Profiteroles Recipe

The Fluffiest Profiteroles Recipe for Dreamy Dessert Lovers

Delicate and airy profiteroles dance between delightful French pastry tradition and modern culinary creativity.

Choux pastry shells emerge as magical pockets waiting to be filled with creamy goodness.

Crisp exteriors contrast with smooth, rich interiors that promise pure indulgence.

Elegant yet surprisingly simple, these dessert gems require minimal ingredients but deliver maximum satisfaction.

Butter, eggs, and flour combine into a delicate canvas for your sweet imagination.

Light and puffy, profiteroles invite you to craft a dessert that feels both luxurious and approachable.

Mastering this classic treat will make you the star of any gathering.

Best Pairings For Nigella Profiteroles

  • Pair Chocolate Ganache with Bold Red Wine: The rich, dark chocolate sauce calls for a robust red wine like Cabernet Sauvignon, which complements the dessert's creamy texture and intense chocolate flavor.
  • Match Whipped Cream Filling with Champagne: Crisp, bubbly champagne cuts through the cream's richness and provides a delightful contrast to the sweet profiteroles, creating a luxurious tasting experience.
  • Balance Pastry Sweetness with Espresso: A strong, dark espresso brings out the profiteroles' delicate pastry notes while cleansing the palate between bites, enhancing the overall dessert enjoyment.

How To Store Nigella Profiteroles Properly

  • Store cooled profiteroles in an airtight container for up to 2 days. Keep the chocolate sauce separate to prevent sogginess.
  • Wrap unfilled choux pastry shells tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before filling.
  • Crisp up cold shells in a preheated oven at 175 degrees Celsius for 5-7 minutes. Let cool slightly before adding cream and chocolate.
  • Always prepare fresh whipped cream just before serving to maintain the best texture and prevent watery filling.

FAQ Help For Nigella Profiteroles

  • What ingredients do I need to make choux pastry?

You’ll need flour, butter, water, salt, and eggs. These basic pantry staples create the light, airy pastry shell.

  • How do I know if my choux pastry dough is ready?

The dough should pull away from the sides of the pan and look smooth and glossy. When you stir, it should form a ball-like consistency.

  • Can I make profiteroles without a piping bag?

Yes, you can use two spoons to drop small mounds of dough onto the baking sheet. Just ensure they’re roughly uniform in size for even baking.

  • Why does the recipe involve beating the dough?

Beating helps develop gluten and creates a strong structure, which allows the pastry to rise and become light and crispy during baking.

Why Nigella Profiteroles Are A Sweet Treat

Why Nigella Profiteroles Are A Sweet Treat
  • Conquer Baking Challenges: Perfect for home bakers looking to elevate their pastry skills with a classic French dessert that seems complex but is surprisingly manageable.
  • Create Crowd-Pleasing Dessert: Guaranteed to impress guests at dinner parties, family gatherings, or special celebrations with its elegant appearance and rich chocolate flavor.
  • Customize with Ease: Flexible recipe allows for creative variations like different cream fillings or chocolate sauces, making it adaptable to personal taste preferences.
  • Quick Gourmet Experience: Delivers restaurant-quality dessert without requiring advanced culinary training, letting home cooks feel like professional pastry chefs in their own kitchen.

Everything You Need For Nigella Profiteroles

Dough Ingredients:
  • Flour: A key ingredient that provides structure to the profiteroles.
  • Butter: Adds richness and helps create a smooth, tender pastry.
  • Water: Helps create steam and provides moisture for the dough.
  • Salt: Enhances the overall flavor of the pastry.
  • Eggs: Bind the ingredients together and help the pastry rise.
Filling Ingredients:
  • Whipped Cream: Creates a light and airy filling for the profiteroles.
Topping Ingredients:
  • Chocolate: Provides a rich, sweet coating for the profiteroles.
  • Double Cream: Helps create a smooth and glossy chocolate sauce.

How To Make Nigella Profiteroles Easily

How To Make Nigella Profiteroles Easily

Step 1: Preheat Oven

Set your oven to a toasty 200 degrees Celsius, ensuring it’s ready for baking delicious pastry puffs.

Step 2: Prepare Choux Pastry Base

  • Flour
  • Butter
  • Water
  • Salt

Combine butter, water, and salt in a saucepan. Heat until boiling, then remove from stove. Quickly stir in flour until the mixture becomes a smooth, cohesive dough that pulls away from pan edges.

Step 3: Dry Out Dough

Return pan to low heat and continue stirring the dough for about 30 seconds. This helps remove excess moisture and creates a perfect pastry texture.

Step 4: Add Eggs

Incorporate eggs one at a time, beating thoroughly after each addition. Mix until the dough becomes smooth and glossy.

Step 5: Pipe Pastry Mounds

Transfer dough to a piping bag. Create small, uniform mounds on a baking sheet, spacing them about 1 cm apart. Each mound should be roughly 2.5 cm wide.

Step 6: Bake Profiteroles

Slide the baking sheet into the preheated oven. Bake for 20-30 minutes until the pastry puffs turn golden brown and become wonderfully puffy.

Step 7: Cool Pastry Shells

Remove from oven and transfer profiteroles to a wire rack. Allow them to cool completely before filling.

Step 8: Create Chocolate Sauce

  • Chocolate
  • Heavy cream

Melt chocolate and cream together in a small saucepan over low heat. Stir continuously until smooth and glossy.

Step 9: Fill Profiteroles

Cut a small slit on the side of each pastry shell. Pipe whipped cream into the center using a piping bag.

Step 10: Serve and Drizzle

Generously drizzle warm chocolate sauce over the filled profiteroles. Serve immediately and enjoy these delightful French pastries.

Top Tips For Nigella Profiteroles Success

  • Measure Precisely: Use exact measurements for flour, butter, and eggs to ensure consistent, light, and airy profiteroles every time.
  • Handle Dough Carefully: Mix flour quickly and vigorously into the butter mixture to prevent lumps and create a smooth, glossy choux pastry.
  • Pipe Like a Pro: Use a clean, sharp piping tip for uniform-sized profiteroles that bake evenly and look professionally made.
  • Check Moisture Level: Dry out the dough thoroughly on low heat to prevent soggy pastry shells that won't hold their shape.
  • Chocolate Sauce Hack: Gently melt chocolate and cream together, stirring constantly to prevent burning and achieve a silky smooth sauce.

Fun Variations On Nigella Profiteroles

  • Gluten-Free Profiteroles: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking blend to maintain the pastry's light texture.
  • Dairy-Free Chocolate Cream Puffs: Swap double cream with coconut cream and use dairy-free dark chocolate for filling. Substitute butter with coconut oil for a plant-based alternative.
  • Savory Cheese Puffs: Transform the recipe by adding grated parmesan or gruyere cheese to the choux pastry. Fill with herbed cream cheese or goat cheese for a salty appetizer option.
  • Low-Carb Protein Profiteroles: Use almond flour and add protein powder to the choux pastry. Fill with sugar-free whipped mascarpone and top with sugar-free chocolate sauce for a keto-friendly treat.
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Profiteroles Recipe

Profiteroles Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

  • Total Time: 35-45 minutes
  • Yield: 4 1x

Description

Classic French Profiteroles showcase delicate choux pastry filled with silky cream and draped in rich chocolate sauce. Crisp shells and luxurious filling create an elegant dessert that transports you to a Parisian patisserie with each delightful bite.


Ingredients

Scale

Profiteroles Ingredients:

Main Ingredients:

  • 4 eggs
  • 100 grams plain flour
  • 75 grams unsalted butter (cubed)
  • 175 milliliters (6 fluid ounces) water
  • 1/2 teaspoon salt

Filling and Topping Ingredients:

  • 150 milliliters (5 fluid ounces) cream (whipped)
  • 125 milliliters (4.2 fluid ounces) double cream
  • 20 milliliters (0.7 fluid ounces) chocolate liqueur (or coffee liqueur)

Chocolate Ingredients:

  • 200 grams dark chocolate (roughly chopped)

Instructions

  1. Preheat the oven to 200°C, preparing a baking sheet with parchment paper.
  2. In a saucepan, combine water, butter, and salt. Heat until the mixture reaches a rolling boil.
  3. Remove from heat and swiftly incorporate the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough.
  4. Return the pan to low heat, continuously stirring to eliminate excess moisture for about 30-45 seconds.
  5. Transfer the dough to a mixing bowl and gradually incorporate eggs, one at a time, mixing thoroughly after each addition until the mixture becomes glossy and smooth.
  6. Spoon or pipe the dough into uniform rounded mounds onto the prepared baking sheet, ensuring each is approximately 2.5 cm in diameter with adequate spacing.
  7. Bake for 20-25 minutes until the profiteroles puff up and turn a rich golden brown, developing a crisp exterior.
  8. Allow the pastry shells to cool completely on a wire rack, which helps maintain their structural integrity.
  9. Prepare the chocolate sauce by gently melting chocolate and cream together in a saucepan, stirring continuously until smooth and glossy.
  10. Create a small incision in each pastry shell and carefully pipe or spoon whipped cream into the center.
  11. Generously drizzle the warm chocolate sauce over the filled profiteroles just before serving to enhance their decadent appearance and flavor.

Notes

  • Test butter and water mixture carefully to ensure it reaches a rolling boil without burning, creating the perfect choux pastry base.
  • Consider using a silicone baking mat for more even heat distribution and easier removal of delicate profiteroles.
  • Pipe dough uniformly by holding the piping bag at a 45-degree angle, creating consistent size and shape for professional-looking pastries.
  • Experiment with alternative fillings like vanilla custard, pastry cream, or flavored whipped cream to personalize your profiteroles and cater to different taste preferences.
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 4
  • Calories: 415 kcal
  • Sugar: 16 g
  • Sodium: 300 mg
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 150 mg
Jackson Reid

Jackson Reid

Founder & Recipe Developer

Expertise

  • Single-serving recipe development
  • Global flavor fusion
  • Minimalist cooking techniques
  • Food photography and styling

Education

Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training


Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.

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