Classic Profiteroles Recipe

Light choux puffs filled with cream or ice cream and topped in caramel or chocolate for an elegant dessert.

Prep Time35

Cook Time35

Total Time2 40

Servings: 24 servings

Prepare the choux pastry dough according to the referenced choux pastry recipe and allow it to cool slightly so it is pipeable but not hot.
Fit a piping bag with a 1A (about 1/2 inch) or similar round tip and transfer the choux dough to the bag.
Pipe rounds of dough about 2 tablespoons each onto a parchment-lined baking sheet, spacing them evenly.
Bake on the middle oven rack at 400°F (204°C) for 30 to 35 minutes, or until the puffs are browned and firm on the outside.
Remove the baked profiteroles and let them cool to room temperature on a wire rack.
Slice each profiterole in half horizontally, keeping the bottom slightly thinner than the top.
Place the bottom halves on a tray and fill each with about 3 tablespoons of filling: use Bavarian cream or a scoop of vanilla ice cream, applied with a small scoop or a piping bag fitted with a decorative tip (e.g., #357).
Warm the caramel or chocolate sauce until pourable but not hot, then dip the top halves into the warm sauce to coat.
Place the coated top halves onto the filled bottoms to assemble each profiterole.
Serve assembled profiteroles immediately, or freeze them assembled if desired; alternatively store filled profiteroles in the refrigerator until serving.

You can make profiteroles up to 2 days ahead if kept separate from fillings and toppings.
Store profiteroles, fillings, and sauces separately in the refrigerator for up to 5 days.
Profiteroles freeze well for up to 3 months when covered.
They can be served with powdered sugar and a drizzle of warm honey instead of sauces.
You will likely get about 16 profiteroles per standard baking sheet.
Expect leftover caramel or chocolate sauce in many cases.