Sunday, June 23 2024

Profitterol (Profiteroles) are a French spoon dessert, of Italian origin, famous all over the world!

Gluttonous puffs of choux pastry filled with Chantilly Cream or whipped cream and covered with chocolate icing!

Usually served in a pyramid shape and decorated with wisps of cream!

Delicious and choreographed, profiteroles are the goodness that never goes out of style!

What I am giving you today is the Original Recipe of profiteroles, chocolate and cream , illustrated step by step that I learned to prepare to perfection during a pastry class.

This is an easy realization believe me; the choux pastry is one of my workhorses and it can be prepared in no time, you just need to follow all my tips to the letter to get medium-sized puffs.

Once they are cold, you can proceed to fill them with cream and finally top them with the perfect profitteroles topping!




For the Dough (Impasto) of 30 Cream Puffs

  • 2/3 cup of water
  • 1/3 cup of butter (about 5 1/3 tablespoons)
  • 2 eggs
  • 2/3 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of sugar

For the Filling of the Cream Puffs

For the Chocolate Ganache Coating

  • 2 cups of chocolate ganache

For Decoration

  • 3/4 cup of whipped cream




To prepare the chocolate profiteroles, start by making the puffs: in a saucepan, combine the water, butter, salt and sugar.

Bring to a boil and add the flour all at once, stirring until it forms a smooth paste.

Remove from heat: when temperature has dropped to 110-120°F, add eggs one at a time, continuing to stir until fully absorbed.

Allow to cool and then transfer to a pastry bag: on a baking sheet lined with parchment paper, create the puffs in a regular shape, about 3/4 to 1 inch in diameter, spaced appropriately apart.

We provide these sizes, but there are no rules: you can make them larger, keeping in mind that they will take longer to bake.

Bake at 350°F for 18-25 minutes depending on size.

Open the oven door slightly only toward the end of baking to allow excess steam to escape.

Meanwhile, prepare the custard using our recipe and let it rest in the refrigerator until completely cooled.

For the topping, prepare the chocolate ganache, again using our recipe, taking care to achieve a velvety consistency, then let it cool.




  • 400 grams of dark chocolate (60-65% cocoa) is approximately 14 ounces.
  • 200 grams of fresh cream is approximately 3/4 cup plus 2 tablespoons.


To prepare the chocolate ganache, roughly chop the chocolate and place it in a bowl.

Pour the cream into a saucepan and heat it until just before boiling (trying not to exceed 185°F).

Pour it over the chocolate and stir with a whisk until smooth, thick and velvety.

Allow it to cool completely before using.


Pierce the now-cooled puffs at the bottom with a conical nozzle or sharp knife and fill with the custard using a piping bag.

Using a fork, dip the puffs into the ganache, trying to remove the excess by banging the fork on the rim of the bowl.

Place the covered cream puffs on a wire rack.

To get an even richer coating repeat the operation 2 times.

At this point you can create the classic pyramid of profiteroles on the serving dish, or you can fill an oven dish or make single portions.

Leave the chocolate profiteroles half an hour in the refrigerator and then serve with a dollop of whipped cream.



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