Profiteroles: Original Recipe

Profiteroles are a French pudding, of Italian origin, learn here the original recipe of this delicious dish.

Delicious choux pastry puffs filled with whipped cream and covered with some type of chocolate

Usually served in a pyramid and decorated with dollops of cream, delicious and choreographed, profiteroles are a delicacy that never goes out of style!

Just follow all my advice to the letter to obtain medium-sized cream puffs. 

Profiteroles colors

Once cooled, you can proceed to fill them with cream and finally cover them with the perfect profiteroles topping.

Once you try this Profiterol recipe, I’m sure you won’t leave it anymore and from this base, you will make many tasty variations!

In fact, you can choose whether to fill them with custard, chocolate, lemon, or fill them with ice cream in summer.

Also make the white chocolate glaze replacing the dark chocolate to obtain a white profitterol, like millefeuille and English soup.

They are the perfect dessert for all special occasions, from a Sunday with the family, to the dessert table in marriage accompanying the wedding cake and delicious cupcakes

Ingredients for profiteroles

Quantity for 10 12 persons:

For the fritters

  • 250 ml water
  • 150 g flour ’00
  • 100 g butter
  • 1/2 teaspoon salt
  • 5 medium eggs (even 4 if they are large)

Whipped cream

  • 300 ml of fresh liquid panna
  • 100 g powdered sugar
  • a pinch of vanilla (vanillin or extract)

Chocolate glaze

  • 330 g dark chocolate
  • 150 g water
  • 60 g fresh panna liquida
  • 45 g granulated sugar

NOTES and VARIATIONS: If you want, you can halve the doses of everything and make profiteroles which will be enough for 4 – 6 people. Instead of whipped cream, you can use sweet cream or custard or a cream of your choice that is not too liquid.

Profiteroles recipe

Pour the water, butter and salt in a saucepan, bring to a boil.

As soon as you see the first bubbles rise to the surface with the butter completely melted. Boil water, butter and salt.

Add the flour all at once, reduce the heat to moderate and stir immediately with a wooden spoon.

You will see that in a few seconds you will get a thick, soft and compact dough, then add the flour and cook in the pot.


Turn the dough out onto a work surface and spread it out with a spatula or spoon.

The secret of a good choux pastry is to chill the dough well so that the eggs don’t cook inside and don’t smell like an omelet!

At this point add the eggs. One at a time. Mix the first egg well with a spoon and only when the first one is well absorbed add the second one.

Usually you need 5 eggs, but if they are quite large, your batter may need as few as 4.

Note that the consistency of the choux pastry is thick like a fairly firm, shiny and compact pastry cream, but it should be able to fit in the piping bag!

Before using, let it stand at room temperature for half an hour.

How to make perfect fritters

Very simple! Butter a baking sheet, stick baking paper on it so it doesn’t move.

Use a piping bag and a large, smooth nozzle. Put a large part of the choux pastry in the bag and make cones by spraying them 3-4 times on the base to make concentric rings.

The diameter of each cream puff should be approximately 3, 5 maximum 4 cm and they should be placed 3 cm apart.

After filling a pan with the back of a spoon slightly moistened with water, flatten the ends a little, so that your cream fritters take a round shape and not a cone!

Perfect baking of scones Preheat the oven to 200° and bake the cream puffs in the center section. Bake at 200° without opening the oven for about 25 minutes – during this phase you will see the cream puffs puff up and brown!


When they are puffed after 25 minutes you can lower to 180° and continue cooking for another 5 minutes. Only when the puffs are cool, you can proceed to fill them!

Whip the cream with the sugar and vanilla, until you obtain a firm and fragrant Chantilly Cream . Fill a piping bag with a small size 2 – 3 smooth nozzle. the hole should be small, to pierce the base of the cream puff and fill it with the syringe:

Glazing for Profiteroles.

In a high-sided saucepan, heat the water, sugar and cream. Bring to a boil, until the sugar dissolves.

Remove from the heat and add the finely chopped dark chocolate. Turn with a whisk until you get a shiny, smooth and lump-free glaze!

Wait for it to cool slightly, while continuing to turn from time to time. to know if it is ready, bringing it to his mouth and should not burn.

Tricks to glaze the profiteroles to perfection

First, use 2 forks. Then roll 1 cream puff pastry at a time in the glaze.

Lift it immediately with a fork and tap it several times on the edge of the pan to remove the excess glaze. 

The cream puff pastry will be perfectly glazed and shiny


When the glaze stops running, place the cream puff directly on the serving plate in which you want to serve the profiteroles

Do this for all the cream cakes – as you glaze them, place them on the plate to form a pyramid!

The profiteroles are ready to serve!

Store the profiteroles

At room temperature for 4 – 5 hours if the temperatures are not too high. After that, they keep perfectly in the refrigerator for 3 to 4 days!


The preparation of the profiteroles, despite being methodical, is simpler than it seems, William Isaías shares his tricks for a high result.

From the text above, we can draw the following conclusions:

  • Profiteroles are the perfect dessert for any special occasion.
  • The first step is to master the choux pastry, once you handle it you will be almost ready to make profiteroles. 
  • Keep in mind the temperatures in each step so that there are no mistakes in the process. 
  • As for the filling, you can let your imagination run wild, from chocolate frosting to a delicious custard.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top