1. Ice cream filling:
This is American style profiteroles. Split the profiteroles, fill with ice cream, top with lid of profiterole then drizzle with chocolate sauce.
2. Cream filling:
Another common filling option! Use 2 cups/500ml whipping cream, 1/4 cup white sugar and 1 tsp vanilla extract. Place in bowl and whip with electric beater or stand mixer until firm peaks form. Transfer to piping bag and pipe into profiteroles - or split profiteroles and dollop cream inside, then top with lid. Then drizzle with chocolate sauce.
3. Chocolate Sauce thickness:
This sauce is a chocolate ganache so it's runny when warm (as pictured in photos and video) but it sets into a soft chocolate once cooled (like fudge frosting).
4. Number of trays
- if you have 3 trays (I do), bake the first 2 first then bake the 3rd on the higher temp. Then pierce them all, then do the 2nd bake. This reduces the time the 3rd tray is sitting around with uncooked dough.
5. Serving / freshness:
Profiteroles are at their prime when made as closely as possible to serving because the crispy shells soften within a few hours. But they are still MUCH crispier than store bought!
I make the balls, then reheat in the oven 3 to 5 minutes at 180C/350F until deep golden and crispy. Have the custard in the piping bag, ready to go. Chocolate sauce made, in the fridge. Reheat chocolate sauce in the microwave to melt. Pipe custard into the balls, drizzle with sauce then serve!
One step further (for emergencies only!):
I have filled the balls with custard (can't do with cream), DO NOT do chocolate sauce. Refrigerate. Put in 240C/450F hot oven for 1 1/2 minutes, just to dry out and crisp the shell slightly, while keeping the inside cold. Then top with sauce and serve.
Chocolate topped, custard or cream filled profiteroles are still good for 24 to 36 hours! Custard keeps better than cream ones (cream soaks pastry more).
The cooked, unfilled pastry balls will keep in an airtight container for 3 days, or in the freezer for 3 months. Re-crisp the pastry balls in the oven 3 to 5 minutes at 180C/350F until deep golden and crispy.
are made using choux pastry too! Here's how: Use a wider nozzle about 1.5 cm / 3/5" wide and pipe dough about 2cm / 4/5" wide and 12cm / 5" long. Bake on high until pale golden (12 - 15 minutes) then remove, pierce per recipe, then return to oven on the lower temp for 20 minutes or until crispy and deep golden. Split, dip top into chocolate then set aside to cool and set. Fill bottom with whipped cream then top with lid.
per serving, assuming 48 profiteroles filled with custard and that ALL the chocolate is used (which it probably will not be, most likely to be leftovers)
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Total Carbohydrates 8g
* Percent Daily Values are based on a 2000 calorie diet.
Recipe sources: Choux pastry
slightly adapted from Gourmet Traveller and Custard slightly adapted from this recipe.