Profiteroles


Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
330 K 4.0/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: October 13th 2010
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 40 profiteroles, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 15 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 40 min.
Profiteroles : Stage 1
Preheat oven to 220°C or 428°F.

Make 450 g choux pastry (pâte à choux).

Using a forcing bag, pipe small heaps of dough (about 1 cm or 0.8 inch diameter) on a baking sheet.

Round off the small peaks with a tablespoon dipped in milk.

Sprinkle a pinch of sugar on each heap.

Stage 2 - ⌛ 15 min.
Profiteroles : Stage 2
Put in the oven and cook until choux are golden brown.

Leave to cool on a rack.

Stage 3 - ⌛ 20 min.
Profiteroles : Stage 3
With a steak knife, split each choux in half, horizontally.

Stage 4 - ⌛ 15 min.
Profiteroles : Stage 4
Fill each choux with a teaspoon of vanilla ice-cream.

Stage 5 - ⌛ 5 min.
Profiteroles : Stage 5
And finally, top with plenty of chocolate sauce, warm or hot, and serve immediately.
Remarks
Classic profiteroles, as in this recipe, can be varied many ways: "inversed" with chocolate ice-cream and custard (crème anglaise), "mint out" with chocolate ice-cream, and mint crème anglaise or "mint in" with mint ice-cream and chocolate sauce, etc.

If you like them, you can sprinkle chopped almonds with the sugar top of dough heaps.

It's a dessert that can easily be made in advance, but filling with ice-cream and topping with chocolate sauce must be done at the last minute.

Contrary to most other recipes and websites, I think that profiteroles should be made with small "bite-size" puffs rather than big ones which need to be cut before eating. You should be able to eat profiteroles with a teaspoon.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe270 RDI=110 %1,430 RDI=140 %1,010 RDI=150 %2,720 RDI=140 %11,390 RDI: 140 %
Per 100 g30 RDI=10 %140 RDI=10 %100 RDI=20 %270 RDI=10 %1,150 RDI: 10 %
Per profiteroles6 RDI=3 %40 RDI=3 %30 RDI=4 %70 RDI=3 %290 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 40 profiteroles : 3.85 €
  • Per profiteroles : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)

You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Saint Honoré cake, Puits d'amour, Paris-Brest, Chouquettes, ... See them all 8

Chocolate sauce
Chocolate sauce

You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Poire Belle Hélène, ... See them all 2

Vanilla ice cream
Vanilla ice cream

You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Poire Belle Hélène, Little caramelized peach tarts, Peach Melba, Baked Alaska, ... See them all 5

Other recipes you may also like
Gratin of Endives with Mont d'Or
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
February 14th 201670 K5 60 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017441 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018445 K 24.3 45 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010312 K 14.2 15 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3rd 2019468 K 24.5 6 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • This is another weakness of mine. I love choux pastry. Sprinkle profiteroles with chopped almond and sugar?? Oh, that would be a real treat. My favourite is profiterole filled with beaten cream with a bit of sugar. Yummy!
    Raspberries april 15th 201112:53 1

Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page