Profiteroles with Chocolate Ganache

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A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.

profiteroles with chocolate sauce on white plate

Profiteroles with Chocolate Ganache

If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macaroons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert.

There is something about the sweet custard encased in a soft choux bun and then covered with a decadent chocolate sauce. Whenever I see it on a dessert menu, I often find it hard to resist, even if there might be many other more exotic desserts on offer.

Growing up in Brisbane, Australia, I remember eating profiteroles only on rare occasions when my French class and I would visit one of the few French restaurants in the area in an attempt to practice our clumsy French with the poor chef and waiter who probably had to put up with the same lame dialogue on a frequent basis from the local students.

profiteroles with chocolate ganache on white plate with knitted cloth

Profiteroles Filling

Fast-forward to my adulthood and to the first dinner which my now-husband prepared for me during the early days of our courtship, either in an attempt to woo me or to prove that he had more impressive culinary skills. If he didn’t have me at hello, he certainly had me by dessert. Why? Well … he made profiteroles.

Yes, a guy actually made me profiteroles. From scratch.

I was beyond impressed that someone would even bother to make profiteroles at home and, at the same time, amazed that my future husband had made my favourite dessert without realising. He even made the chocolate ganache from scratch!

What was rather surprising about his version of profiteroles, though, was that he had filled the profiteroles with vanilla ice-cream (shop-bought, thankfully). At the time, I quietly forgave him for not attempting to make a custard; the guy had just made choux pastry which even I had not attempted up until that time, so I couldn’t blame him for skipping the custard.

And this has turned out, even till today, to be a quite contentious topic between us. Are profiteroles meant to be served with vanilla ice-cream or crème pâtissière?

profiteroles filled with vanilla custard on white plate

How To Serve Profiteroles

It appears that, in France, profiteroles are traditionally only served with vanilla ice-cream and drizzled with dark chocolate sauce (called a chocolate ganache).

Indeed, this has has also been my experience of restaurants in France and other parts of Europe. Even at a recent meal at Thomas Keller’s Bouchon in Las Vegas, his exquisite profiteroles were served with cold, cold vanilla ice-cream.

profiteroles filled with ice-cream at Bouchon Las Vegas

For me, this has been a stark change to what I grew up knowing as profiteroles. I actually happen to prefer the custard-filling; I love the soft pastry against the unctuous custard with the bitter contrast of the dark chocolate sauce.

With vanilla ice-cream, the profiteroles are less of a sweet treat and more of a proper, sit-down dessert.

That said, I would never say no to a profiterole and would probably be happier to have an ice-cream filling if I was indeed stranded on a desert island!

How to Make Profiteroles

The first time I tried my hand at making profiteroles, I was so wowed by my own effort that I quickly forgot the lengthy, yet relatively easy, steps in order to arrive at the finished product.

Making profiteroles requires three components:

  1. Choux pastry for the profiteroles
  2. Pastry cream (crème pâtissière or vanilla custard) for the filling
  3. Chocolate ganache for drizzling over the profiteroles

This is one of those recipes where there are a few components to make, but each one is relatively easy, and they all come together beautifully at the end.

If you decide to make everything on the same day, it might take a few hours as each batch of choux buns will take about 20-30 minutes to bake in the oven. However, you can then make the pastry cream and chocolate ganache during this time.

profiteroles filled with vanilla custard and drizzled with chocolate ganache

How to Make Choux Pastry

For detailed instructions on how to make choux pastry (pâte à choux), please see my recipe with step-by-step photos.

How to Make Pastry Cream

For detailed instructions on how to make pastry cream (also called crème pâtissière or vanilla custard), please see my recipe with step-by-step photos.

Profiteroles Recipe

My profiteroles recipe is largely based on that by Nigella Lawson from her baking bible, How to be a Domestic Goddess. Her recipe for choux pastry has, quite frankly, been the only recipe that has ever worked for me, and so I return to it faithfully time and time again.

To turn the choux pastry into profiteroles, simply place the choux pastry mixture into a piping bag fitted with a plain nozzle.

You can make the profiteroles as big or as small as you like, but just remember to adjust the baking time accordingly.

how to make profiteroles, pipe the choux pastry into small rounds using a piping bag

Bake the choux buns until they are puffed and golden, and they should sound hollow when tapped on the bottom.

Once the choux buns have cooled, they are ready to be filled with the pastry cream. I like to find an opening on the side of the choux buns, but if there are no gaps, simply use a small knife or the tip of a chopstick to poke a hole large enough to fit the nozzle of the piping bag.

how to make profiteroles, fill the choux pastry buns with vanilla custard

How to Store Profiteroles

I think profiteroles are best eaten on the day they are made. However, you can store them in an airtight container for a few days. They are likely to soften overnight, but you can crisp them up again by re-heating them in a low oven at 150°C (300°F) for 5 to 10 minutes.

Making Profiteroles in Advance

You can get ahead with this profiteroles recipe by making all of the components separately and ahead of time.

The pastry cream can be ahead of time and kept in the fridge for 1-2 days, and even stored directly in the piping bag.

The chocolate ganache can also be made ahead of time and kept in the fridge. To serve, reheat it gently on the stove over medium heat and give it a good whisk if it looks like it is separating.

Although I prefer to make the choux buns on the day of serving, you can make these up to a day ahead and keep them in a covered container. To crisp them up again, gently reheat them in the oven at 150° (350°F) for 5 to 10 minutes. Allow them to cool before assembling them.

Once the choux buns have been filled with the pastry cream, they will start to soften. So you try to fill them only at the last minute.

More Choux Pastry Recipes

For other choux pastry recipes, you might like:

Chouquettes (French Pastry Puffs)

Chocolate Chip Chouquettes

Chocolate Éclairs

plate of profiteroles filled with creme patissiere and drizzled with chocolate ganache

Profiteroles with Chocolate Ganache

profiteroles drizzled with chocolate sauce on white plate

5 from 2 reviews

A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.

  • Author: eatlittlebird.com
  • Prep Time: 60 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6 to 8
  • Category: Desserts
  • Cuisine: French

Ingredients

For the Pastry Cream (Crème Pâtissière or Vanilla Custard)

For the Choux Buns (Profiteroles)

  • 350 ml (1 ⅓ cup plus 1 tablespoon) water
  • 150 g (1 ⅓ stick) unsalted butter, diced
  • pinch of salt
  • 200 g (1 ⅓ cup) plain flour
  • 4 large eggs

For the Chocolate Ganache

  • 350 ml (1 ⅓ cup plus 1 tablespoon) double cream
  • 350 g (12 oz) dark chocolate  (or a mix of dark and milk chocolate)

Instructions

For the Pastry Cream (Crème Pâtissière or Vanilla Custard)
(Please see my post on How to Make Crème Pâtissière for step-by-step photos and cooking tips)

  1. Pour the milk and cream into a medium-sized saucepan.
  2. Add the vanilla extract.
  3. Warm the mixture until it just starts to simmer.
  4. In a large bowl or jug, beat together the egg yolks and sugar, and then whisk in the flour.
  5. Slowly pour the warm milk and cream mixture into the egg mixture (not the other way around or else you will have scrambled eggs), whisking as you do so until the custard is smooth.
  6. Pour this mixture into a clean saucepan and whisk gently over medium heat until the custard thickens. This should take only a few minutes.
  7. Continue whisking for another 1-2 minutes to allow the mixture to release a few bubbles.
  8. Pour the custard into a bowl and set aside to cool.
  9. I recommend covering the bowl with a layer of clingfilm pressed against the custard to stop a skin from forming.

For the Choux Buns (Profiteroles)
(Please see my post on How to Make Choux Pastry for step-by-step photos and baking tips)

  1. Preheat the oven to 200°C (390°F) (without fan).
  2. Line a baking tray with greaseproof paper.
  3. Place the water, butter and salt in a large saucepan over medium-high heat until the butter has melted and the water just begins to boil.
  4. Take the pan off the heat.
  5. Add the flour.
  6. Beat everything together with a wooden spoon until the mixture comes together in a dough and comes away from the sides of the pan.
  7. Tip the dough into the bowl of an electric stand mixer.
  8. Using the flat paddle attachment, beat the mixture for a few seconds to knock out the air and to cool the dough a little.
  9. Crack the eggs into a small bowl and, with the mixer on, add one egg at a time and beat until the mixture is thick and smooth. The consistency should be such that it should hold its shape once piped into a ball.
  10. Fit a 2 cm (1 inch) plain nozzle into a piping bag and pipe little rounds onto the baking tray about 5 cm apart.
  11. Fill a small cup with water to use to wet your fingertips and press down any pointy tips on the rounds of dough.
  12. Bake for about 20-25 minutes until it is a pale, golden colour.
  13. To check if the choux buns are cooked, they should sound hollow when tapped on the bottom.
  14. Remove to a cooling rack and pierce the underside of each choux bun with a pin or cake skewer to let the steam out and to prevent them from becoming soggy.

For the Chocolate Ganache

  1. Simply melt the cream and chocolate together in a saucepan over medium heat.
  2. Whisk the mixture together until it is thick and smooth.
  3. The chocolate sauce should be served warm.
  4. The sauce will thicken as it cools but it reheats easily.
  5. If the sauce separates upon reheating, give it a good whisk.

To assemble the Profiteroles

  1. Fit a piping bag with a small plain nozzle and fill it with the custard or pastry cream.
  2. Fill the choux buns by inserting the nozzle into an opening; if there is none, simply pierce the buns with the tip of a small knife or chopstick to make way for the nozzle.
  3. The choux buns are quite hollow inside and will fill easily with the custard, but be careful not to overfill them.
  4. It is up to you how you wish to serve the profiteroles, but I like to put 3 or 4 filled profiteroles on a plate for each person, and to serve the chocolate sauce in a small jug on the side so that each person can pour over as much or as little as they like.

Kitchen Notes

Variations

To make a Burnt Sugar Custard for the filling, mix together 2 tablespoons of sugar and water, and cook over high heat until the mixture boils and turns a dark brown caramel. Pour this caramel into the warm custard and whisk quickly as you do so to prevent any hard bits of caramel forming. Strain the custard through a fine sieve into a bowl and set aside to cool.

To make a chocolate pastry cream filling, please see my recipe for chocolate crème pàtissière in my recipe for Chocolate Éclairs.

To serve profiteroles the traditional French way, simply omit the vanilla custard. Split the choux buns in half and fill with a scoop of vanilla ice-cream. Drizzle with chocolate ganache before serving.

Make-Ahead Tips

The choux buns can be made ahead of time and stored in an airtight container for a few days. However, they will soften overnight. To crisp them up again, reheat them in an oven at 150° (350°F) for 5 to 10 minutes. Allow them to cool before assembling them.

The pastry cream can be made ahead of time and stored in the fridge for a few days. Cover the bowl with some clingfilm, with the plastic directly on top of the custard to prevent a skin from forming.

The chocolate ganache can also be made ahead of time and reheated gently on the stove before stirring.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Per serving
  • Calories: 410
  • Sugar: 16g
  • Sodium: 50mg
  • Fat: 29.2g
  • Carbohydrates: 30.6g
  • Fiber: 2.1g
  • Protein: 6.8g
  • Cholesterol: 169.2mg

Did you make this recipe?

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Update

This recipe was first published on 25 August 2011. It has been updated with new photos and more comprehensive recipe notes.

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17 comments on “Profiteroles with Chocolate Ganache

  1. thepatternedplate 25 August 2011

    Wonderful post Thanh. Had me chuckling! Oh my word, if my husband made profiteroles for me, I’d think he was abducted by aliens! Excellent man! I have never made or ummm, err..eaten profiteroles either. I am not a huge eclair fan either so perhaps thats what put me off perhaps. However, really, seeing your delicious looking golden pastry globes, I really must try it for myself soon. Love the writing on this one too Thanh….:-))

    Reply
    • eat little bird 25 August 2011

      Thanks, Carrie! Ooh yes, we need to rectify this situation soon and get some profiteroles your way! Though, they taste the same as éclairs … just different shape. Once you’ve tried a proper French éclair filled with crème pâtissière, there’s no going back to those dodgy English ones with whipped cream and crunchy chocolate coating! Incidentally, the éclairs sold in France and Switzerland happen to be how I like my profiteroles (i.e. filled with custard). And the bonus is that the éclairs are bigger than profiteroles! 😉

      Reply
  2. Reem 25 August 2011

    Delicious!!! This looks wonderful, burnt sugar custard…. I am drooling.

    Reply
  3. Cucina Italiana 1 September 2011

    We had a croquembouche as our wedding cake – it was my husband’s only request for that day… That’s how much he loves profiteroles! 😀

    I had a distaster with Nigella’s recipe the one time I veered away from my usual one, to this day I do not know why it went wrong, but I’m too scared to revisit it again 🙁

    Oh, and I agree with your husband – ice cream with profiteroles 😉

    What a lovely post again Thanh – your beautiful photography and styling never fails to amaze me!

    Claudine x

    Reply
    • eat little bird 1 September 2011

      Oh thank you, Claudine! 🙂

      I remember you mentioning that Nigella’s recipe didn’t work for you. But if you have a tried and trusted recipe, I agree that you may as well stick to it. This is what I often do, to the detriment of trying new recipes. And like your Nigella incident, often when I try a different recipe for the same dish, it either doesn’t work out or doesn’t taste as great. Either way, a total disappointment!

      Reply
  4. Profiterole dessert | Johnbyk 15 September 2011

    […] Profiteroles with Burnt-Sugar Custard & Chocolate Sauce | eat little …6 days ago … If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with … « Alphavax employees […]

    Reply
  5. […] quick and easy to make, and you would be almost halfway from making the most delicious dessert, Profiteroles. But these chouquettes are the easy alternative for a quick […]

    Reply
  6. aaron 1 November 2012

    i made these and it is brilliant im only 15 and looking to become a chef

    Reply
    • eat, little bird 1 November 2012

      Wow! Not many people attempt profiteroles so I’m very impressed that you gave these a go. Training to become a chef is an aspiring career choice, but be prepared for lots of hard work! All the best with your cooking!

      Reply
  7. […] to create a batch of my own. After all, I’m no stranger to choux pastry; I often make profiteroles and chouquettes at home, and éclairs can generally be described as profiteroles in a different […]

    Reply
  8. Julia 16 April 2018

    Oh my! Its fantastic! YUM! This looks sooooo good!

    Reply
  9. […] Chouquettes are made from choux pastry, which is the same pastry used to make éclairs and profiteroles. […]

    Reply
  10. […] it sounds unfamiliar, you might definitely recognise it in desserts such as cream puffs, profiteroles, and éclairs, all of which are made using choux […]

    Reply
  11. […] component of many French desserts. It is a thick, vanilla custard which you will often find inside Profiteroles or Éclairs, spread between the layers of a Millefeuilles, or used as the filling for fruit […]

    Reply
  12. 2pots2cook 6 October 2018

    Wise thing to do: marry a guy making profiteroles with ganache from scratch. Lucky you 🙂

    Reply
    • Eat, Little Bird 7 October 2018

      Indeed, lucky me!! 🙂 He also likes to make Gougères, which are savoury cheese puffs, also made from choux pastry. I guess it’s his specialty!

      Reply
  13. […] Profiteroles with Burnt-Sugar Custard & Chocolate Sauce […]

    Reply

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