Profiteroles

5 from 1 vote

Profiteroles are great on their own, dipped in chocolate, or assembled into a croquembouche. They're easy to make - Here, I'll show you how!

Prep Time15

Cook Time25

Cooling time30

Total Time1 10

Course: Dessert

Cuisine: French

Servings: - 40 small pastry shells

Calories: 43kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper
Disposable Pastry Bags Large size is best
Large star tip and coupler Optional

Ingredients

1 cup Water
½ cup Unsalted Butter
1 teaspoon Sugar
½ teaspoon Salt
1 cup Flour
3 Large eggs
2 Large Egg whites
Filling of choice Whipped cream, pastry cream, pudding, etc - see post.

Instructions

Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a nonstick baking sheet.
It’s very important to not grease the pan - it will cause the pastries to flatten!
Combine water, butter, sugar, and salt in a medium sauce pan, heat to a boil over high or medium high heat.
Remove from heat, add flour, stirring until well incorporated.
Reduce heat to medium, return saucepan to stove top.
Cook for another minute or so - stirring constantly - until the dough comes together, leaving the sides of the pan.
Transfer dough to the bowl of your mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
Meanwhile, beat together eggs and egg whites in a small bowl.
With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more.
It may look like a separating mess, but I promise it will come together!
When all of the eggs are incorporated and the dough is smooth and shiny, it’s ready to pipe!
It’ll be soft and a bit sticky, but more or less be able to hold its shape.
Using spoons or a pastry bags, make tablespoon-sized mounds of batter, leaving 2" of space between each.
Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
Bake for 12 minutes, then -WITHOUT opening the oven door - turn the temperature down to 350°F (180°C) and bake for another 25 minutes.
Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes.
This step allows the insides to dry out, providing a stronger structure to prevent collapse.
Once puffs are completely cool, fill a pastry bag with your choice of pastry cream, pudding, or mousse.
Jam the tip of the pastry bag into the side of a puff, and fill!
Dust with powdered sugar, drizzle with chocolate, and/or serve with fresh fruit or berries. Can also be used to make croquembouche.

Notes

Nutritional information is for the pastry shells only, as the actual values will vary wildly based on what you fill them with.

Nutrition