Name: Profiteroles (Cream Puffs with Chocolate Sauce) Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter (1 stick); 1 tbsp granulated sugar; 1/2 tsp salt; 1 cup all-purpose flour; 4 large eggs; 2 cups heavy cream (chilled); 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips (or chopped chocolate); 1/2 cup heavy cream; 1 tbsp unsalted butter

Jump to Recipe·Print Recipe

Picture this: delicate, golden puffs of pastry filled to the brim with clouds of vanilla whipped cream and draped in glossy chocolate sauce. Profiteroles (Cream Puffs with Chocolate Sauce) are the very definition of French dessert elegance, and trust me, once you take your first bite, you’ll understand why these are beloved during celebrations, holidays, or any cherished gathering. This recipe invites you to re-create a patisserie classic right at home—no plane ticket to Paris required!

Profiteroles (Cream Puffs with Chocolate Sauce) Recipe

Ingredients You’ll Need

Don’t let the fancy French name fool you—the magic of Profiteroles (Cream Puffs with Chocolate Sauce) comes from just a handful of humble ingredients coming together perfectly. Each one is essential for creating the crisp shell, dreamy filling, and divine drizzle that sets this dessert apart.

Water: The foundation of choux pastry, water creates steam during baking for that iconic airy texture.
Unsalted butter: Adds richness and flavor, while helping the pastry form its signature puff.
Granulated sugar: A touch of sweetness that enhances flavor yet keeps the pastry itself subtly delightful.
Salt: Brings balance and heightens every sweet note in the pastry.
All-purpose flour: Forms the structure, allowing the puffs to rise tall and hollow.
Large eggs: The secret to a glossy, pipeable dough and that tender, golden crumb.
Heavy cream (chilled): Whips up into the dreamy, cloud-like filling every profiterole needs.
Powdered sugar: Dissolves smoothly and sweetens the cream just enough.
Vanilla extract: Adds warmth and that irresistible classic aroma to the filling.
Semi-sweet chocolate chips (or chopped chocolate): Melt into a deep, sophisticated sauce for drizzling.
Heavy cream (for sauce): Ensures a luscious, pourable chocolate finish.
Unsalted butter (for sauce): Rounds out the chocolate and gives it that beautiful sheen.

How to Make

Step 1: Prepare the Choux Pastry

To start off, combine water, butter, sugar, and salt in a saucepan. Heat everything until the butter melts and the mixture begins to bubble. This step sets up the base for those signature puffs. Stir in the flour all at once, mixing until it forms a smooth dough that pulls away from the pan—this only takes a minute or two but is the secret to those beautiful hollow centers.

Step 2: Cool and Incorporate Eggs

Transfer your dough to a bowl and let it cool for about five minutes so you don’t accidentally scramble the eggs! Beat in the eggs one at a time—each addition should make the dough silky and glossy. The texture will turn into a thick, shiny paste that holds its shape when piped or spooned onto a baking sheet.

Step 3: Shape and Bake the Puffs

Using either a piping bag or two spoons, form tablespoon-sized mounds on a lined baking tray. Leave some space between each one for puffing up! Bake in a hot oven until golden and beautifully puffed. As soon as they’re done, pierce each one with a skewer to let steam escape—this keeps them crisp and prevents sogginess.

Step 4: Whip Up the Creamy Filling

While your profiteroles are cooling, whip up the cream, powdered sugar, and vanilla until you have billowy, stiff peaks. Transfer the whipped cream into a piping bag and get ready for the most satisfying part: filling those glorious shells!

Step 5: Fill the Profiteroles

Gently insert the piping tip into the bottom of each cooled puff and fill until you feel a little resistance. You’ll know they’re perfectly filled when they feel satisfyingly weighty in your hand. If you want to go the traditional route, pastry cream or even a scoop of ice cream is a divine alternative here.

Step 6: Make the Chocolate Sauce

Warm some heavy cream until just simmering and pour it over your chocolate and butter. Stir until everything is melted, silky, and so glossy you’ll want to dip a spoon in immediately. This rich sauce turns Profiteroles (Cream Puffs with Chocolate Sauce) into an unforgettable treat.

Step 7: Assemble & Serve

Finally, pile up your filled profiteroles on a serving plate and generously drizzle them with the warm chocolate sauce. Serve right away for maximum wow-factor and crispness!

How to Serve

Garnishes

A light dusting of powdered sugar always looks elegant atop the chocolate. For added crunch, sprinkle with toasted sliced almonds or pistachios. Berries bring bright acidity, while a soft sprig of mint instantly elevates the dessert’s presentation.

Side Dishes

Profiteroles (Cream Puffs with Chocolate Sauce) are stunning solo, but consider pairing them with a fruit salad or a simple scoop of your favorite ice cream for variety. For a fancier touch, serve alongside a glass of dessert wine or a cup of rich espresso to balance the sweetness.

Creative Ways to Present

Try stacking profiteroles into a dramatic tower or “croquembouche” for holidays and celebrations, or serve them in individual dessert glasses with layers of cream, chocolate sauce, and fruit. You can also change things up by dipping the tops in chocolate for a glossy cap, then letting your guests drizzle on extra sauce at the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover profiteroles (Cream Puffs with Chocolate Sauce) unfilled in an airtight container at room temperature for up to 2 days. Once filled with cream, they’re best enjoyed the same day, though they’ll keep in the refrigerator for a few hours before softening slightly.

Freezing

You can absolutely freeze the unfilled pastry shells! Simply place the cooled puffs in a zip-top freezer bag and freeze for up to one month. When ready to serve, thaw at room temperature or revitalize their crispness in a low oven before filling and topping with sauce.

Reheating

For the perfect crunch, pop unfilled shells into a 300°F (150°C) oven for about 5 minutes. This helps restore their freshly-baked texture. Avoid reheating filled profiteroles to prevent the cream from melting or separating.

FAQs

Can I fill profiteroles with ice cream instead of whipped cream?

Absolutely! Ice cream is a classic profiterole filling, especially in restaurants. Just slice the puffs in half, add your favorite ice cream, put the tops back on, then drizzle generously with chocolate sauce for a showstopping (and refreshingly cold) treat.

Why did my choux pastry not puff up?

If your profiteroles didn’t rise, it’s most often due to the dough not being cooked long enough before adding eggs, or the oven not being hot enough. Make sure the dough pulls away from the pan and becomes smooth before cooling and mixing in eggs, and always preheat your oven fully.

Can I make the chocolate sauce ahead of time?

You can prepare the chocolate sauce in advance and gently rewarm it before serving. Store cooled sauce in an airtight container in the refrigerator, and heat in a microwave or stovetop on low, stirring until smooth again.

How do I know when the puffs are fully baked?

The profiteroles should be deep golden brown all over and feel light and hollow when picked up. If in doubt, cut one open—it should be dry inside with no doughy spots. Undercooked puffs can collapse or become soggy, so let color be your guide!

Can I freeze filled profiteroles?

It’s best to freeze unfilled choux pastry only. Filled profiteroles will lose their texture and the cream may become icy or separate upon thawing. Always fill and drizzle with chocolate sauce just before serving for best results.

Final Thoughts

If you’ve been searching for the ultimate dessert to impress family and friends or simply treat yourself, Profiteroles (Cream Puffs with Chocolate Sauce) are pure joy on a plate. There’s a special kind of magic in their delicate pastry, creamy filling, and decadent chocolate—so go ahead, gather your ingredients and savor this French bakery classic from your own kitchen!