Classic Profiteroles

    Allrecipes

    Classic Profiteroles

    Classic Profiteroles

    (108)
    1hr15min


    100 people made this

    About this recipe: Popularly called 'cream puffs', these delicate profiteroles or eclairs are perfect for filling with cream and topping with melted chocolate. Great for kids' parties or a fun dessert any time.

    Ingredients
    Serves: 12 

    • Choux pastry
    • 250ml water
    • 125g butter
    • 125g plain flour
    • 1/4 teaspoon salt
    • 4 eggs
    • Filling
    • 450ml double cream
    • 1 tablespoon caster sugar
    • 1/2 teaspoon vanilla essence
    • Topping
    • 75g plain chocolate

    Directions
    Prep:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 230 C.
    2. In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 7cm apart, on a baking tray.
    3. Bake 15 minutes in the preheated oven then reduce heat to 160 C and bake 25 minutes more. Remove pastries from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
    4. In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (108)

    Reviews in English (101)

    by
    155

    I also only made the pastry but since that is the main point of this recipe, that is what I will comment on. As someone previously mentioned, some of the directions are needelessly complicated or leave out important steps. First, this is the classic cream puff dough recipe with 1C water, 1 stick butter, 1C flour and 1C eggs (far easier to measure since each egg is slightly different). Mix the butter and water together and heat to a boil (no need to heat separately and if you boil too long some of the water will boil off changing the ration of liquid to dry ingredientes with is very important in this type of recipe). Remove from heat, dump in the flour/salt and stir until dough forms. Let COOL for 10+ minutes. Place dough in stand mixer with paddle attachment and add eggs one at a time until a smooth dough forms. Use 2 soup spoons to place dough (will be very sticky) on parchment lined cookie sheet. Bake at first at 400 for about 10 minutes (causes dough to puff up) then reduce heat to 350 and bake ~25 minutes. Remove from oven, let cool. If you bake them correctly then won't flop and there won't be a need to remove any raw dough from the center. Most recipes show 2 different temps for baking, one to puff and the other to finish baking the dough. Fill with your desired filling.  -  01 Mar 2009  (Review from Allrecipes US | Canada)

    by
    98

    I made 2 batches of these the other day. My first go wasn't great because i split them open so they lost the puffiness in the look. I didn't split the puffs on my second batch, I only made a hole in the side of each with the back end of a wooded spoon. The whipped cream was great, but deflated overnight. I found a recipe to keep your whipped cream stiff by adding 2 tablespoons of dry instant vanilla pudding to the mixture, and be sure to use powdered sugar which helps the whipped cream stay stiffer. I will be making these again - they did taste great.  -  08 Feb 2007  (Review from Allrecipes US | Canada)

    by
    67

    I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good.  -  13 Apr 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate