Name: Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 3 h
Cuisine: French
Ingredients: 60 g Unsalted butter (82% European style butter at room temperature, in chunks); 60 g Water; 60 g Whole milk; ¼ teaspoon Salt; 1 teaspoon Granulated sugar; 70 g Bread flour (high protein content flour, e.g., 13%); 110 g Egg (Approximately 2 eggs at room temperature, adjust as needed); 240 g Whole milk (3% fat); 50 g Granulated sugar; 40 g Egg yolk (approximate yolk of 2 eggs); 12 g Corn starch; 12 g All purpose flour; 1 teaspoon Vanilla extract; 28 g Unsalted butter (82% fat, at room temperature); 170 g Semi sweet chocolate (use high quality chocolate e.g., Callebaut or Lindt); 77 g Heavy Cream (36% fat); 15 g Unsalted butter (82% fat, at room temperature)

Jump to Recipe· 4.3 from 79 reviews

If you have a sweet tooth and love desserts that feel fancy yet are surprisingly approachable, you are going to adore this Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe. These delicate French cream puffs are light, airy, and filled with the smoothest pastry cream before being topped with a rich, glossy chocolate ganache that melts in your mouth. Making these profiteroles from scratch is a truly rewarding experience that combines simple ingredients with a technique that will impress anyone lucky enough to taste them. Whether you’re making them for a celebration or a cozy treat, this recipe will quickly become a treasured favorite.

Ingredients You’ll Need

Two images show a silver pot on a black stovetop with red digital numbers. The pot holds a thick, pale yellow dough with a smooth, soft texture. In the left image, a woman's hand holds a white and pink spatula pressing the dough slightly towards the side. The right image shows the dough pushed to one side of the pot, with the woman’s hand holding the spatula resting on the pot's edge. The stove surface is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in achieving the perfect balance between light, tender choux pastry, creamy filling, and luscious chocolate glaze. Using quality basics like European style butter and high-protein bread flour ensures your profiteroles have incredible texture and flavor from start to finish.

Unsalted butter (82% European style, room temperature, in chunks): Adds richness and helps create the perfect choux dough texture.
Water: Essential for steaming the dough to puff it up beautifully in the oven.
Whole milk: Contributes to both tenderness and a slight sweetness in the dough and pastry cream.
Salt: Balances and enhances all flavors in the dough and cream.
Granulated sugar: Sweetens both the dough and filling without overpowering.
Bread flour (high protein content, eg. 13%): Provides the strength needed for the dough to rise and hold its shape.
Eggs (room temperature): Vital for structure and glossiness of the dough; quantity adjusts the dough’s consistency perfectly.
Egg yolks: Power the richness and silky texture of the pastry cream.
Corn starch: Stabilizes and thickens the pastry cream without heaviness.
All purpose flour: Gives the pastry cream the right body and smoothness.
Vanilla extract: Infuses the pastry cream with warm, fragrant flavor.
Semi sweet chocolate (high quality): The star of the ganache, creating a shiny, indulgent finish.
Heavy cream (36% fat): Makes the ganache silky and lends it the perfect pourable consistency.

How to Make Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe

Step 1: Crafting the Perfect Choux Pastry

Start by sifting the bread flour and setting it aside. Melt the butter with water, milk, salt, and sugar over medium heat until it begins to simmer. Remove from heat and quickly stir in the flour all at once until a smooth dough forms. Cook the dough on low heat for a few minutes to dry it slightly. This step is essential for creating that airy, hollow center in your profiteroles.

Step 2: Incorporating the Eggs for Gloss and Structure

Transfer the dough to a mixer and cool briefly. Gradually beat in the eggs bit by bit, ensuring the dough becomes shiny and pipeable. This process determines how well your profiteroles puff up, so take your time to reach the right consistency where the dough falls off the paddle in a soft “V”.

Step 3: Piping and Preparing to Bake

Pipe the dough into neat mounds on a baking mat, making sure to space them well for expansion. Light dusting with powdered sugar helps prevent cracks and adds a subtle sweetness. Freeze the shaped dough to help them keep their shape and encourage puffiness during baking.

Step 4: Baking to Golden Perfection

Bake at a high temperature initially to set the shape and then lower the heat for even baking. Resisting the urge to open the oven door lets steam work its magic. The profiteroles should come out golden, puffed up, with a hollow interior perfect for filling.

Step 5: Preparing the Luxurious Pastry Cream

Whisk sugar and yolks until light and fluffy, add starch, flour, and vanilla, then temper with hot milk. Cook until thickened while stirring constantly to avoid lumps. Finish by folding in butter until smooth and glossy. Cooling this filling fully ensures it sets just right inside the choux.

Step 6: Making the Silky Chocolate Ganache

Gently melt high quality semi sweet chocolate, then pour hot cream over it and stir gently until velvety. Mixing in butter at the end gives the ganache that irresistible shine and richness. Let it cool to a spreadable consistency so it coats the profiterole tops without dripping excessively.

Step 7: Filling and Glazing Your Profiteroles

Fill each crisp puff with the pastry cream through a small hole, then dip the tops into the luscious ganache. Let the glaze set quickly in the fridge for a beautiful sheen. The contrast between the crunchy choux, creamy filling, and smooth chocolate is nothing short of magical.

How to Serve Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe

A close-up view of a stack of five golden-brown cream puffs arranged in a pyramid on a white plate, with three cream puffs at the base, one in the middle, and one at the top. Thick, dark chocolate sauce is being poured from above, slowly flowing down and covering the top cream puff and dripping onto the others below. The cream puffs have a slightly rough, flaky texture with visible cracks and a matte finish. The background is a soft white marbled texture, giving a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar adds a snowy finish, but you can also sprinkle chopped toasted nuts or fresh berries around the platter for a colorful, textured touch that complements the richness of the profiteroles beautifully.

Side Dishes

Although profiteroles shine on their own, pairing them with a simple espresso, a fresh fruit salad, or even a dollop of lightly whipped cream can elevate the experience and offer a lovely balance of flavors and temperatures.

Creative Ways to Present

Arrange your profiteroles in a pyramid tower for a stunning centerpiece or serve individually plated with a drizzle of extra ganache and a scattering of edible flowers for an elegant event. These little puffs are just as perfect for casual gatherings as they are for fancy dinners.

Make Ahead and Storage

Storing Leftovers

Once filled and glazed, profiteroles are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. Keep in mind they might lose some crispness but will still taste delightful.

Freezing

You can freeze unbaked or baked and cooled profiteroles before filling. Freeze pipe shapes on trays first, then transfer to bags for up to a month. Bake from frozen with a slightly longer baking time. However, assembled profiteroles do not freeze well as the textures can degrade.

Reheating

For frozen unbaked profiteroles, baking them directly from the freezer works best. If refrigerated after baking and filling, enjoy cold or let them sit briefly at room temperature. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! Pastry cream tastes even better after resting in the fridge for a few hours or overnight, allowing the flavors to meld and thickening it perfectly for filling.

What type of chocolate is best for ganache?

Using high quality semi sweet chocolate with good cocoa content ensures a smooth, rich ganache. Brands like Callebaut or Lindt yield excellent results and a glossy finish.

Why do my profiteroles sometimes collapse after baking?

This usually happens if the oven door is opened too early, causing temperature drops, or if the dough lacks enough moisture or structure. Following the baking steps carefully helps prevent this.

Can I use a different filling?

Of course! While pastry cream is classic, whipped cream, ice cream, or flavored mousses are delicious alternatives that can personalize your profiteroles beautifully.

Is it okay to freeze filled profiteroles?

It’s not recommended because the pastry cream and ganache can become watery or alter the texture upon thawing. It’s best to freeze profiteroles before filling.

Final Thoughts

Making these Classic Profiteroles with Pastry Cream and Chocolate Ganache Recipe is a joyful adventure that rewards you with a stunning, delectable dessert every time. Whether you’re new to choux pastry or a seasoned baker, these cream puffs are a wonderful way to impress yourself and others while indulging in something truly special. I can’t wait for you to try them and enjoy every creamy, chocolatey bite!