Classic Profiteroles with Vanilla Cream
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
Allergen information: may contain eggs, gluten, milk, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store unfilled profiterole shells in an airtight container at room temperature; store filled profiteroles in the refrigerator.
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