Dessert

Classic Profiteroles with Vanilla Cream

Name: Classic Profiteroles with Vanilla Cream
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: french
Ingredients: 120 ml water; 120 ml milk; 100 g unsalted butter cut into cubes; 5 g granulated sugar; 0.5 tsp salt; 150 g all-purpose flour sifted; 4 pcs egg large, room temperature; 480 ml heavy cream cold; 50 g confectioners' sugar; 5 ml vanilla extract; 100 g chocolate dark, for melting (optional)

These delightful profiteroles feature light and airy choux pastry shells, baked to golden perfection. They are filled with a rich, subtly sweet vanilla-infused whipped cream, creating a classic French dessert.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 671 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

choux pastry

120 mlwater
120 mlmilk
100 gunsalted butter, cut into cubes
5 ggranulated sugar
0.5 tspsalt
150 gall-purpose flour, sifted
4 pcsegg, large, room temperature

vanilla cream

480 mlheavy cream, cold
50 gconfectioners' sugar
5 mlvanilla extract

garnish

100 gchocolate, dark, for melting(optional)

Equipment

saucepan · baking sheets · large bowl · wire rack · parchment paper · wooden spoon · electric mixer · whisk · oven · knife · piping bag

The method

Step by step

1
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
About 10 min
Cook’s note: Ensure the oven is fully preheated for best choux pastry rise.
2
In a medium saucepan, combine the water, milk, unsalted butter, granulated sugar, and salt.
3
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to melt the butter.
About 5 min
4
Remove the saucepan from the heat and immediately add all of the sifted all-purpose flour at once.
5
Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.
About 2 min
Cook’s note: This step is crucial for developing the choux pastry structure.
6
Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly.
About 2 min
Cook’s note: This helps create a crispier shell.
7
Transfer the dough to a large bowl and let it cool for about 5 minutes, stirring occasionally, until it's just warm to the touch.
About 5 min
Cook’s note: If the dough is too hot, it will cook the eggs.
8
Add the eggs one at a time, beating thoroughly with a wooden spoon or electric mixer after each addition, until fully incorporated and the dough is smooth and glossy.
About 10 min
Cook’s note: The dough should be pipeable but still hold its shape.
9
Transfer the choux pastry to a piping bag fitted with a plain round tip.
About 1 min
Cook’s note: Alternatively, use two spoons to drop mounds of dough.
10
Pipe 3-4 cm (1.5-inch) mounds onto the prepared baking sheets, leaving space between them.
About 5 min
Cook’s note: Dip your finger in water and gently smooth any peaks on top of the piped dough.
11
Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 170°C (340°F) and bake for another 15-20 minutes, or until golden brown and firm.
About 35 min
Cook’s note: Do not open the oven door during the first 20 minutes of baking, or the choux will collapse.
12
Turn off the oven, prop the door open slightly, and let the profiteroles cool inside for 15-20 minutes to dry out and prevent them from deflating.
About 20 min
13
Remove the profiteroles from the oven and transfer them to a wire rack to cool completely.
About 20 min
14
While the profiteroles cool, prepare the vanilla cream: In a cold bowl, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
About 5 min
Cook’s note: Chill your bowl and whisk attachments for faster whipping.
15
Once the profiteroles are completely cool, make a small slit in the bottom or side of each with a sharp knife.
About 2 min
16
Fill a piping bag with the vanilla cream and pipe it into each profiterole through the slit.
About 10 min
Cook’s note: Fill just before serving to prevent the shells from getting soggy.
17
If desired, melt the chocolate in a double boiler or microwave and drizzle over the filled profiteroles before serving.
About 5 min

Per serving

Nutrition

44%Score

Calories: 670.9kcal
Protein: 10.1g
Carbs: 41.6g
Fat: 52.2g
Fibre: 1.2g
Sugar: 21.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store unfilled profiterole shells in an airtight container at room temperature; store filled profiteroles in the refrigerator.