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Profiteroles with cream

Author
Cookinero 4 Apr 2025
4230
Profiteroles with cream

Profiteroles with cream are a delicate, airy dessert of French cuisine. It can be made at home. The main thing is to make choux pastry and prepare butter cream for the filling. To make profiteroles with whipped cream, you need to choose 33% fat cream. It is ideal for whipping.

How to cook Profiteroles with cream

Step 1

Profiteroles with cream

Make the dough. Pour water and milk into a saucepan. Add sugar and salt. Put butter into the saucepan and place the container on medium heat. Wait until the mixture boils and the salt and sugar melt. Reduce the heat and add flour. Stir the contents quickly to obtain a homogeneous mass. Cook, stirring, for 2 minutes. The dough should turn into a lump. Remove the saucepan from the heat and let the dough cool. Add the eggs one by one. After adding each egg, mix the dough thoroughly. It should not be runny, but not tough either.

Step 2

Profiteroles with cream

Form the profiteroles. Transfer the dough into a pastry bag. Put on a star-shaped nozzle. Pipe the profiteroles onto a baking sheet at a distance of 3 cm from each other so that they do not stick together. Put in the oven, bake for 40 minutes. Take the profiteroles out and let them cool.

Step 3

Profiteroles with cream

While the profiteroles are baking, make the cream. Pour the cooled cream into a bowl. Beat it until stiff peaks form with a mixer at medium speed. Gradually add the powdered sugar, continuing to beat. The cream should be fluffy. Carefully transfer it to a clean pastry bag. Make small holes in the profiteroles. Using a thin nozzle, add the cream.

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

Yes, you can use a 1:1 gluten-free flour blend, but the texture may be slightly denser. Ensure the blend contains xanthan gum for better structure.
Profiteroles are best eaten within 1-2 days. Store unfilled ones in an airtight container at room temperature. Fill with cream just before serving to prevent sogginess.
Yes, replace butter with plant-based margarine and use coconut cream instead of dairy cream. The texture may vary slightly.
Use a piping bag with a round or star tip, and hold it vertically while piping to create uniform shapes. Leave enough space for expansion during baking.
Freeze unfilled baked profiteroles in an airtight container for up to 1 month. Thaw at room temperature before filling. Dough is best used fresh.
Ensure the dough is thick and not runny before baking, and avoid opening the oven door too early. Let them cool gradually in the turned-off oven if needed.
Drizzle with melted chocolate, dust with powdered sugar, or serve with fresh berries. They can also be stacked into a croquembouche for special occasions.
Yes, you can halve the sugar in the dough and omit powdered sugar in the cream, but note that the texture and flavor may change slightly.
For mini profiteroles, pipe smaller portions and bake for 20-25 minutes. For larger ones, increase baking time by 5 10 minutes, watching for golden color.

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