Pastry · Dessert
Choux Puffs for Profiteroles
Cook the flour mixture on the stove, cool it briefly and beat in the eggs gradually. Bake the piped mounds until the shells are well set and dry inside.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Add egg by texture
Beat the eggs before weighing. Add gradually until the paste is smooth and glossy and falls from a spatula in a thick ribbon; stop before it becomes runny.
At the table
Cool the shells completely before adding a filling prepared separately. The linked chocolate sauce and almonds can be used to finish a dessert.
Base recipe: Cocoa-Cream Chocolate Sauce, Syrup-Roasted Candied Almonds
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 62.5 g whole milk
- 75 g water
- 53 g unsalted butter
- 2.5 g granulated sugar
- 2.5 g salt
- 69 g all-purpose flour — sifted
- 125 g whole eggs — lightly beaten; add gradually and use only as needed for the texture
A few useful notes.
This recipe makes unfilled shells, not a complete ice-cream-filled profiterole dessert.
The number of shells depends on the piping size.
Fill only when the shells are completely cool. Store fillings according to their own recipes and refrigerate filled pastries when the filling requires it.
The cooking plan
How to make Choux Puffs for Profiteroles.
-
Heat the oven to 400°F and line a baking sheet with parchment. Bring the milk, water, butter, sugar and salt to a simmer in a saucepan, making sure the butter has melted.
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Add the flour all at once and stir vigorously. Cook over medium heat for about 3–6 minutes, stirring, until the paste is smooth and pulls together with a cooked rather than raw-flour smell.
-
Transfer to a mixing bowl and stir to release steam. Let cool below 125°F before adding egg. Beat in the weighed egg gradually, scraping the bowl, until the paste is smooth and glossy and falls in a thick ribbon. You may not need the last small amount.
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Pipe small, evenly sized mounds about 1 1/2 inches across onto the prepared sheet, leaving room to expand. Smooth sharp tips with a lightly dampened finger.
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Bake at 400°F for 10 minutes, then lower the oven to 350°F without opening the door. Continue until puffed, deeply golden and firm, starting to check after about 20 more minutes and continuing as needed for size. Do not stop while the shells are pale or soft.
-
Carefully make a small slit in each shell to release steam, then return to the oven for about 5 minutes to dry. Cool on a rack. Split a cooled test puff to check that the interior is dry rather than wet dough before filling.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Choux Puffs for Profiteroles
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment. Bring the milk, water, butter, sugar and salt to a simmer in a saucepan, making sure the butter has melted.
- Add the flour all at once and stir vigorously. Cook over medium heat for about 3–6 minutes, stirring, until the paste is smooth and pulls together with a cooked rather than raw-flour smell.
- Transfer to a mixing bowl and stir to release steam. Let cool below 125°F before adding egg. Beat in the weighed egg gradually, scraping the bowl, until the paste is smooth and glossy and falls in a thick ribbon. You may not need the last small amount.
- Pipe small, evenly sized mounds about 1 1/2 inches across onto the prepared sheet, leaving room to expand. Smooth sharp tips with a lightly dampened finger.
- Bake at 400°F for 10 minutes, then lower the oven to 350°F without opening the door. Continue until puffed, deeply golden and firm, starting to check after about 20 more minutes and continuing as needed for size. Do not stop while the shells are pale or soft.
- Carefully make a small slit in each shell to release steam, then return to the oven for about 5 minutes to dry. Cool on a rack. Split a cooled test puff to check that the interior is dry rather than wet dough before filling.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Do I have to add every gram of egg?
Add gradually and stop at the thick, glossy ribbon texture rather than thinning the paste until runny.
Why slit the baked shells?
It lets steam escape so the inside can dry before cooling and filling.
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