cool completely on a wire rack.
Make the Chocolate Sauce
Place chopped chocolate in a bowl. Heat cream in a small saucepan until simmering. Pour over chocolate, let sit for 1 minute, then whisk until smooth.
Fill the Profiteroles
Cut each puff in half horizontally or poke a hole in the bottom. Fill with ice cream or pastry cream.
Serve
Arrange on plates, drizzle with warm chocolate sauce, and dust with powdered sugar. Serve immediately.
Pro-Tips for Picture-Perfect Profiteroles
- Don’t Open the Oven: Cold air will deflate the puffs.
- Use Room Temperature Eggs: Incorporate more easily into the dough.
- Fill Just Before Serving: Prevents sogginess.
- Make Ahead: Unfilled puffs can be frozen for up to 2 months.
These Profiteroles are light, airy, and utterly decadent—a perfect French dessert.
