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Cooking & Baking
Profiteroles Recipe – Classic French Cream Puffs with Chocolate Ganache
When it comes to elegant desserts that impress without being overly complicated, profiteroles (also known as French cream puffs) top the list. These light and airy choux pastry puffs are filled with sweetened whipped cream and drizzled with a rich, velvety chocolate ganache. Perfect for dinner parties, holidays, or whenever you want to wow your guests, profiteroles bring a touch of Parisian café charm straight to your kitchen.The best part? While they look like they came from a professional bakery, they’re surprisingly simple to make at home with just a few basic ingredients.
Why You’ll Love This Recipe
- Elegant yet easy – Looks gourmet, but simple enough for home bakers.
- Rich and indulgent – Creamy filling and luscious chocolate topping.
- Perfect for entertaining – A stunning dessert for parties or holidays.
- Customizable – Fill with ice cream, pastry cream, or flavored whipped cream.
Profiteroles Recipe
Guiseppe
6
25 minutes
35 minutes
763
French
Dessert
This profiteroles recipe features delicate baked choux pastry filled with lightly sweetened cream and topped with warm chocolate ganache. Crispy on the outside, soft and creamy inside, these elegant pastries are ideal for special occasions or as a show-stopping dessert.
Ingredients
- 1 cup water
- ½ cup butter
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream (for filling)
- ¼ cup confectioners’ sugar
- 1 tsp rose water (optional, for flavoring the cream)
- 1 cup heavy cream (for ganache)
- 9 oz semisweet chocolate, chopped
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make choux pastry: In a saucepan, bring water, butter, and salt to a boil. Remove from heat and stir in flour until smooth. Add eggs one at a time, mixing until fully incorporated.
- Shape and bake: Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each. Bake 25–30 minutes, until golden and puffed. Cool completely on a wire rack.
- Whip the cream filling: Beat 1 cup heavy cream with confectioners’ sugar and rose water (if using) until soft peaks form.
- Make ganache: Heat remaining 1 cup heavy cream until simmering. Remove from heat and stir in chocolate until smooth.
- Assemble profiteroles: Poke a small hole in each pastry and pipe or spoon in the whipped cream filling. Drizzle with warm chocolate ganache before serving.