Profiteroles with butter cream

Name: Profiteroles with butter cream
Total time: 1 h
Yield: 2
Cuisine: French
Ingredients: Wheat flour for baking - 300 g; Butter - 200 g; Chicken egg - 180 g; Custard - 100 g; Water - 400 g

Cookinero 26 Feb 2025

6980

Profiteroles are small choux pastry items with different fillings. This dish came to us from French cuisine and became very popular in all countries.

How to cook Profiteroles with butter cream

Step 1

Pour 2 cups of water into a deep saucepan or stewpan, add salt, sugar and butter. Place on medium heat and, stirring constantly, bring the homogeneous mass to a boil.

Step 2

Pour the sifted flour into a saucepan, mix well to avoid lumps, and remove from heat.

Step 3

Cool the dough. Add the eggs one by one to the saucepan, stirring each time until smooth, so that the dough is elastic and glossy. It should not be thick.

Step 4

Transfer the dough into a pastry bag. Place the dough in small circles on a prepared baking sheet lined with parchment. Place the baking sheet with profiteroles in an oven preheated to 180 ℃ and bake for 30 minutes.

Step 5

When the profiteroles are ready, cut them in half and spread with custard.

Profiteroles with butter cream - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter in this profiterole recipe?

Yes, you can substitute margarine for butter, but keep in mind that the flavor and texture may vary slightly. Butter provides a richer taste, while margarine might make the dough a bit softer.

How long can I store baked profiteroles, and what's the best way to keep them fresh?

Baked profiteroles can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them unfilled for up to a month and reheat in the oven before filling.

Is there a gluten-free alternative for the flour in this recipe?

Yes, you can use a gluten-free all-purpose flour blend as a substitute. Ensure it contains xanthan gum or a similar binding agent to help mimic the texture of traditional profiteroles.

What's the best way to pipe the dough for evenly sized profiteroles?

Use a piping bag with a round tip for uniform shapes. Pipe small circles with steady pressure, leaving space between them, as they will expand slightly during baking.

Can I make the dough ahead of time and bake it later?

It's best to bake the dough immediately after mixing for optimal rise. However, you can refrigerate the dough for up to 2 hours if needed, but let it come to room temperature before piping.

How can I make this recipe vegan?

Replace butter with vegan butter or coconut oil, use a plant-based milk substitute in the custard, and opt for a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water per egg) in the dough.

What can I use instead of custard for filling?

You can fill profiteroles with whipped cream, pastry cream, chocolate ganache, or even ice cream for a delicious variation.

How do I prevent my profiteroles from becoming soggy after filling?

Fill profiteroles just before serving, or lightly re-crisp them in the oven for 5 minutes at 160°C if they’ve softened. Avoid overfilling with wet ingredients.

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