Profiteroles
Profiteroles is a medium French recipe that serves 12. 150 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $8.33 total, $0.69 per serving
Ingredients
- 1 cup Water (room temperature)
- 1.5 teaspoons Granulated Sugar (for the choux dough)
- 0.5 teaspoons Salt (fine sea salt)
- 8 tablespoons Unsalted Butter (113 g, room temperature)
- 1 cup All-Purpose Flour (sifted)
- 4 pieces Large Eggs (room temperature; add extra half‑egg if needed)
- 1 piece Egg (for egg wash) (beaten with a splash of water)
- 4 ounces Semisweet Chocolate (roughly chopped; can use chips)
- 0.5 cup Heavy Cream (120 mL, scalded)
- 2 cups Ice Cream (any flavor, slightly softened for scooping)
- 1 teaspoon Instant Espresso Powder (optional, adds depth to ganache)
Instructions
Gather Ingredients and Equipment
Measure out water, sugar, salt, butter, flour, eggs, chocolate, cream and have a parchment‑lined baking sheet ready. Set out the pot, mixer, piping bag, tip, spatula, wooden spoon, brush and microwave‑safe bowl.
Time: PT5M
Boil Water, Butter, Sugar, and Salt
Add 1 cup water, 1½ tsp sugar, ½ tsp salt and 8 Tbsp (113 g) unsalted butter to the pot. Heat over medium‑high until a rolling boil develops, watching for the butter foam.
Time: PT5M
Add Flour Off‑Heat and Stir
Remove the pot from the heat and immediately dump in 1 cup sifted flour. Stir vigorously for 30–60 seconds until the mixture forms a cohesive ball that pulls away from the sides of the pot.
Time: PT2M
Cook the Dough Briefly
Return the pot to the heat and cook the dough for another 30 seconds, then remove from heat and let it cool for a minute.
Time: PT1M
Incorporate Eggs with Mixer
Transfer the dough to the stand mixer bowl. With the paddle on low speed, add the eggs one at a time, scraping the bowl each addition, until the batter is smooth, silky and just starts to fall off the paddle. You may need 4 large eggs plus a half‑egg.
Time: PT5M
Pipe the Choux Dough
Fit the piping bag with a large round tip (809 or 1A). Pipe 1‑1¼ inch round blobs onto the parchment‑lined sheet, leaving space for puffing.
Time: PT5M
Optional Egg Wash
Brush the tops of the piped dough lightly with beaten egg (egg wash) for extra shine.
Time: PT2M
First Bake – Puff and Color
Bake in a pre‑heated oven at 425°F for 20 minutes, or until the shells are puffed and golden.
Time: PT20M
Temperature: 425°F
Poke Steam Holes and Dry Out
Remove the shells, poke a small hole in the top of each with a skewer, then return to the oven at 300°F for about 4 minutes to dry the interiors. Afterward, leave the oven door ajar for 5 minutes to cool completely.
Time: PT9M
Temperature: 300°F
Prepare Chocolate Ganache
Chop 4 oz semisweet chocolate. Heat ½ cup heavy cream in the microwave for 40‑60 seconds until just below boiling. Pour the hot cream over the chocolate, let sit 2 minutes, then stir until smooth. Add optional espresso powder if desired. If lumps remain, microwave 30 seconds and stir again.
Time: PT10M
Fill and Assemble Profiteroles
Using a small knife, cut each cooled shell in half. Scoop a generous amount of softened ice cream into the bottom half, replace the top, and drizzle with chocolate ganache. Serve immediately or freeze briefly to set the ganache.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk/Dairy, Wheat/Gluten, Chocolate
Ingredient Substitutions
- Instead of Water: milk, plant-based milk
- Instead of Granulated Sugar: coconut sugar, honey (reduce liquid)
- Instead of Salt: kosher salt (adjust amount)
- Instead of Unsalted Butter: salted butter (omit added salt), margarine
- Instead of All-Purpose Flour: bread flour (will be slightly denser), gluten‑free flour blend (add extra xanthan gum)
- Instead of Large Eggs: large egg substitute (1 egg = 1 tbsp flaxseed meal + 3 tbsp water)
- Instead of Egg (for egg wash): milk or cream
- Instead of Semisweet Chocolate: dark chocolate, white chocolate
- Instead of Heavy Cream: half‑and‑half (will be thinner), whole milk (will be thinner)
- Instead of Ice Cream: gelato, sorbet (for dairy‑free)
- Instead of Instant Espresso Powder: instant coffee granules, no addition
Equipment Needed
- Medium‑sized Pot
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Piping Bag
- Large Round Piping Tip (809 or 1A)
- Baking Sheet
- Parchment Paper
- Spatula
- Wooden Spoon
- Pastry Brush (optional)
- Microwave‑Safe Bowl
- Sharp Skewer or Wooden Stick
- Knife
- Spoon or Small Ladle
Critical Steps — Do Not Skip
- Boil water, butter, sugar, and salt until a rolling boil
- Add flour off‑heat and stir until a cohesive ball forms
- Incorporate eggs until batter is smooth and glossy
- First bake at 425°F for 20 minutes
- Poke steam holes and bake at 300°F for 4 minutes
Chef Tips from the Video
- Use room‑temperature butter to avoid a delayed boil.
- If the batter looks too runny after the third egg, add the fourth egg gradually – you want a silky, slightly drooping consistency.
- Pipe slightly larger than 1 inch; the shells will shrink a bit as they bake.
- For extra shine, brush with egg wash just before the first bake.
Troubleshooting
Dough is too dry and won’t form a smooth ball
Add a splash of warm water (1‑2 Tbsp) and mix until glossy.
Shells didn’t puff or are flat
Make sure the butter‑water mixture reaches a rolling boil and that the dough is cooked for the full 30 seconds on the stove.
Ganache is too thin
Add more chopped chocolate (1‑2 oz) and stir until fully melted, or let it cool longer.
Ganache is grainy
Re‑heat gently (microwave 10‑15 seconds) and stir vigorously; ensure the chocolate is fully melted.
Storage
Refrigerator: Unfilled shells keep 2 days in an airtight container; filled profiteroles should be stored in the freezer.
Freezer: Filled profiteroles freeze well for up to 1 month; thaw 15 minutes before serving.
Room temperature: Ganache can sit at room temperature for up to 2 hours before it thickens too much.
Make-Ahead Tips
- Bake the choux shells a day ahead and store in an airtight container; they stay crisp.
- Ganache can be made up to 24 hours ahead and kept at room temperature or gently reheated.
Frequently Asked Questions
What is the cultural significance and history of profiteroles in French cuisine?
Profiteroles originated in France in the 16th century as small, hollow pastries called "puffs" that were later filled with sweet or savory fillings. They became a staple of French patisserie, often served with chocolate sauce for celebrations and as a showcase of choux technique.
What are the traditional regional variations of profiteroles in French cuisine?
In Paris, profiteroles are classic with chocolate ganache; in the southwest, they may be filled with pastry cream and topped with caramel. Some regions serve them savory, filled with cheese or foie gras, reflecting local tastes.
How is profiterole traditionally served in France?
Traditionally, profiteroles are served warm, split open, filled with pastry cream or ice cream, and drizzled with a glossy chocolate ganache. They are often presented on a platter with a dusting of powdered sugar.
During which French celebrations are profiteroles commonly enjoyed?
Profiteroles appear at birthdays, weddings, and holiday feasts such as Noël (Christmas) and La Fête des Rois (King’s Day), where they are part of the dessert spread.
What makes profiteroles special in French pastry tradition?
The light, airy texture achieved by steam‑puffed choux dough combined with rich fillings and a glossy chocolate glaze exemplifies the French mastery of contrast between crisp shell and silky interior.
What are the authentic traditional ingredients for classic chocolate‑ganache profiteroles versus acceptable substitutes?
Authentic ingredients include unsalted butter, all‑purpose flour, eggs, water, semisweet chocolate, and heavy cream. Substitutes can be salted butter (omit added salt), chocolate chips instead of a bar, and half‑and‑half for cream, though texture may vary.
What common mistakes should I avoid when making profiteroles at home?
Common errors include not bringing the butter‑water mixture to a full rolling boil, under‑cooking the flour on the stove, adding too many eggs which makes the batter too runny, and overcrowding the baking sheet which prevents proper puffing.
Why does this profiterole recipe use a low‑heat 300°F finish after the initial bake?
The low‑heat step dries the interior by allowing residual steam to escape, ensuring the shells stay crisp after they are filled. Skipping this step leaves moisture inside, making the pastry soggy.
Can I make these profiteroles ahead of time and how should I store them?
Yes. Bake the shells fully, let them cool, then store in an airtight container at room temperature for up to two days. Fill with ice cream just before serving, or keep filled profiteroles frozen for up to a month.
What texture and appearance indicate that the profiteroles are done baking?
The shells should be golden‑brown, firm to the touch, and have risen noticeably. When tapped, they should sound hollow, and the tops will have a slight crackle from the egg wash.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, step‑by‑step home cooking tutorials that focus on classic techniques, quick meals, and dessert projects that look impressive but are easy for home cooks.
How does the YouTube channel Preppy Kitchen's approach to French pastry differ from other cooking channels?
Preppy Kitchen emphasizes preparation efficiency—getting all tools and ingredients ready before heating—and breaks down each step with clear visual cues, making technically demanding French pastries like choux accessible to beginners, unlike many channels that assume prior experience.
Last updated: August 9, 2026
