Profiteroles with Vanilla Cream

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These airy profiteroles begin with a cooked choux paste, then bake until puffed and hollow. Let the shells dry in the switched-off oven before filling with chilled pastry cream or whipped cream. Heat oven to 200°C (400°F). Bring water, butter, sugar and salt to a boil. Remove from heat and stir in flour all at once. Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and leaves a film on pan. Cool 5 minutes. Beat in eggs one at a time until dough is glossy and falls from spoon in a thick V shape. Pipe 3 cm mounds on lined trays. Bake 20 to 25 minutes until deep golden and puffed. Turn oven off, pierce each shell and leave door ajar 10 minutes.

Recipe card

Profiteroles with Vanilla Cream

Light choux pastry puffs ready to fill with vanilla cream or fruit preserves.

Prep 25 minCook 35 minTotal 60 minYield 24 profiteroles

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

240 ml water 115 g unsalted butter 1 tsp granulated sugar 1/4 tsp fine salt 125 g all-purpose flour 4 whole large eggs 300 ml vanilla pastry cream, chilled or whipped cream 50 g chocolate, melted, optional

Instructions

1. Make paste

   Heat oven to 200°C (400°F). Bring water, butter, sugar and salt to a boil. Remove from heat and stir in flour all at once.

2. Dry dough

   Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and leaves a film on pan. Cool 5 minutes.

3. Add eggs

   Beat in eggs one at a time until dough is glossy and falls from spoon in a thick V shape.

4. Pipe and bake

   Pipe 3 cm mounds on lined trays. Bake 20 to 25 minutes until deep golden and puffed. Turn oven off, pierce each shell and leave door ajar 10 minutes.

5. Fill

   Cool completely, pipe in chilled cream and drizzle with melted chocolate if desired.

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How to tell when it is ready

Cook until tender, set or golden as described.

Tips

• Measure and prepare ingredients before cooking.
• Cut ingredients into even-sized pieces.
• Taste and adjust seasoning near the end.
• Cool leftovers promptly and refrigerate covered.

Troubleshooting

• If the mixture is too thick, add liquid gradually.
• If browning too quickly, lower the heat.

Substitutions

• Use a suitable neutral oil if needed.
• Choose a compatible dairy-free option where appropriate.

Variations

• Adjust herbs or spices to taste.
• Add citrus for a brighter flavor.

Serving suggestions

• Pair with a crisp seasonal salad.
• Offer fresh herbs or a suitable sauce.
• Add vegetables or fruit on the side.
• Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains wheat, dairy and egg. Refrigerate filled pastries.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store profiteroles with vanilla cream?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.