Perfect Profiteroles

Perfect Profiteroles


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If you are want to make the perfect profiteroles, this will definitely help you. These pastry puffs are light and delicate and are the perfect dessert for any occasion.

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Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 C. water
  • 1/2 stick of butter
  • pinch of salt
  • 1 cup all purpose flour
  • 4 eggs
  • 1 C. heavy cream
  • 1/4 C. of confectioners sugar
  • 9 ounces of semisweet chocolate, chopped
  • 1 C. heavy cream

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Heat oven to 425 degrees Fahrenheit. Line cookie sheet with parchment paper. Put water in a saucepan and bring to a boil. Stir in the slat and butter until the butter has melted. Remove the pan from the heat. Mix in the flour, then the eggs, one at a time. Mixing after each egg has been put it. Drop the paste onto the cookie sheet. Bake in the oven until they have puffed up and turned a golden brown. This should take about 25 to 30 minutes. Remove the the cookie sheet and let cool on wire rack. Beat 1 C. of heavy cream, stir in the confectioners sugar until the sugar has dissolved. Simmer remaining 1 C. of heavy cream to a simmer over medium heat. Remove from heat and stir in the chocolate until it has melted. Poke a hole in the end of each pastry and fill it with the cream. Put the pastries on serving plates and top with the sauce.

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