Monday, April 28, 2014


For awhile, I have been wanted to try making profiteroles. They are a pretty neat dessert since they puff up which makes it easy to fill. The fillings are numerous. The profiteroles really didn't take long to make. I actually think the fillings took me longer. I decided to fill these with pastry cream and whip cream. My son said they were his favorite dessert ever.
Profiteroles aka Cream Puffs
1 cup milk
1 stick (8 Tbsp.) unsalted butter
1/4 tsp salt
1 cup all purpose flour
4 eggs
1/4 tsp heavy cream

  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a medium pan, heat the milk, butter, and salt over medium heat. 
  4. Once the butter has melted and the milk is steaming, add the flour and mix with a wooden spoon until a dough forms.
  5. Lower the heat to low and continuing stirring the dough for 2 minutes.
  6. Remove the dough from the pan and place into a food processor.
  7. Allow the dough to rest for 1 minute.
  8. Place the egg yolks in a small bowl. 
  9. Remove 1 Tbsp of  the egg yolk and set aside.
  10. Add the eggs and pulse for 30 seconds or until the eggs are incorporated.
  11. Remove the dough and place into a pastry bag.
  12. Pipe into large mounds about 1 inch high and wide.
  13. Combine with the 1 Tbsp of egg yolk with the heavy cream. Whisk lightly to make an egg wash.
  14. Gently, brush the egg wash over the mounds of dough.
  15. Place the dough into the oven and bake about 15 minutes and the profiteroles are golden brown.
  16. Turn off the oven. Allow the profiteroles to sit in the oven for 10 minutes.
  17. Remove from the oven and make a small slit into the profiteroles to allow the steam to escape.
  18. Allow the profiteroles to cool completely before filling.
Recipe adapted from Ina Garten.

One year ago..............................I made Chocolate Chip Cookie Bar.
Two years ago............................I made Double Chocolate Cookies.
Did you already know...........................
-Profiteroles derive from France.
-In the U.S, profiteroles are called cream puffs.
-Some popular fillings or toppings are whip cream, ice cream, custard, chocolate, caramel, and fruit.


  1. Yum, I love cream puffs! I've always made mine with water, I wonder if making it with milk would yield a better result as I am always stuck with rather soft puffs (before being filled). Should that be 1 stick or 8 ounces of butter? Please advise, thank you.

  2. Thank you Connie! I updated the recipe. This was the first time I've made cream puffs and they were pretty solid. Since they were very popular, next time I will try making eclairs. I think this is going to be one addicting recipe. I'll try to remember to substitute the milk for the water to see if there is a difference.