Profiteroles, an easy homemade cream puff recipe with a crisp golden shell and airy center that’s perfect for filling with whipped cream, ice cream, pastry cream, or your favorite sweet filling. These classic from-scratch profiteroles are simpler than they look and can also be dipped in chocolate for an easy, elegant dessert.
If you’ve ever wanted to make homemade Profiteroles, this is such a fun recipe to start with. They look fancy and bakery-style, but the ingredients are super simple, and the method is very doable once you see how quickly the dough comes together.
These classic cream puffs are one of those desserts that feel extra special, whether you keep them plain, fill them, or dip the tops in melted chocolate. I also love that you can dress them up for holidays (like Christmas), showers, dinner parties, weddings, birthdays, or just a random weeknight when you’re feeling a little gourmet.
What are Profiteroles
Profiteroles are light, airy French cream puffs made from a classic dough called pâte à choux, which bakes up golden on the outside and hollow on the inside. That hollow center is what makes them perfect for filling with whipped cream, pastry cream, or even ice cream if you want to turn them into a super fun dessert.
They might look fancy and bakery-worthy, but profiteroles are actually made with simple ingredients like butter, flour, eggs, and water. Once baked, you can keep them simple, dust them with powdered sugar, or go all in and dip them in rich melted chocolate. Whether you’re serving them for a party or just treating yourself, they’re one of those desserts that feel a little extra special without being complicated.
What I Love About This Recipe
- I love that these profiteroles look impressive but are made with basic pantry ingredients. You don’t need anything super fancy to make them happen. Once the dough comes together, the rest is mostly just scooping and baking. It’s the kind of recipe that makes you feel like a pastry pro without a lot of fuss.
- I love how versatile these homemade cream puffs are. You can split them and fill them with whipped cream, pastry cream, or ice cream, depending on what you’re craving. You can also leave them plain and just dust them with powdered sugar. Or go full dessert mode and dip them in chocolate.
- I love that the texture is so good. The outside bakes up golden and lightly crisp while the inside stays airy and hollow, which makes them perfect for filling. That contrast is what makes profiteroles so irresistible. They’re light, but still feel like such a treat.
- I love that this recipe can work for both casual desserts and special occasions. Pile them on a platter for a party or serve a few with coffee after dinner. They feel elegant without being too fussy.
Equipment You May Need
- Baking Sheet – For baking the profiteroles until golden and puffed.
- Parchment Paper – Makes cleanup easier and helps prevent sticking.
- Small Saucepan – For cooking the water, butter, sugar, salt, and flour into the dough.
- Wood Spoon – Helpful for stirring the dough until it forms a ball.
- Mixing Bowl – To cool the dough slightly before adding the eggs.
- Pastry Brush – For brushing the tops with beaten egg.
- Wire Cooling Rack – Helps the profiteroles cool completely without getting soggy bottoms.
(Full printable recipe card is at bottom of post.)
Profiteroles Ingredients
- Water – Helps create the steam that makes the profiteroles puff up.
- Unsalted Butter – Adds richness and flavor to the dough. You may also want a little extra for greasing the pan if desired.
- Granulated Sugar – Just a little for a touch of sweetness and balance.
- Salt – Helps bring out the flavor in the dough.
- All-Purpose Flour – The base of the dough that gives the profiteroles structure.
- Large Eggs – Essential for richness, structure, and that classic puff. You’ll use most of the eggs in the dough and the remaining egg for brushing the tops.
How to Make Profiteroles
Step One: Preheat & Prep
Preheat oven to 400˚F and prepare a baking sheet with grease or parchment paper.
Step Two: Make the Dough Base
Heat water, butter, sugar, and salt in a saucepan until boiling. Stir in flour and cook 1 to 2 minutes until a dough ball forms, then cool 5 to 10 minutes.
Step Three: Add the Eggs
Add 3 eggs one at a time, stirring well after each until smooth and combined.
Step Four: Scoop & Brush
Scoop dough onto baking sheet. Beat remaining egg and brush over tops.
Step Five: Bake & Cool
Bake 25 to 30 minutes until golden and puffed. Cool slightly, then transfer to a wire rack to cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Split the profiteroles in half and fill with whipped cream for an easy classic dessert.
- You can stuff the centers with pudding, mousse, custard, pastry cream, no-bake cheesecake filling, chantilly cream, Nutella, lemon or orange curd, chopped fruit, pistachio cream, or your favorite filling.
- You could also fill these with sweetened mascarpone or cannoli cream for an Italian twist.
- Fill with ice cream for a simple profiterole dessert that feels extra fancy. Can top with chocolate sauce or hot fudge, any berry sauce (like strawberry or raspberry), or caramel for a fun sundae.
- Dip the tops in melted chocolate (semi-sweet, dark, or white) for an easy bakery-style finish.
- For a savory twist, these are also delicious stuffed with chicken salad!
- Serve with coffee, espresso, or hot chocolate for a fun dessert pairing.
- Dust with powdered sugar if you want to keep them simple.
Quick Tips for Best Results
- Let the dough cool slightly before adding the eggs so they mix in smoothly.
- If the beaten egg for brushing is too thick, add a little water or milk to thin it out.
- Instead of spooning the dough onto the baking sheet, you can use a pastry bag with a large plain tip for piping. A large resealable plastic bag with a corner cut off or even a trigger ice cream scoop also works.
- Be sure to bake until the profiteroles are nicely golden and puffed so they have structure for filling.
- You can keep them plain, fill them, or dip them in chocolate ganache, depending on how fancy you want to get.
Profiteroles FAQ
How should I store the Profiteroles?
Store unfilled profiteroles in an airtight container once completely cooled. They are best the day they are made, but you can keep them for a day or two at room temperature. If filled, store them in the refrigerator.
Can I freeze the Profiteroles?
Yes! Freeze the unfilled baked profiteroles in a well-wrapped airtight container or freezer bag. Let them thaw and crisp up a little if needed before filling and serving.
How long will the Profiteroles last?
About a day or two at room temperature, or a few months in the freezer.
Substitutions?
I’d be careful with substitutions in this recipe since pâte à choux can be a little particular. You could use the profiteroles with different fillings or toppings, but for the best results, I’d keep the dough ingredients as written.
Can I use low-fat ingredients?
I would not recommend it for this recipe. The butter and eggs are important for the texture and structure of the profiteroles.
What else can I add to this recipe?
You can fill the cream puffs with whipped cream, pastry cream, or ice cream. You can also dip the tops in melted chocolate or drizzle chocolate over them. A dusting of powdered sugar would also be delicious.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be difficult to make vegan since the eggs and butter are key to the dough.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute, but not sure how it will do in this recipe.
Gluten-Free – You could try a gluten-free flour blend, but I haven’t tested it, so I can’t guarantee results.
Other Dessert Recipes You May Enjoy
- Mini Buckeye Cheesecakes – A decadent chocolate and peanut butter dessert.
- Peanut Butter Cookies – Jumbo thick old-fashioned cookies.
- Brownie Bites – Mini fudgy brownies baked in a mini muffin pan.
Hope you enjoy this homemade Profiteroles recipe. Tell me what you filled them with in the comments.
If you like easy pastry-type recipes, you may also like these savory Pesto Puff Pastry Twists!
Profiteroles
Ingredients
- ¾ cup water
- 6 tablespoons unsalted butter plus more for greasing the pan if wanted
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 4 large eggs divided
Instructions
- Preheat the oven to 400˚F. Lightly grease a baking sheet or line with parchment paper.
- In a small saucepan over medium-high heat, add the water, butter, sugar, and salt. Bring to a boil, stirring occasionally with a sturdy large wooden spoon. Stir in the flour. Stir the dough for 1 to 2 minutes, or until the dough comes together and forms a ball. Remove from heat. Transfer the dough to a medium bowl and cool for 5 to 10 minutes.
- Add 3 eggs, one at a time, to the dough in the bowl, stirring after each addition. Keep stirring until the eggs are well blended and the dough comes together.
- Spoon the dough (about 1½ tablespoons each) onto the prepared baking sheet. Beat the remaining egg in a small bowl, and brush lightly over tops of cream puffs.
- Bake the cream puffs for 25 to 30 minutes, or until golden brown and puffed. Cool slightly, then transfer to a wire rack to finish cooling.
Notes
- If the egg is too thick to brush, you can add a little water or milk to the beaten egg before brushing over the puffs.
- Instead of spooning the dough onto the baking sheets, you can use a pastry bag with a large plain tip. A large resealable plastic bag with a corner cut off, or even a trigger ice cream scoop, also works.
- You can split the cream puffs in half and fill with whipped cream and ice cream.
- You can dip the tops of the cream puffs in chocolate. (directions below)
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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