Profiteroles — also known as cream puffs — are one of the most elegant and beloved French desserts. These delicate pastry puffs, made from choux pastry, are filled with luscious whipped cream, custard, or ice cream, and drizzled with a rich, glossy chocolate sauce.

The beauty of profiteroles lies in their contrast of textures: the light, crisp pastry shell paired with the soft, creamy filling and the smooth decadence of warm chocolate sauce. Each bite feels like a celebration of sweetness, sophistication, and nostalgia.

Whether served at dinner parties, weddings, or as a special homemade treat, profiteroles never fail to impress.

Why I Love This Recipe

I absolutely adore this recipe because it captures the essence of classic French patisserie in a way that’s both achievable and indulgent. The choux pastry is light and airy, yet sturdy enough to hold the silky filling. The homemade chocolate sauce adds a touch of luxury without being overly sweet.

I love how making profiteroles feels creative and rewarding — from watching the pastry puff in the oven to filling them with creamy goodness and pouring the glossy chocolate on top. They look impressive, taste heavenly, and make every occasion feel special.

Why It’s a Must-Try Dish

You must try Classic Profiteroles with Chocolate Sauce because:

It’s a timeless French dessert that’s easier to make than it looks.
The combination of light pastry, creamy filling, and warm chocolate is irresistible.
It’s versatile — fill them with ice cream, whipped cream, or custard.
Perfect for make-ahead desserts and crowd-pleasing presentations.
It’s the perfect recipe to practice classic baking techniques like choux pastry.

Once you master profiteroles, you’ll feel like a true pastry chef!

Preparation & Cooking Time

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Cooling & Assembly Time: 20 minutes
Total Time: 1 hour 15 minutes

Servings & Nutritional Info

Servings: 10–12 profiteroles
Calories per Serving: Approximately 230 kcal

Cuisine & Course

Cuisine: French
Course: Dessert / Pastry

Ingredients

For the Choux Pastry:

½ cup (120 ml) water
½ cup (120 ml) milk
½ cup (115 g) unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs (room temperature)

For the Filling (choose one):

Option 1 – Sweetened Whipped Cream:

1 cup (240 ml) heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Option 2 – Vanilla Pastry Cream:

2 cups (480 ml) milk
4 egg yolks
½ cup (100 g) sugar
¼ cup (30 g) cornstarch
1 tsp vanilla extract
1 tbsp butter

Option 3 – Vanilla Ice Cream:

2 cups (about 4 scoops) of good-quality vanilla ice cream (for frozen profiteroles)

For the Chocolate Sauce:

½ cup (120 ml) heavy cream
4 oz (115 g) dark chocolate (chopped)
1 tbsp unsalted butter
1 tbsp sugar (optional, for added sweetness)

Simple Cooking Directions

Make the choux pastry and pipe small rounds onto a baking sheet.
Bake until golden and puffed, then cool.
Prepare your filling — whipped cream, pastry cream, or ice cream.
Fill the cooled puffs by slicing or piping from the bottom.
Make a simple chocolate sauce and drizzle generously over the top before serving.

Step-by-Step Recipe Preparation Method

Step 1: Make the Choux Pastry

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil over medium heat.
Once boiling, remove from heat and add flour all at once. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly.
Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
Add the eggs one at a time, mixing well after each addition until smooth and glossy.

Step 2: Pipe and Bake

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Spoon the dough into a piping bag fitted with a round tip. Pipe 1½-inch mounds, spaced apart.
Smooth any peaks with a damp finger.
Bake for 20–25 minutes, or until puffed and golden brown.
Turn off the oven, open the door slightly, and let them sit for 5 minutes to dry out. Then remove and cool completely.

Step 3: Prepare the Filling

For Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
For Pastry Cream: Whisk yolks, sugar, and cornstarch. Heat milk in a saucepan, then gradually whisk into the yolk mixture. Return to heat and whisk until thickened. Stir in vanilla and butter, then chill.
For Ice Cream: Simply scoop and freeze until assembly.

Step 4: Fill the Profiteroles

Slice each puff in half horizontally or poke a small hole in the bottom. Pipe or spoon in your chosen filling.

Step 5: Make the Chocolate Sauce

Heat cream in a saucepan until steaming. Remove from heat, add chopped chocolate and butter, and stir until smooth and glossy.

Step 6: Assemble and Serve

Arrange filled profiteroles on a plate or dessert stand. Drizzle generously with warm chocolate sauce just before serving.

How to Serve

Serve profiteroles freshly filled, topped with warm chocolate sauce.
For ice cream profiteroles, chill them slightly before drizzling with sauce.
Garnish with a dusting of powdered sugar, shaved chocolate, or a few fresh berries for elegance.
Pair with espresso, champagne, or dessert wine for a truly luxurious experience.

Additional Recipe Tips

Don’t open the oven too early while baking, or the puffs may collapse.
Pipe uniform sizes for even baking.
If you’re filling with cream or pastry cream, fill only before serving to maintain crispness.
Reheat chocolate sauce gently — do not overheat or it may separate.
You can make choux pastry ahead — freeze unfilled puffs and fill later.

Variations

Chocolate Cream Profiteroles: Fill with chocolate pastry cream instead of vanilla.
Salted Caramel Profiteroles: Replace chocolate sauce with warm salted caramel.
Coffee Profiteroles: Add espresso powder to the cream filling for a mocha twist.
Mixed Berry Profiteroles: Fill with whipped cream and fresh berries.
Nutella Profiteroles: Drizzle with Nutella ganache instead of plain chocolate sauce.

Freezing & Storage

Unfilled Choux Pastry Shells: Store in an airtight container at room temperature for 2 days, or freeze for up to 1 month.
Filled Profiteroles: Best served the same day. Store in the refrigerator for up to 24 hours.
Reheat Frozen Shells: Bake at 350°F (175°C) for 5–7 minutes to crisp them again before filling.
Do not freeze filled profiteroles — the cream will ruin the texture.

Special Equipment Needed

Saucepan
Mixing bowls
Whisk
Piping bag with round tip
Baking sheet
Parchment paper
Cooling rack

Frequently Asked Questions (FAQ)

Q1: Why did my profiteroles deflate?
They were likely underbaked or removed too soon from the oven. Bake until deep golden brown and let them rest in the oven for 5 minutes after baking.

Q2: Can I make profiteroles ahead?
Yes! Bake and freeze unfilled shells, then re-crisp and fill before serving.

Q3: What’s the difference between profiteroles and cream puffs?
They’re essentially the same — both use choux pastry — but profiteroles are often served with a sauce (like chocolate) and can be filled with ice cream.

Q4: Can I use milk chocolate for the sauce?
Absolutely. It will create a sweeter and milder sauce — perfect for kids or milk chocolate lovers.

Q5: How do I know when the choux pastry is ready?
It should be smooth, glossy, and fall from the spoon in a thick ribbon.

Conclusion

Classic Profiteroles with Chocolate Sauce are the epitome of elegance — light, airy puffs filled with creamy goodness and finished with a luxurious pour of chocolate. They’re timeless, sophisticated, and guaranteed to impress guests or loved ones.

From the golden crisp pastry shell to the decadent chocolate drizzle, every bite feels like pure indulgence. Whether for special celebrations or simply to treat yourself, this dessert brings a touch of French bakery magic right into your home.