14 Puffy Profiteroles French Dessert Recipes Filled With Pure Joy

Welcome to a delightful collection of profiterole recipes that promise pure joy with every bite. Picture a golden, airy shell filled with luscious cream—each recipe offers its own unique charm. From the classic vanilla to a surprising twist of lavender, there’s something for everyone. But one recipe truly stands out, and you won’t want to miss it. Let’s explore these puffy profiteroles together!

Classic Vanilla Cream Profiteroles

Puffy Profiteroles are a delightful French pastry that features a light, airy choux pastry shell filled with a rich, creamy filling. The classic way to enjoy these delectable treats is to fill them with a luscious vanilla cream and drizzle them with chocolate sauce. Perfect for entertaining or a family dessert, these profiteroles are certain to impress with their delicate texture and irresistible flavor.

The key to achieving the perfect profiterole is in the choux pastry, which puffs up beautifully in the oven to create a hollow shell ready to be filled with sweet vanilla cream. The balance of flavors and textures makes this classic dessert a timeless favorite. Whether you serve them on their own or with a drizzle of chocolate, these profiteroles are a must-try for anyone who loves French patisserie.

Ingredients for 4-6 servings:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons heavy cream (for chocolate sauce)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the profiteroles from sticking.
2. Prepare the Choux Pastry: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Incorporate the Eggs: Allow the dough to cool slightly. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick enough to hold its shape.
4. Pipe the Dough: Transfer the choux pastry dough into a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
5. Bake the Profiteroles: Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Don’t open the oven door during baking, as this can cause the profiteroles to collapse. Once baked, remove from the oven and cool on a wire rack.
6. Prepare the Vanilla Cream Filling: While the profiteroles are cooling, whip the heavy cream, vanilla extract, and granulated sugar together in a bowl until soft peaks form. Transfer the whipped cream into a clean piping bag fitted with a small tip.
7. Fill the Profiteroles: Use a small, sharp knife to make a small hole in the bottom of each profiterole. Pipe the vanilla cream into each profiterole until filled.
8. Make the Chocolate Sauce: In a small saucepan, melt the chocolate chips with the 2 tablespoons of heavy cream over low heat, stirring constantly until smooth. Drizzle the warm chocolate sauce over the filled profiteroles before serving.

Extra Tips:

To guarantee your profiteroles puff up perfectly, make sure your oven is fully preheated before baking. Avoid opening the oven door during baking, as the sudden change in temperature can cause them to deflate.

If you don’t have a piping bag, you can use a ziplock bag with a corner snipped off as a makeshift piping tool. Additionally, profiteroles can be made ahead of time; store the baked shells in an airtight container and fill them just before serving to maintain their crisp texture.

Decadent Chocolate Ganache Profiteroles

Decadent Chocolate Ganache Profiteroles are a delightful treat that combines the lightness of choux pastry with the richness of chocolate. Perfect for special occasions or just because, these profiteroles are filled with a creamy custard or whipped cream, then topped with a luxurious chocolate ganache. The combination of textures and flavors makes for an irresistible dessert that will impress any guest.

Whether you’re an experienced baker or a novice in the kitchen, this recipe guides you through the process of creating these elegant pastries.

At the heart of these profiteroles is the choux pastry, which, when baked, puffs up to create a hollow center perfect for filling. The chocolate ganache, a simple mixture of chocolate and cream, provides a perfect finish, adding a glossy, decadent touch. This recipe serves 4-6 people, allowing everyone to indulge in the sweet, airy delight of puffy profiteroles.

Follow the instructions carefully to achieve the perfect pastry, filling, and ganache.

Ingredients:

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Choux Pastry: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Incorporate the Eggs: Allow the dough to cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (1 1/2 inches wide) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake the Profiteroles: Bake for 10 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and crisp. Poke a small hole in each profiterole to allow steam to escape, then cool completely on a wire rack.
6. Prepare the Filling: Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to a piping bag with a small tip.
7. Fill the Profiteroles: Once the profiteroles are cool, use the piping bag to fill each one with the whipped cream.
8. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
9. Assemble the Dessert: Dip the tops of the filled profiteroles into the ganache, allowing any excess to drip off. Arrange on a serving platter and let the ganache set slightly before serving.

Extra Tips:

To guarantee your profiteroles puff up properly, make sure the oven is fully preheated before baking. When adding eggs to the dough, do so one at a time to achieve the correct consistency.

If the ganache becomes too thick, gently reheat it over a double boiler or in the microwave at low power, stirring frequently. For an added touch, you can sprinkle a little sea salt on top of the ganache for a sweet and salty contrast.

Luscious Coffee Cream Profiteroles

Indulge your taste buds with these delectable Luscious Coffee Cream Profiteroles, a delightful dessert that combines the lightness of choux pastry with the rich, aromatic flavor of coffee-infused cream. This classic French pastry is perfect for impressing your guests at any occasion, from elegant dinner parties to cozy family gatherings.

The puffy profiteroles, when filled with luscious coffee cream, offer a perfect balance of texture and flavor that’s sure to leave everyone craving for more. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is both approachable and rewarding, resulting in a dessert that’s as visually stunning as it’s delicious.

The magic of this dish lies in its components: the airy choux pastry that puffs up beautifully in the oven, and the smooth, rich coffee cream that fills each pastry shell. With a few simple ingredients and a bit of patience, you can create a dessert that will transport you straight to the patisseries of Paris.

The coffee cream not only adds a luxurious flavor but also keeps the dessert light and invigorating, perfect for rounding off a sumptuous meal. Serve these profiteroles with a dusting of powdered sugar or a drizzle of chocolate sauce to elevate them to the next level of decadence.

Ingredients (Serves 4-6):

*Choux Pastry:*

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

Coffee Cream Filling:

• 1 cup heavy cream
• 2 tablespoons instant coffee granules
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
2. Incorporate the Eggs: Allow the dough to cool slightly, then add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy. The dough should be thick but fall slowly from a spoon.
3. Pipe the Pastry: Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Smooth any peaks with a damp fingertip.
4. Bake the Profiteroles: Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Avoid opening the oven door during baking. Once done, remove from the oven and let cool on a wire rack.
5. Make the Coffee Cream Filling: In a mixing bowl, whip the heavy cream with the instant coffee granules, sugar, and vanilla extract until stiff peaks form.
6. Fill the Profiteroles: Once the profiteroles are cool, use a small knife to make a slit in the side of each pastry. Fill a piping bag with the coffee cream and pipe into each profiterole until filled.
7. Serve: Arrange the filled profiteroles on a serving platter. Dust with powdered sugar or drizzle with chocolate sauce if desired. Serve immediately.

Extra Tips:

To guarantee your choux pastry is successful, make sure to cook the flour mixture thoroughly to remove excess moisture before adding the eggs. This helps the pastry to puff up properly.

If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off. When whipping the cream, chill the bowl and beaters beforehand for best results.

Profiteroles are best served the same day they’re made, but the pastry shells can be made in advance and filled just before serving. Enjoy your Luscious Coffee Cream Profiteroles fresh for the best texture and flavor experience.

Irresistible Pistachio Profiteroles

Irresistible Pistachio Profiteroles are a delightful twist on the classic French dessert, offering a nutty and creamy indulgence that’s perfect for special occasions or simply treating yourself.

These light and airy choux pastries are filled with a rich pistachio cream, making them not only visually appealing but also bursting with flavor. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you to create a dessert that will impress your family and friends.

The secret to these delectable profiteroles lies in the perfect choux pastry, which should be crisp on the outside and hollow on the inside, ready to embrace the luscious pistachio filling.

Once baked and cooled, these profiteroles are filled with a smooth pistachio cream that adds a unique flavor profile, setting them apart from traditional cream-filled pastries. The final touch is a gentle dusting of powdered sugar or a drizzle of chocolate, adding a hint of sweetness to this charming dessert.

Ingredients (Serves 4-6):

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Pistachio Cream Filling:

• 1 cup shelled unsalted pistachios
• 1/2 cup sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract

For Garnishing:

– Powdered sugar or melted chocolate (optional)

Instructions:

1. Prepare the Choux Pastry:
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
• Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
• Remove the pan from the heat and let it cool for 5 minutes.
• Add eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
• Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1½ inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Don’t open the oven door during baking to prevent deflation.
• Remove from the oven and poke a small hole in the side of each profiterole to let steam escape. Cool on a wire rack.
2. Make the Pistachio Cream:
• In a food processor, pulse the pistachios and sugar until finely ground.
• In a mixing bowl, whip the heavy cream and vanilla extract to stiff peaks.
• Gently fold the pistachio-sugar mixture into the whipped cream until fully incorporated.
3. Assemble the Profiteroles:
• Once the profiteroles are completely cooled, cut them in half horizontally.
• Spoon or pipe the pistachio cream generously into the bottom half of each profiterole and place the top half back on.
4. Garnish:
• Dust the filled profiteroles with powdered sugar or drizzle with melted chocolate, if desired.

Extra Tips:

For the best results, confirm all your ingredients are at room temperature before you begin. This will help the choux pastry to rise properly.

Additionally, when making the pistachio cream, be careful not to over-whip the cream, as it can turn to butter quickly. If the profiteroles aren’t eaten immediately, store them in the refrigerator and fill them just before serving to confirm they stay crisp.

Enjoy your Irresistible Pistachio Profiteroles fresh for the best texture and flavor!

Zesty Lemon Curd Profiteroles

Zesty Lemon Curd Profiteroles are a delightful dessert that combines the lightness of choux pastry with the tangy sweetness of lemon curd. These light and airy pastries, also known as cream puffs, are filled with a luscious homemade lemon curd that adds an invigorating burst of flavor. Perfect for a summertime dessert or a special occasion, these profiteroles are sure to impress your family and friends with their sophisticated taste and presentation.

The key to making perfect profiteroles lies in achieving the right texture for the choux pastry and the ideal consistency for the lemon curd filling. When done correctly, the pastry should be crisp and golden on the outside, with a hollow interior that’s perfect for holding the smooth and creamy lemon curd. Whether you’re a seasoned baker or a beginner, this recipe will guide you through every step to guarantee your Zesty Lemon Curd Profiteroles turn out beautifully every time.

Ingredients (for 4-6 servings):

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1/2 cup unsalted butter (for lemon curd)
• 4 large egg yolks
• 1/2 cup heavy cream (optional for topping)
• Powdered sugar (for dusting)

Instructions:

1. Prepare the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan over medium heat, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring the mixture to a boil. Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour until a dough forms. Return to heat and stir continuously for about 2 minutes until the dough pulls away from the sides of the pan and forms a smooth ball.
2. Incorporate the Eggs: Transfer the dough to a mixing bowl. Let it cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should have a thick, pipeable consistency.
3. Shape and Bake the Profiteroles: Line a baking sheet with parchment paper. Spoon or pipe small mounds of dough onto the sheet, leaving space between each one to allow for expansion. Bake for 20-25 minutes until the profiteroles are puffed and golden brown. Remove from the oven and let cool completely on a wire rack.
4. Make the Lemon Curd: In a saucepan, whisk together 1 cup of granulated sugar, 1/2 cup of fresh lemon juice, 2 tablespoons of lemon zest, 4 large egg yolks, and 1/2 cup of unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Remove from heat and let it cool.
5. Assemble the Profiteroles: Once the profiteroles are cool, use a small knife to cut a slit in each one. Fill a piping bag with the cooled lemon curd and pipe it into each profiterole. If desired, whip 1/2 cup of heavy cream and use it as a topping for extra indulgence.
6. Serve and Enjoy: Dust the filled profiteroles with powdered sugar before serving. Enjoy these delightful treats as a light dessert or a sweet snack.

Extra Tips:

For best results, confirm all your ingredients are at room temperature before starting. When making the lemon curd, stir continuously to prevent the eggs from scrambling.

If you want extra stability in your profiteroles, you can bake them for an additional 5 minutes with the oven door slightly ajar to allow steam to escape. This will help them maintain their shape and crispness.

Feel free to experiment with different fillings and toppings to suit your taste preferences.

Sumptuous Raspberry Profiteroles

Sumptuous Raspberry Profiteroles are a delightful dessert that combines the airy lightness of choux pastry with the sweet and slightly tart flavor of raspberry. This elegant treat is perfect for impressing guests at a dinner party or enjoying as a special family dessert.

The profiteroles are filled with a luscious raspberry cream and topped with a drizzle of chocolate sauce, creating a delectable balance of flavors and textures.

The key to making perfect profiteroles is mastering the choux pastry, which should be crisp on the outside and hollow on the inside to hold the creamy filling. This recipe will guide you through creating the perfect pastry, a rich raspberry cream filling, and a decadent chocolate topping. The result will be a beautiful and delicious dessert that serves 4-6 people, leaving everyone asking for seconds.

Ingredients (serving size: 4-6 people):

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/2 cup raspberry jam
• 1/2 cup fresh raspberries
• 1 tablespoon powdered sugar
• 1 cup dark chocolate chips
• 1 tablespoon unsalted butter (for chocolate sauce)

Cooking Instructions:

1. Prepare the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine the water, 1/2 cup of unsalted butter, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and immediately stir in the flour until the mixture forms a ball.
2. Incorporate the Eggs: Transfer the dough ball to a mixing bowl. Beat the dough with a wooden spoon or electric mixer to slightly cool it. Add eggs one at a time, making sure each is fully incorporated before adding the next. The dough should be smooth and glossy.
3. Bake the Profiteroles: Spoon or pipe small mounds of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 20-25 minutes, until the profiteroles are puffed and golden brown. Remove from oven and let cool completely.
4. Make the Raspberry Cream Filling: In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the raspberry jam and fresh raspberries until combined. Chill the filling in the refrigerator until ready to use.
5. Prepare the Chocolate Sauce: In a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
6. Assemble the Profiteroles: Once the profiteroles are cool, slice them in half horizontally. Spoon or pipe the raspberry cream filling into the bottom halves, then replace the tops. Drizzle the melted chocolate sauce over the filled profiteroles.

Extra Tips: When making choux pastry, it’s essential to allow the dough to cool slightly before adding the eggs to prevent them from cooking.

If you’re new to making profiteroles, practice piping smaller mounds to guarantee even baking. Additionally, make sure that the profiteroles are completely cool before filling to prevent the cream from melting.

For a variation, try using white chocolate for the sauce or adding a splash of vanilla extract to the raspberry cream for added flavor depth.

Heavenly Caramel Profiteroles

Indulge in the luxurious delight of Heavenly Caramel Profiteroles, a dessert that effortlessly combines light, airy choux pastries with a rich, creamy filling and a decadent caramel sauce. This delightful treat makes for an impressive finale to any meal, leaving your guests in awe of both its presentation and taste.

Originating from French cuisine, profiteroles are known for their delicate structure and versatile fillings. In this recipe, we elevate the traditional version by infusing it with a luscious caramel flavor that perfectly complements the crisp pastry shells.

Creating Heavenly Caramel Profiteroles involves three main components: the choux pastry, the caramel cream filling, and the caramel sauce. Each element is crafted with precision to guarantee the perfect balance of textures and flavors. The choux pastry provides the necessary structure to hold the creamy filling, while the caramel adds a sweet, buttery richness that’s nothing short of divine.

Designed to serve 4-6 people, these profiteroles are perfect for sharing, though you might be tempted to keep them all to yourself.

Ingredients:

*For the Choux Pastry:*

• 1/2 cup (120ml) water
• 1/2 cup (120ml) milk
• 1/2 cup (115g) unsalted butter
• 1 cup (125g) all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Caramel Cream Filling:

• 1 cup (240ml) heavy cream
• 1/3 cup (70g) granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter
• Pinch of salt

Instructions:

1. Prepare the Choux Pastry:
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a medium saucepan, combine water, milk, and butter. Heat over medium heat until the mixture begins to boil.
• Remove from heat and add the flour and salt all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
• Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
• Use a piping bag fitted with a large round tip to pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 20-25 minutes or until golden brown and puffed. Allow to cool completely.
2. Make the Caramel Cream Filling:
• In a saucepan, combine sugar and 2 tablespoons of water over medium heat, stirring until sugar dissolves.
• Increase the heat and cook without stirring until the sugar turns a deep amber color.
• Remove from heat and carefully whisk in heavy cream, butter, and vanilla extract until smooth.
• Allow to cool completely, then whip the caramel mixture with an electric mixer until soft peaks form.
• Transfer to a piping bag fitted with a small nozzle.
3. Prepare the Caramel Sauce:
• In a medium saucepan, cook the sugar over medium heat, without stirring, until it melts and turns a deep amber color.
• Carefully whisk in heavy cream, butter, and salt until smooth. Set aside to cool slightly.
4. Assemble the Profiteroles:
• Using a small sharp knife, cut a small hole in the base of each choux puff.
• Pipe the caramel cream filling into each puff until filled.
• Drizzle the caramel sauce over the filled profiteroles just before serving.

Extra Tips:

For the perfect choux pastry, make sure that the dough is smooth and shiny before piping it onto the baking sheet. This will help achieve the signature puffiness.

When making the caramel, be patient and allow the sugar to reach the right color before adding cream to avoid a bitter taste. Also, keep a close eye on the sugar while it melts to prevent burning.

If the caramel hardens too quickly, gently reheat it over low heat. Serve the profiteroles immediately after drizzling with caramel sauce to maintain their crisp texture. Enjoy the delightful blend of textures and flavors in every bite!

Exquisite Hazelnut Profiteroles

Exquisite Hazelnut Profiteroles are a delightful treat that combines the airy lightness of choux pastry with the rich, nutty flavor of hazelnuts. Perfect as a dessert for special occasions, these profiteroles are filled with a creamy hazelnut filling and drizzled with a decadent chocolate sauce. The contrast between the crisp pastry shell and the smooth filling creates a wonderful texture, while the combination of flavors offers an indulgent experience for your taste buds.

Creating these Exquisite Hazelnut Profiteroles may seem intimidating at first, but with some careful preparation and attention to detail, you’ll find the process enjoyable and rewarding. Whether you’re serving them at a dinner party or simply treating yourself to something sweet, these profiteroles are sure to impress. Follow the recipe below to make a batch that serves 4-6 people, and delight in the process of crafting these mouthwatering pastries from scratch.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/4 cup hazelnut spread
• 1/4 cup chopped toasted hazelnuts
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream (for sauce)

Instructions:

1. Prepare the choux pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture comes together and forms a ball. Continue cooking for about 2 minutes to dry out the dough slightly.
2. Incorporate the eggs: Remove the saucepan from the heat and let the dough cool for about 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
3. Shape the profiteroles: Line a baking sheet with parchment paper. Using a pastry bag fitted with a large round tip or a spoon, pipe or drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake the profiteroles: Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed up and golden brown. Avoid opening the oven door during the first 15 minutes to guarantee they rise properly. Once baked, remove from the oven and cool on a wire rack.
5. Prepare the hazelnut filling: In a mixing bowl, whip the 1 cup of heavy cream to soft peaks. Gently fold in the hazelnut spread and chopped hazelnuts until well combined.
6. Fill the profiteroles: Once the profiteroles are cool, cut them in half horizontally. Spoon or pipe the hazelnut filling into the bottom half of each profiterole, then replace the top half.
7. Make the chocolate sauce: In a small saucepan, heat the remaining 1/4 cup of heavy cream until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.
8. Serve: Drizzle the warm chocolate sauce over the filled profiteroles and serve immediately.

Extra Tips: To guarantee your profiteroles puff up perfectly, make sure to dry out the dough adequately in the pan before adding the eggs. It’s also important to give the dough a good stir after each egg to maintain its elasticity. If you prefer a more intense hazelnut flavor, consider roasting the hazelnuts before chopping them for the filling.

Finally, these profiteroles are best served fresh, but you can store them in an airtight container in the fridge for up to two days. If needed, warm them slightly before serving to bring back some of the texture.

Delightful Matcha Green Tea Profiteroles

Delightful Matcha Green Tea Profiteroles are a perfect fusion of traditional French pastries and the subtle, earthy flavors of Japanese matcha. These delicate puffs aren’t only visually stunning with their vibrant green hue but also offer a deliciously unique taste profile that will impress any dessert lover.

The profiteroles are filled with a luscious matcha cream, providing a light yet indulgent treat, perfect for any occasion from afternoon tea to a sophisticated dinner party dessert.

To make these delightful pastries, you’ll start by preparing a classic choux pastry. Once baked to golden perfection, the profiteroles will be filled with a rich, matcha-infused pastry cream that complements the light and airy texture of the puffs. This recipe yields enough profiteroles to serve 4-6 people, ensuring that everyone gets to enjoy a taste of this exquisite dessert.

Ingredients (Serves 4-6):

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup heavy cream
• 2 tablespoons matcha green tea powder
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Make the Choux Pastry: In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat. Remove from heat, add the flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Incorporate Eggs: Allow the mixture to cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
4. Shape and Bake: Spoon or pipe small mounds of dough onto the prepared baking sheet, leaving space between each. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes or until golden and puffed. Cool completely on a wire rack.
5. Prepare Matcha Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Add matcha powder, powdered sugar, and vanilla extract, and continue to beat until stiff peaks form.
6. Fill the Profiteroles: Once the profiteroles are cooled, use a small knife to make a slit in the side of each. Fill a pastry bag with the matcha cream and pipe it into each profiterole.
7. Serve: Arrange the filled profiteroles on a serving platter. Optionally, dust with additional powdered sugar or matcha powder before serving.

Extra Tips:

For the best flavor, use high-quality matcha powder, as it greatly influences the taste and color of the cream.

When making the choux pastry, ensuring the eggs are at room temperature will help them incorporate more smoothly into the dough.

If you don’t have a pastry bag, a resealable plastic bag with the corner cut off works as a great substitute for filling the profiteroles.

Finally, profiteroles are best served the same day they’re filled to maintain their crisp texture.

Tropical Coconut Profiteroles

Indulge in a delightful twist on the classic French dessert with these Tropical Coconut Profiteroles. These airy, crisp choux pastry shells are filled with a luscious coconut cream and topped with a decadent white chocolate and toasted coconut glaze, perfect for those who adore a tropical flair in their desserts.

The combination of light, buttery pastry with the creamy coconut filling offers a delightful texture contrast, while the sweet glaze and toasted coconut shavings add an irresistible finishing touch. Perfect for a summer gathering or a special occasion, these profiteroles are sure to impress your guests with their exotic flavors and stunning presentation.

The recipe is designed to serve 4-6 people, making it an excellent choice for a small dinner party or family celebration. Follow the instructions below to create your very own batch of these tropical treats.

Ingredients (Serves 4-6):

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup coconut cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 cup unsweetened coconut flakes, toasted

Cooking Instructions:

1. Prepare the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Stir until the butter melts and the mixture comes to a boil.
2. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 2 minutes).
3. Incorporate Eggs: Remove the saucepan from heat and let the dough cool slightly, about 3 minutes. Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
4. Shape and Bake: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each.
5. Dip your finger in water and gently smooth any peaks. Bake for 20-25 minutes, or until golden brown and puffed. Turn off the oven and leave the door slightly ajar, allowing the shells to dry out for an additional 10 minutes.
6. Prepare the Coconut Filling: In a mixing bowl, whisk together the coconut cream, powdered sugar, and vanilla extract until smooth. Refrigerate until ready to use.
7. Fill the Profiteroles: Once the choux pastry is cool, use a small knife to make a tiny slit in the bottom of each shell. Fill a piping bag with the coconut cream and pipe it into each shell until filled.
8. Make the Glaze: Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Dip the tops of each filled profiterole into the melted chocolate and immediately sprinkle with toasted coconut flakes.
9. Serve: Arrange the profiteroles on a platter and serve immediately or keep refrigerated until serving.

Extra Tips:

For the best results, verify that all your ingredients, especially the eggs, are at room temperature before you start making the choux pastry. This helps in achieving the right consistency and texture.

If you prefer a more pronounced coconut flavor, consider adding a few drops of coconut extract to the filling. Additionally, if you don’t have a piping bag, you can use a plastic bag with the tip cut off to fill the profiteroles.

Enjoy these delightful treats fresh for maximum flavor and texture!

Rich Mocha Profiteroles

Rich Mocha Profiteroles are a decadent and delightful dessert that combines the airy texture of classic French choux pastry with the indulgent flavors of coffee and chocolate.

These profiteroles are filled with a luscious mocha cream and drizzled with a rich chocolate sauce, creating a perfect harmony of flavors and textures. Whether you’re hosting a dinner party or simply looking to impress your family, these profiteroles are bound to be a hit.

The key to creating the perfect Rich Mocha Profiteroles lies in mastering the choux pastry. This versatile dough, when baked, puffs up into light and airy pastry shells that are perfect for filling.

The mocha cream, made with a blend of coffee and chocolate, adds a sophisticated twist to the traditional cream filling. Topped with a smooth chocolate sauce, these profiteroles offer a delightful balance of sweetness and bitterness, making them an irresistible treat for any occasion.

Ingredients for 4-6 servings:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons instant coffee granules
• 2 tablespoons cocoa powder
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate, chopped
• 1/2 cup heavy cream (for chocolate sauce)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Prepare the Choux Pastry: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat.

Once boiling, remove the pan from the heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.

3. Incorporate Eggs: Let the dough cool slightly. Then, add 4 large eggs, one at a time, beating well after each addition until the dough is smooth and glossy.

4. Shape the Profiteroles: Use a spoon or piping bag to dollop or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

5. Bake: Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed up and golden brown. Remove from the oven and let them cool on a wire rack.

6. Prepare Mocha Cream Filling: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of instant coffee granules, 2 tablespoons of cocoa powder, and 1/4 cup of granulated sugar until stiff peaks form.

Stir in 1 teaspoon of vanilla extract.

7. Fill the Profiteroles: Once the profiteroles have cooled, carefully slice them in half horizontally. Fill each base with a generous spoonful of mocha cream, then replace the tops.

8. Make Chocolate Sauce: In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer.

Remove from the heat and add 6 ounces of chopped dark chocolate, stirring until smooth and glossy.

9. Drizzle and Serve: Drizzle the warm chocolate sauce over the filled profiteroles and serve immediately.

Extra Tips:

To guarantee your choux pastry puffs up perfectly, make sure the dough is neither too thick nor too thin; it should drop easily from a spoon but hold its shape.

If the dough is too thick, add an extra egg. Also, avoid opening the oven door during baking, as this can cause the profiteroles to collapse.

For an extra touch, you can sprinkle the tops with powdered sugar or chopped nuts before serving for added flavor and presentation.

Elegant Lavender Profiteroles

Elegant Lavender Profiteroles are a delightful twist on the classic French dessert, offering a delicate floral aroma that elevates the traditional cream puff to a new level of sophistication. These puffy pastries are filled with a luscious lavender-infused cream, providing a subtle hint of floral flavor that pairs perfectly with the light and airy choux pastry. Ideal for special occasions or as a unique treat for your afternoon tea, these profiteroles are sure to impress your guests with their refined taste and elegant presentation.

To create this exquisite dish, you’ll start by making a classic choux pastry, which is then piped into small balls and baked until golden brown and hollow on the inside. While the profiteroles cool, you’ll prepare a lavender-infused pastry cream that will be piped into the center of each pastry. With a dusting of powdered sugar or a drizzle of white chocolate, these lavender profiteroles are as pleasing to the eye as they’re to the palate. This recipe serves 4-6 people, making it perfect for a small gathering or a sophisticated dessert option for a larger meal.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt
• 1 tablespoon dried culinary lavender
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional, for dusting)
• 1/2 cup white chocolate chips (optional, for drizzling)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Choux Pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Incorporate the Eggs: Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4. Pipe the Dough: Spoon the dough into a pastry bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake the Profiteroles: Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Remove from the oven and let cool on a wire rack.
6. Infuse the Cream: In a small saucepan, heat the heavy cream and lavender over medium heat until just simmering. Remove from heat, cover, and let the lavender steep for about 15 minutes. Strain the cream to remove the lavender.
7. Make the Lavender Cream: In a mixing bowl, combine the strained lavender cream, granulated sugar, and vanilla extract. Whip until stiff peaks form.
8. Fill the Profiteroles: Once the profiteroles are cool, use a small knife to make a hole in the bottom of each. Fill a pastry bag with the lavender cream and pipe into each profiterole.
9. Finish and Serve: Dust with powdered sugar or drizzle with melted white chocolate for an extra touch of elegance. Serve immediately.

Extra Tips:

When making choux pastry, it’s essential to verify the mixture is smooth and well-incorporated before piping. This will help achieve the perfect puffiness.

Additionally, when infusing the cream with lavender, be sure not to over-steep, as it can lead to a bitter flavor. If you’re new to working with lavender, start with a smaller amount and adjust to taste.

Finally, profiteroles are best enjoyed fresh, so try to fill and serve them on the same day for the best texture and flavor.

Strawberry Cream Cheese Profiteroles

Strawberry Cream Cheese Profiteroles are a delightful twist on the classic French dessert, featuring light and airy choux pastry filled with a luscious strawberry and cream cheese filling.

These puffy profiteroles are perfect for a special occasion or as a sweet treat to impress your guests. The combination of tangy cream cheese and sweet strawberries creates a harmonious balance of flavors that’s irresistibly delicious.

To make these scrumptious Strawberry Cream Cheese Profiteroles, you’ll begin by preparing the choux pastry, which forms the base of the profiteroles. Once the pastry is baked to perfection, you’ll fill them with a creamy strawberry mixture that’s both invigorating and indulgent.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or family dessert.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the Choux Pastry: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

3. Cool and Add Eggs: Allow the dough to cool slightly for about 5 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

4. Pipe the Pastry: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

5. Bake the Pastry: Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Don’t open the oven door during baking to guarantee they rise properly.

Once done, remove from the oven and allow to cool completely on a wire rack.

6. Prepare the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries.

7. Fill the Profiteroles: Once the profiteroles are completely cooled, slice each one in half horizontally. Spoon or pipe the strawberry cream cheese filling onto the bottom half of each profiterole, then replace the top half.

8. Dust and Serve: If desired, dust the filled profiteroles with powdered sugar before serving.

Extra Tips:

For the best results, make sure that your cream cheese is fully softened before mixing to prevent a lumpy filling.

You can experiment with different berries or fruit fillings for a seasonal variation. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the dough.

Remember to allow the profiteroles to cool completely before filling to avoid melting the cream cheese mixture. Enjoy these delightful puffs with a dusting of powdered sugar for an extra touch of elegance.

Almond Praline Profiteroles

Indulge in the divine combination of light, airy profiteroles filled with a rich almond praline cream, topped with a decadent chocolate sauce. Almond Praline Profiteroles offer a sophisticated twist on the classic French dessert, perfect for impressing your guests. The nutty crunch of the praline complements the smooth cream filling, creating a delightful texture contrast that enhances the overall flavor profile.

Whether you’re hosting a dinner party or simply treating yourself to something special, this recipe will certainly satisfy any sweet tooth.

Making Almond Praline Profiteroles involves several components: choux pastry for the puffs, almond praline for the creamy filling, and a luscious chocolate sauce to drizzle over the top. Each element is crafted with care to guarantee the perfect balance of flavors and textures.

While the process may seem intricate, each step is straightforward and rewarding, resulting in a dessert that’s as pleasing to the eye as it’s to the palate. Gather your ingredients and get ready to create a confection that will leave everyone craving more.

Ingredients (Serves 4-6):

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup sliced almonds
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate, chopped
• 1/2 cup heavy cream (for chocolate sauce)

Cooking Instructions:

1. Prepare the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan, combine 1 cup of water, 1/2 cup unsalted butter, and 1/2 teaspoon salt. Bring to a boil. Remove from heat and immediately add 1 cup of all-purpose flour, stirring vigorously until the mixture forms a ball. Let it cool for a few minutes.
2. Incorporate Eggs: Add the eggs one at a time to the cooled dough, mixing well after each addition until the dough is smooth and shiny. Spoon the dough into a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
3. Bake the Profiteroles: Bake in the preheated oven for 20-25 minutes or until the profiteroles are puffed and golden brown. Remove from the oven and let them cool completely.
4. Make the Almond Praline: In a skillet over medium heat, melt 1/2 cup granulated sugar until it turns amber. Stir in 1/2 cup sliced almonds, coating them evenly. Pour the mixture onto a parchment-lined baking sheet and let it cool. Once hardened, break into pieces and pulse in a food processor until fine.
5. Prepare the Filling: Whip 1 cup of heavy cream until soft peaks form. Fold in the cooled almond praline and 1 teaspoon of vanilla extract until well combined.
6. Fill the Profiteroles: Cut the cooled profiteroles in half and fill with the almond praline cream using a spoon or piping bag.
7. Make the Chocolate Sauce: In a small saucepan over low heat, combine 4 ounces of chopped dark chocolate and 1/2 cup of heavy cream. Stir until the chocolate is melted and the sauce is smooth.
8. Assemble and Serve: Drizzle the chocolate sauce over the filled profiteroles just before serving. Enjoy the delightful combination of flavors and textures.

Extra Tips:

For the best results, confirm that the choux pastry dough isn’t too warm before adding the eggs, as this will prevent the eggs from cooking prematurely.

If you don’t have a piping bag, you can use a plastic sandwich bag with a corner snipped off. When making the praline, keep a close eye on the sugar to avoid burning, as it can go from caramelized to burnt very quickly.

Finally, profiteroles are best served fresh, but they can be made a day in advance and stored in an airtight container. Drizzle with chocolate sauce just before serving for an impressive presentation.