Classic Profiteroles Recipe
User Reviews
5
Classic Profiteroles Recipe
Description
The Classic Profiteroles Recipe involves preparing light choux pastry dough piped into small rounds and baked until golden and firm on the outside. Once cooled, the pastries are carefully sliced horizontally to create a thicker top and a thinner bottom. The bottom halves are then filled with creamy Bavarian cream or vanilla ice cream, which adds richness and a smooth texture inside the crisp pastry shell.
The tops are dipped in warm caramel or chocolate sauce before being placed atop the filled bottoms, resulting in a glossy, sweet finish that contrasts the airy pastry and creamy interior. These profiteroles can be eaten immediately for a fresh experience, served chilled, or stored frozen for a firm, refreshing dessert.
This recipe is versatile for entertaining and can be prepared in advance, keeping components separate until assembly. The caramel and chocolate sauces provide different flavor profiles to complement the cream filling and crisp pastry shells.
When storing, keep the profiteroles, filling, and sauces separately refrigerated for up to five days. They also freeze well for up to three months and are recommended to be eaten frozen for best texture. A simple serving variation is dusting with powdered sugar and drizzling warm honey instead of caramel or chocolate sauce. Each baking sheet yields about 16 profiteroles.
Ingredients
- 1 choux pastry dough recipe
- ½ Bavarian cream recipe
- 1 vanilla ice cream recipe
- ½ caramel sauce recipe
- ½ chocolate sauce recipe
Instructions
- Make the choux pastry dough.
- Transfer the dough to a piping back with a 1A or similar baking tip.
- Squeeze about 2 tablespoons of the dough while slowly lifting them onto a sheet tray lined with parchment paper.
- Bake in the oven on a middle rack 17 400° for 30 to 35 minutes or until browned and firm outside.
- Set the profiteroles aside to cool to room temperature.
- Slice the profiteroles in half, leaving a thinner bottom and a bigger top piece.
- Place the bottom slices on a sheet tray with parchment paper and add 3 tablespoons of ice cream or cream filling. You can use a scooper or a piping bag with a 357 baking tip or a similar decorative dip.
- Next, dip the top slices into warm, but not hot, caramel or chocolate sauce.
- Place the coated top slices onto the filling of the profiteroles.
- You can eat these immediately, or you can freeze them all and eat frozen. In addition, you can add the cream-filled profiteroles to the refrigerator and serve chilled.
Notes
- Make profiteroles up to two days in advance, storing shells separate from fillings and sauces to maintain texture.
- Store unassembled profiteroles covered in the refrigerator for up to five days, and freeze for up to three months, preferably eating them frozen.
- As an alternative topping, use powdered sugar and a drizzle of warm honey instead of caramel or chocolate sauce.
- Plan for about 16 profiteroles per baking sheet to estimate servings.
- Expect leftover caramel or chocolate sauce, which can be saved and used later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 39mg | 13% |
| Sodium | 56mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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