Pastry Cream Puffs (Profiteroles) Recipe

Pastry Cream Puffs (Profiteroles) Recipe

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Delicate Pastry Cream Puffs (Profiteroles) filled with pastry cream and topped with chocolate ganache! These chocolate covered cream puffs are light and airy. Filled with pastry cream. Surprisingly simple to make. Perfect for parties or special occasions. Simply irresistible!

Why so special?

There are three parts to these cream puffs: the luscious pastry cream filling, the pastry shell and the chocolate ganache. I suggest starting with the filling. Since it needs to cool completely in the fridge. A hot or warm filling will make pastries soggy. Next, we are going to make the pastry shell. This is an unusual pastry in that is first cooked on the stove and then baked in the oven. Once the pastry shells have cooled, split them in half. The top half is dipped in a chocolate glaze and the bottom half is filled with pastry cream.

If you want the pastry shells to remain crisp, glaze and fill the shells with the cream shortly before serving. Enjoy the pastry cream puffs.

Pastry Cream Puffs | Soha in the Kitchen


Delicate cream puffs filled with pastry cream and topped with chocolate ganache
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 20


  • Makes 20 cream puffs

Choux Pastry

  • 1/2 cup 65 grams all purpose flour
  • 1/2 teaspoon granulated white sugar
  • 1/4 teaspoon salt
  • 4 tablespoons 55 grams unsalted butter, cut into pieces
  • 1/2 cup 120 ml water
  • 2 large eggs lightly beaten
  • Glaze: optional
  • 1 large egg lightly beaten

Pastry Cream

  • 1 1/4 cups 300 ml whole milk
  • 3 large egg yolks
  • 1/4 cup 50 grams granulated white sugar
  • 2 tablespoons 20 grams all-purpose flour
  • 2 scant tablespoons 15 grams cornstarch (corn flour)
  • 1 teaspoon pure vanilla extract

Chocolate Glaze

  • 2 ounces 55 grams semi sweet chocolate, finely chopped
  • 1/4 cup 60 ml heavy "whipping" cream.
  • 1/4 teaspoon pure vanilla extract


  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat and bring to a boil.
  • Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
  • Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
  • Place the dough in a pastry bag fitted with a large plain tip and pipe onto the baking sheet.  If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
  • Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.
  • Pastry Cream: In a heatproof bowl, mix the sugar and egg yolks together. Whisk the flour with the cornstarch and then add to the egg mixture, mixing until you get a smooth paste.
  • Meanwhile, in a saucepan bring the milk just to a boil (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If necessary pour through a strainer.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking constantly for another 30 - 60 seconds until the pastry cream becomes thick. Remove from heat and stir in vanilla extract.
  • Pour the pastry cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature then refrigerate until firm (can be made up to 3 days ahead). Whisk or stir before using to get rid of any lumps that may have formed.
  • Chocolate Glaze: Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate. Gently stir until the chocolate has melted. Add vanilla extract and mix it well.
  • To Assemble: Split the pastry shells in half,  Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.


If you want the pastry shells to remain crisp, glaze and fill the shells with the cream shortly before serving.
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