Profiteroles, French Pastry

Profiteroles, French Pastry

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

  This recipe has been viewed 11162 times

Profiterole is a very unique French dessert. It is a crisp but light pastry ball with a sweet, creamy and moist filling. The outer crispness and inner creaminess is what makes each mouthful a delight to savour.

An ideal choice when you need a light dessert, this Profiterole just melts in your mouth leaving a creamy, chocolaty aftertaste. The drizzling of molten chocolate boosts the visual appeal and taste of the Profiterole making it absolutely irresistible.

You can prepare the pastry rolls in advance and store in an airtight container, where it will stay good for 3 or 4 days. When required, add the filling, drizzle the melted chocolate and serve immediately.

You can also try other popular French desserts like the Crème Brulée , Fresh Fruit Flambé and Crepes Belle Helene .

Add your private note

Profiteroles, French Pastry recipe - How to make Profiteroles, French Pastry

Preparation Time:    Baking Time:  35 minutes   Baking Temperature:  200°C (400°F   Baking Temperature:  18   Cooking Time:    Total Time:     8Makes 8 profiteroles
Show me for profiteroles

  1. Heat the fresh cream in a broad non-stick pan on a slow flame for 2 to 3 minutes.
  2. Switch off the flame, add the chopped chocolate and mix well.
  3. Allow it to cool completely, add the beaten whipped cream and vanilla essence and fold gently. Refrigerate it till use.
  4. Put the choux pastry dough into the piping bag without the nozzle. Cut the tip using a scissor to get a large circle.
  5. Pipe out the mixture on the baking tray lined with butter paper to make 8 portions of approx. 50 mm. (2”) diameter circle at regular intervals.
  6. Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes. Lower the temperature to 180°c (360°f) and bake it for more 15 minutes.
  7. Allow it to cool completely.
  8. Cut each profiteroles horizontally into two parts.
  9. Pipe out the prepared chocolate - whipped cream mixture on the lower halve.
  10. Cover with the upper portion of the crust and drizzle melted chocolate evenly over it.
  11. Allow it to set at room temperature for 15 minutes.
  12. Serve immediately.

Nutrient values per profiterole
Energy196 cal
Protein4.2 g
Carbohydrates11.2 g
Fiber0 g
Fat17.4 g
Cholesterol0 mg
Vitamin A324.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.4 mg
Vitamin C0.1 mg
Folic Acid11.6 mcg
Calcium29.3 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium48.9 mg
Potassium144.4 mg
Zinc0.1 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Profiteroles, French Pastry
 on 01 Jul 17 04:35 PM

Profit roles.. just perfect recipe.. I followed it exactly.. and turned out really well.. it was light.. hollow from inside.. Thank you for the recipe..