How to Make French Profiteroles and Cream Puffs

French profiteroles and cream puffs are delightful pastries that bring a touch of elegance to any dessert table. These airy treats are made from choux pastry and can be filled with a variety of creams, making them a favorite among dessert enthusiasts. Learn how to make these delicious pastries with this step-by-step guide.

Ingredients

To make approximately 20 profiteroles or cream puffs, you will need:

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Filling

You can fill your profiteroles with various creams. Here are two popular options:

• Vanilla Pastry Cream: 2 cups (480ml) whole milk, 1/2 cup (100g) sugar, 1/4 cup (30g) cornstarch, 4 large egg yolks, and 1 tablespoon vanilla extract.
• Whipped Cream: 1 cup (240ml) heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract.

Instructions

Making the Choux Pastry

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, combine water and butter over medium heat. Stir until the butter melts completely.

3. Add the flour and salt to the saucepan, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.

4. Remove the saucepan from heat and let it cool for a few minutes. Once cooled, add the eggs one at a time, beating well after each addition until the batter is smooth and glossy.

Piping the Profiteroles

5. Transfer the choux pastry to a piping bag fitted with a large round tip or simply cut the corner of a resealable plastic bag.

6. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between each mound as they will expand.

7. Smooth the tops of each mound with a wet finger to prevent peaks from forming while baking.

Baking the Pastries

8. Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up. Avoid opening the oven door during baking, as this can cause them to collapse.

9. Once baked, remove from the oven and let them cool completely on a wire rack.

Preparing the Filling

For the vanilla pastry cream:

1. In a saucepan, heat the milk until it’s just about to boil.

2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually pour in the hot milk, whisking constantly.

3. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, stir in vanilla extract, and let it cool.

For the whipped cream:

1. In a mixing bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Final Assembly

10. Once the profiteroles have cooled, use a small knife to make a hole in the bottom of each pastry for filling.

11. Fill a piping bag with your filling of choice (pastry cream or whipped cream) and gently insert the tip into the hole, filling each puff until they feel full.

Serving Suggestions

12. Drizzle with chocolate sauce, dust with powdered sugar, or serve with fresh berries for an elegant presentation. Enjoy your homemade profiteroles and cream puffs!

French profiteroles and cream puffs are perfect for celebrations, tea parties, or simply indulging in a sweet treat. With this simple recipe, you can easily impress your friends and family with your baking skills!