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

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If you’re searching for a show-stopping dessert that hits all the right notes—delicate, creamy, and decadent—look no further than Profiteroles (Cream Puffs with Chocolate Sauce). This French classic combines crisp golden puffs with a dreamy cream filling and the glossiest chocolate sauce for a treat that’s every bit as fun to make as it is to eat. Whether you’re hosting a dinner party or simply craving something indulgent, these profiteroles are guaranteed to wow you and your lucky guests!

Ingredients You’ll Need

The best part about Profiteroles (Cream Puffs with Chocolate Sauce) is how just a handful of straightforward ingredients can create such an elegant result! Every item on this list does its part—think light pastry, billowy cream, and that all-important chocolate sauce for dessert magic.

Water: This kickstarts the choux pastry by hydrating the flour and creating steam for puffy, hollow shells.
Unsalted butter: Adds rich flavor and tender texture to both the pastry and the sauce.
Granulated sugar: A spoonful sweetens the pastry just enough for dessert perfection.
Salt: Balances the sweetness and rounds out all the flavors in the pastry.
All-purpose flour: The foundation of the choux—a simple pantry staple that creates the perfect airy structure.
Large eggs: Bind and enrich the dough, ensuring those classic puffy, golden profiteroles.
Heavy cream (chilled): Whips up into a luxuriously billowy filling or becomes the base for the shiny chocolate sauce.
Powdered sugar: Gently sweetens the whipped cream so the filling is cloud-like and just right.
Vanilla extract: A splash of vanilla makes the cream filling beautifully aromatic.
Semi-sweet chocolate chips (or chopped chocolate): Melt into the richest, glossiest sauce for that finishing touch.

How to Make Profiteroles

Step 1: Make the Choux Pastry

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a saucepan, combine the water, butter, sugar, and salt, then bring the mixture to a gentle boil. Stir in the flour all at once and work it with a spoon until the dough comes together and no longer sticks to the pan—about 1 to 2 minutes. Transfer this dough to a mixing bowl and let it cool for five minutes (so the eggs don’t scramble!). Beat the eggs in one at a time until the mixture is smooth, glossy, and thick enough to hold its shape.

Step 2: Shape and Bake the Puffs

Spoon or pipe tablespoon-sized mounds of your choux pastry onto your prepared baking sheet, spacing them apart to allow for expansion. Bake for 20 to 25 minutes until they’re extravagantly puffed and irresistibly golden. Right out of the oven, pierce each puff with a skewer—this helps steam escape, keeping them hollow and crisp as they cool on a rack.

Step 3: Whip Up the Cream Filling

In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla until it holds stiff peaks. This step sets the stage for that classic, cloud-like filling. Scoop your whipped cream into a piping bag fitted with a small tip, ready for action.

Step 4: Fill the Profiteroles

Once totally cool, flip each puff over and gently insert the piping tip into the bottom. Squeeze until you feel the cream plump up the shell—don’t be shy, you want a generous amount in each! The result: irresistible Profiteroles (Cream Puffs with Chocolate Sauce) with a heavenly surprise inside.

Step 5: Make the Chocolate Sauce

For the finishing flourish, heat the heavy cream in a small saucepan until gently simmering, then pour it over your chocolate and a bit of butter in a heatproof bowl. Stir patiently until the chocolate melts into a glossy, smooth sauce. This is truly the “cherry on top” for your profiteroles!

Step 6: Serve and Enjoy

Pile those cream-filled puffs onto a platter and lovingly drizzle with warm chocolate sauce right before serving. Profiteroles (Cream Puffs with Chocolate Sauce) should be enjoyed immediately for the best taste and texture, transforming any moment into a special celebration.

How to Serve

Garnishes

For a gorgeous touch, dust your profiteroles with a bit of extra powdered sugar, fresh berries, or scatter on toasted nuts. These little details highlight the beauty of Profiteroles (Cream Puffs with Chocolate Sauce) and can take your presentation to the next level, making them perfect for special occasions or celebrations.

Side Dishes

While these cream-filled puffs are truly the star, they pair beautifully with fresh fruit salads or a scoop of your favorite ice cream. A tart fruit compote can cut through the richness, while coffee or tea makes for a classic French ending to your meal.

Creative Ways to Present

Stack your profiteroles into a dramatic tower (croquembouche-style), arrange them in a wreath for the holidays, or serve individually in pretty dessert cups. For mini desserts, pipe the choux smaller and present as bite-sized treats—the possibilities with Profiteroles (Cream Puffs with Chocolate Sauce) are endless and always a hit.

Make Ahead and Storage

Storing Leftovers

If you have any profiteroles left (a big “if”!), store the filled puffs in an airtight container in the fridge for up to two days. The pastry will soften slightly but the flavor remains pure delight, and the cream filling stays fresh and luscious.

Freezing

You can freeze the unfilled choux puffs! Just let them cool completely after baking, then pack into a freezer bag and freeze for up to one month. Thaw at room temperature and re-crisp in a warm oven before filling for almost-fresh results every time.

Reheating

To perk up profiteroles that have softened, pop unfilled puffs in a 300°F (150°C) oven for about five minutes. This brings back their signature crispness. Once cooled, fill and finish with chocolate sauce as usual—no one will ever guess they were made ahead!

FAQs

Can I make Profiteroles (Cream Puffs with Chocolate Sauce) in advance?

Absolutely! You can bake the choux puffs ahead and store them in an airtight container for a day or two. Just fill and top with sauce right before serving for the best flavor and texture.

Can I use something other than whipped cream for the filling?

Definitely! Traditional versions sometimes use ice cream or custard for the filling—each adds its own twist and works beautifully with the puffs and chocolate sauce.

Why did my puffs collapse after baking?

This usually happens if the puffs are underbaked or not pierced to let steam escape after coming out of the oven. Make sure they’re golden and crisp, then use a skewer to vent immediately for perfect results every time.

Is it possible to make Profiteroles (Cream Puffs with Chocolate Sauce) gluten free?

Yes! While it takes a little experimentation, you can try a high-quality gluten-free flour blend in place of the all-purpose flour for wonderful gluten-free profiteroles.

What’s the best way to drizzle the chocolate sauce?

I love using a spoon or a small jug to pour the sauce over the profiteroles right before serving. If you want a fancier look, transfer the sauce to a squeeze bottle for artful zigzags!

Final Thoughts

There’s truly something magical about Profiteroles (Cream Puffs with Chocolate Sauce)—from the first bite of airy pastry and whipped cream to the last swipe of chocolate sauce from your plate. This dessert is a joyful celebration of classic French baking, and I hope you’ll love making (and sharing!) it as much as I do. Gather your ingredients and create a little kitchen magic today!