Loretta Sebastiani

Loretta Sebastiani
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Profiteroles recipe
( Profiteroles )

Traditional French recipe

Who doesn't know profiteroles? so why another recipe on Internet? I think I can make my contribution regarding how to do this sweet, some tricks to mask errors and how to serve them. Last but very important to me, the correct amount of the ingredients of Chantilly cream to fill cream puffs and then chocolate coating. Items not insignificant both in health and in the fight against waste. Other desserts and cakes?

difficulty: medium

time: 1 h 30 minutes

calories: 527 (kCal)

Ingredients / Serves 6

  • Half the doses of my cream puff dough
  • 400ml (13 1/2 fluid onces - 1 1/3 cup) whipping cream
  • 2 vanilla beans
  • 3 tablespoons icing sugar
  • 200g (7 ounces) plain chocolate
medium difficulty
preparation: 50 minutes
plus cooling time
cooking: 40 minutes
total: 1 h 30 minutes
How many calories in a serving?
Calories: 527 (kcal) 27 % - 2206 (kJ)
Protein: 7.5 (g) 15 % GDA
Total fat: 39.7 (g) 57 % GDA
Total carbohydrate: 36.8 (g) 14 % GDA
Sugars: 27.4 (g) 31 % GDA

Download free PDF version (213 download).

Profiteroles recipe

Preparation and cooking

  • - The day before.
  • - Prepare the shell for cream puffs.
    Follow my recipe (choux dough) or your favorite one but keep in mind that with my halved doses I usually get 24-25 shells that are the correct number for the amount of whipped cream and chocolate coating as indicated in the ingredients.
    Let your shells cool well.
  • - Flavor whipping cream.
    Cut your vanilla beans in the lengthwise with a sharp knife, open and put in whipping cream.
    Refrigerate overnight.
  • - The day after.
  • - Prepare Chantilly cream.
    Filter whipping cream to remove any seeds of the vanilla beans.
    Add 2 tablespoons icing sugar to two-thirds of the cream.
    Whip your cream with a wire whisk until soft picks form when the whisk is lifted.
  • - Fill your shells.
    Fill every shell with the help of a pastry syringe.
    Put them, detached from one another, on a large plate.
    Place all in the refrigerator, whipped cream left included.
    In fact you should have some whipped cream left, you'll use it to garnish your profiteroles.
  • - Prepare chocolate coating.
    Put milk, remaining whipping cream and chopped chocolate in a little pan.
    Melt chocolate on very low heat, stirring continuously.
    Bring your chocolate coating to room temperature.
  • - Dip each cream puff in chocolate cream trying to cover it as much as possible.
    Arrange it in the serving plate and continue until you finish all your cream puffs.
  • - Decorate your profiteroles with the remaining whipped cream with the help of a pastry syringe.

Just before serving

  • - Refrigerate until serving.
    Profiteroles is a cool sweet.
  • - Serve on individual little plates (3 to 4 cream puffs per head).



  • - Profiterole making is easy if you know how to do choux dough and shells for cream puffs.
    But there are also ready-to-fill cream puff shells you can find easily at supermarket. I don't like them very much but if you have no time they can help you. Only a tip: make all the steps, that is to fill them with Chantilly cream and coat with chocolate cream, some hours ahead to flavor your shells very well.
  • - As you can see from the photo I avoid the classic pyramid of profiteroles so common in Italy and Europe because I like making dishes with my personal touch and then, mainly, for some practical reasons. If you arrange your profiteroles in a single layer, then it is very easy to serve and possibly carry them, to make balanced portions and not to splash your beautiful tablecloths of whipped and chocolate cream ;)
  • - Another detail. I sprinkle my layered profiteroles with a spoonful of icing sugar, passed through the sieve, just before serving. This step serves to cover any areas where chocolate cream is missing or lacking. It also serves to give a touch of sweet because, as you have seen, I don't add any sugar to my chocolate cream.
  • - My final trick. When you arrange your profiteroles on a serving platter it is easy to dirty it with chocolate cream. Garnishing with whipped cream hides everything and makes your dish more enjoyable!
  • - Keep your profiterole dessert at most for two days, rigorously in the refrigerator.
    I consider it a dessert for the whole year but prepare it with a lot of attention when it's hot. It must be kept in the refrigerator and exposed to room temperature only to serve it.
  • - Thare are a lot of variants for the recipe I've just shown you.
    You can fill your cream puff shells with custard or mixing Chantilly cream and custard equally or according to your personal taste.
    You can also vary chocolate cream choosing hazelnut or white chocolate. In this last case it is an excellent idea as dessert for a baptism party.
    You can also sprinkle your cream puffs, filled with Chantilly cream, with sweet cocoa powder.

Menu planning

  • - Profiteroles are very versatile. You can serve them at the end of a lunch or a dinner or in a meal, buffet-style too.
  • - When you choose profiteroles for dessert in a full menu, follow some precautions.
    Avoid them in a fish menu. Fish and whipped cream don't go together.
    Avoid them in a menu high in fat, in this case it would be better to choose a fruit tart or a leavened cake with no custard or whipped cream. Consult our cake and dessert list for other ideas.

Healthy eating

  • - Alas, this is indeed a great sweet but it is also a dessert that leaves its mark.
    Have you read its calories and fat? they are equivalent to a plate of pasta tossd with a high-calorie met and tomato sauce! and they are only four medium size profiteroles per head.
    Not to mention sugar.
    So profiteroles are a real sin of gluttony to be eaten very rarely.
  • - Fiber per serving: only 2.9 grams. It is a sweet, you can't pretend that it is a source of fiber too, can you? ;)


What's the right wine for " Profiteroles recipe "?

A great sweet calls a great wine. So why not Barolo Chinato?
Matching the wine, however, is not simple because there is a high prevalence of chocolate and then it's a high-fat sweet. These are the two main reasons why you can't pair a typical dessert wine.
But I would suggest you to serve Rum or Brandy or Grand Marnier after.
Another possibility, but for me the last in the list, the classic sweet bubbles.