Profiteroles are a traditional sweet from Italian pastry in particular and European pastry in general. They are made with the classic choux pastry, which has a special texture and can be filled with both sweet and savory creams. Choux pastry is also simple to prepare and is ideal for making glazed doughnuts that can be filled with various creams, jams, or, for those with a sweet tooth, dulce de leche pastry cream. Let’s take a...
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Place the water, salt, and butter in a saucepan and bring to a boil.
Once the water starts boiling, add the flour all at once while stirring the mixture quickly with a wooden spoon. Continue stirring until a thick dough forms that easily pulls away from the sides and bottom of the saucepan.
Remove the saucepan from the heat and add the eggs one at a time, beating well after each addition until you achieve a smooth, homogeneous dough.
Transfer the choux pastry to a piping bag fitted with a plain nozzle. On a greased and floured baking tray, pipe small mounds of dough, applying pressure at the base and gradually reducing pressure as you reach the tip.
To smooth out any tips left on the dough, press them down gently with a fingertip moistened with water.
Bake the profiteroles in a preheated oven at 200°C (392°F) until they puff up. Then lower the oven temperature to the minimum setting and continue baking until they are golden brown.
Remove the profiteroles from the oven and let them cool completely.
Fill a piping bag fitted with a plain nozzle with pastry cream. Make a small cut in the center of each profiterole and fill them with the cream.
Serve the profiteroles plain, dusted with powdered sugar, or drizzled with chocolate.
Ensure the dough is thick and pulls away from the sides of the saucepan before adding the eggs.
Use a moist fingertip to smooth out any tips on the piped dough for an even shape.
Allow the profiteroles to cool completely before filling to prevent the pastry cream from melting.
Can I use a different filling for the profiteroles?
Yes, you can fill the profiteroles with whipped cream, chocolate ganache, or even savory fillings like cheese or smoked salmon mousse.
How do I store leftover profiteroles?
Store filled profiteroles in an airtight container in the refrigerator for up to 2 days. Unfilled profiteroles can be stored at room temperature in an airtight container for up to 3 days.
Can I freeze profiteroles?
Yes, unfilled profiteroles can be frozen in an airtight container for up to 1 month. Thaw at room temperature before filling.
What is the best way to pipe the choux pastry?
Use a piping bag fitted with a plain nozzle and apply steady pressure to create uniform mounds of dough.
Why did my profiteroles collapse after baking?
This can happen if the profiteroles were underbaked or if the oven door was opened too early during baking. Ensure they are golden brown and firm before removing them from the oven.
