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.
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FAQ Help For Nigella Profiteroles
You’ll need flour, butter, water, salt, and eggs. These basic pantry staples create the light, airy pastry shell.
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.
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.
Beating helps develop gluten and creates a strong structure, which allows the pastry to rise and become light and crispy during baking.
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Everything You Need For Nigella Profiteroles
Dough Ingredients:Filling Ingredients:Topping Ingredients: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
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
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.
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Profiteroles Recipe
- 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
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
- Preheat the oven to 200°C, preparing a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Heat until the mixture reaches a rolling boil.
- Remove from heat and swiftly incorporate the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough.
- Return the pan to low heat, continuously stirring to eliminate excess moisture for about 30-45 seconds.
- 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.
- 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.
- Bake for 20-25 minutes until the profiteroles puff up and turn a rich golden brown, developing a crisp exterior.
- Allow the pastry shells to cool completely on a wire rack, which helps maintain their structural integrity.
- Prepare the chocolate sauce by gently melting chocolate and cream together in a saucepan, stirring continuously until smooth and glossy.
- Create a small incision in each pastry shell and carefully pipe or spoon whipped cream into the center.
- 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
Founder & Recipe Developer
Expertise
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.