Classic Profiteroles Recipe

Learn How To Make Profiteroles with this info-packed guide. Crisp choux buns, filled with vanilla ice cream and decorated with a warm chocolate sauce make for a delectable dessert. This iconic treat is a family favourite for good reason.

📝 Ingredients

• 240 ml water
• 120 g unsalted butter (cubed into small pieces)
• 15 g granulated sugar
• 1/2 tsp fine salt
• 130 g plain flour (all-purpose) (sifted)
• 220 g large eggs (4 eggs, but have 1 extra on hand) (4 to 5 eggs)
• 1 tsp whole milk (for egg wash)
• 1 tub vanilla ice cream
• 180 g dark chocolate 70% (finely chopped)
• 120 ml double (heavy) cream
• 15 g unsalted butter
• 15 g golden syrup (alternative) (or honey as an alternative)

👨‍🍳 Instructions

1. 1--- Make the panade ---
2. 2Melt butter and heat water and milk. In a medium saucepan, add the water, milk, butter, sugar and salt, and heat on low until the butter is melted and the sugar has dissolved. Increase the heat to medium to high and bring to a rolling boil.
3. 3Add flour. Remove the pan from the heat and add the flour immediately. With a wooden spoon, mix vigorously until completely combined.Then return to medium-high heat and beat for 2 minutes until the mixture comes away from the sides of the pan and forms a ball. You’ll see a film form on the base of your saucepan, and you’ll know it’s ready. (Use a digital thermometer for accuracy- the panade should be between 75°C to 80°C (165°F and 175°F)
4. 4Beat to release steam. Remove the pan from the heat and place it in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on low speed to release some steam. Use a digital thermometer for accuracy- the panade should get to 60°C (140°F) or under before continuing with the next step.In a small jug, whisk the four eggs together.
5. 5--- Add the eggs to make the choux dough ---
6. 6Please read this step before continuing as the amount of egg added can vary.With the mixer running on low speed, slowly pour in 3/4 of the whisked eggs in 3 to 4 separate additions, mixing for 30 seconds between each addition. Scrape the sides and base of the bowl halfway through. It may look curdled and slimy to start with but will come together as you beat the mixture. Once the eggs have been fully incorporated, beat the mixture for a further 2 minutes.Note on the perfect consistency. The choux pastry should be smooth and shiny and should hold its shape when a finger is passed through the mixture. Another sign that the batter is ready is when the beater or a rubber spatula is pulled up out of the batter and a thick V-shaped ribbon forms, of smooth dropping consistency. If your pastry has not achieved this consistency, add the remaining egg a teaspoon at a time and test the consistency again. If you need more egg, then whisk the 5th egg in a small bowl, and add a tiny bit at a time. Stop adding the egg as soon as you get the right consistency. I doubt that you'll need all this egg. Set aside any remaining egg to be used as egg wash.
7. 7--- Chill, pipe and bake ---
8. 8Chill the dough. Preheat the oven to 200°C (390°F). Fill a piping bag fitted with a round piping tip and close the open end of the piping bag and refrigerate for 30 minutes Preheat the oven to 200°C (390°F).Pipe choux onto the baking tray. Line a large baking tray with parchment paper. Whilst holding the piping bag upright and keeping the tip of the piping tip touching the choux pastry, pipe 3cm (1-inch) wide mounds onto the prepared tray. Keep them 5cm (1.5-inches) apart.
9. 9Prep choux on the tray. Using a pastry brush dipped in water, brush the parchment paper around the mounds. The water creates steam in the oven, which helps puff up the choux.Using the tip of your finger dipped in water, smooth the points of each mound. This stops the peaks from burning in the oven. Add milk to the remaining egg and whisk together. Brush this egg wash gently over the top of the choux pastry mounds.
10. 10Bake. Place the tray in the oven and immediately reduce it to 180°C (350°F) and bake for 25 minutes until golden brown and crisp. You mustn't open the oven door in these first 25 minutes of baking. Remove the choux buns from the oven and skew a hole in each choux bun's bottom to allow the steam to escape. Return to the oven for 10 more minutes, and then allow to cool completely on the baking tray.
11. 11Make the chocolate sauce. Heat the cream in a small saucepan over medium heat until the cream is simmering around the edges, don't let it boil. Pour the hot cream over the chopped chocolate, butter and golden syrup in a medium-sized bowl. Let it stand for 5 minutes, and then stir until the chocolate is fully melted and all the ingredients combined. Set aside until ready to use.Note: as the chocolate sauce cools, it will thicken. Heat for 10-20 seconds in the microwave to loosen. Alternatively, if you'd like a thinner consistency, add a tablespoon or two of warm milk and stir to combine.
12. 12To assemble profiteroles. Slice choux buns in half with a serrated knife. Add a scoop of vanilla ice cream to the bottom half of the choux bun. Place bun top over the ice cream and pour or spoon chocolate sauce over. Serve immediately.