20 Delicious Profiteroles Recipes You Must Try

Ready to elevate your dessert game with something irresistibly light and delightfully creamy? Profiteroles, those elegant little puffs of joy, are here to transform your baking repertoire. Whether you’re craving a classic chocolate-drizzled treat or eager to experiment with innovative fillings, our roundup of 20 delicious profiteroles recipes promises to inspire your next sweet adventure. Dive in and discover your new favorite!

Classic Chocolate Profiteroles

Whipping up a batch of Classic Chocolate Profiteroles is easier than you think, and today, I’ll guide you through each step to ensure your dessert is as delightful as it is elegant.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Heavy cream – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This ensures your dough is the right consistency.
4. Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Using a piping bag or spoon, form small mounds of dough on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 25-30 minutes or until the profiteroles are golden brown and puffed. Tip: Avoid opening the oven door too early to prevent them from collapsing.
7. While the profiteroles cool, melt dark chocolate in a double boiler or microwave, stirring until smooth.
8. Whip heavy cream until stiff peaks form, then fill the cooled profiteroles using a piping bag. Tip: For extra flavor, add a teaspoon of vanilla extract to the cream.
9. Drizzle the melted chocolate over the filled profiteroles before serving.

These Classic Chocolate Profiteroles boast a crisp shell with a light, airy interior, perfectly complemented by the rich, creamy filling and decadent chocolate topping. Serve them at your next dinner party for a show-stopping dessert that’s sure to impress.

Vanilla Cream Filled Profiteroles

Delightfully light and irresistibly creamy, vanilla cream filled profiteroles are a classic dessert that combines simplicity with elegance. Perfect for any occasion, these bite-sized treats are sure to impress with their delicate choux pastry and luscious filling.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Heavy cream – 2 cups
• Vanilla extract – 1 tsp
• Sugar – ¼ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes. Tip: Cooling prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 15 minutes until golden brown. Tip: Do not open the oven door during baking to prevent profiteroles from collapsing.
8. Remove from oven and pierce each profiterole with a knife to release steam. Let cool on a wire rack.
9. In a large bowl, whip heavy cream, vanilla extract, and sugar until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
10. Cut each profiterole in half horizontally and fill with vanilla cream.

Best enjoyed fresh, these profiteroles offer a delightful contrast between the crisp shell and the smooth, vanilla-infused cream. For an extra touch, drizzle with melted chocolate or dust with powdered sugar before serving.

Strawberry Glazed Profiteroles

Creating strawberry glazed profiteroles is a delightful way to impress your guests with a dessert that looks as good as it tastes. Carefully follow these steps to ensure your profiteroles are light, airy, and perfectly glazed.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Strawberry jam – ½ cup
• Heavy cream – 1 cup
• Sugar – 2 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the dough’s texture.
4. Remove from heat and let cool for 2 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
6. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door during the first 15 minutes to prevent collapsing.
7. Turn off the oven, prick each profiterole with a toothpick, and let them sit in the oven for 10 minutes to dry out. Tip: This ensures they’re crisp and hollow inside.
8. Whip heavy cream with sugar until stiff peaks form. Slice profiteroles in half and fill with whipped cream.
9. Warm strawberry jam slightly and brush over the tops of the profiteroles for a glossy finish.

Zesty strawberry glaze complements the creamy filling, while the choux pastry offers a satisfying crunch. Serve these profiteroles on a platter drizzled with extra glaze for an elegant dessert presentation.

Caramel Drizzled Profiteroles

Kickstart your baking journey with these delightful Caramel Drizzled Profiteroles, a perfect blend of crisp pastry and sweet caramel that’s sure to impress. Follow these steps carefully to create a dessert that’s as fun to make as it is to eat.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Wetting your fingers slightly can help smooth the tops.
6. Bake for 25-30 minutes, or until the profiteroles are golden brown and firm to the touch. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
7. Let cool on a wire rack. Once cooled, drizzle generously with caramel sauce. Tip: For an extra touch, warm the caramel sauce slightly for easier drizzling.

Just out of the oven, these profiteroles boast a light, airy interior with a satisfyingly crisp shell, all beautifully complemented by the rich, sweet caramel. Serve them as a elegant dessert at your next dinner party or enjoy them as a decadent treat with your afternoon coffee.

Matcha Green Tea Profiteroles

Gathering the perfect blend of elegance and flavor, Matcha Green Tea Profiteroles offer a delightful twist on the classic French pastry. This guide will walk you through each step to create these airy, matcha-infused treats, ensuring a successful bake every time.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Matcha powder – 2 tbsp
• Sugar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2 minutes. Tip: This prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Fold in matcha powder until evenly distributed. Tip: Sift the matcha to avoid lumps.
7. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart.
8. Bake for 20-25 minutes, or until the profiteroles are puffed and golden. Do not open the oven door during the first 15 minutes to prevent collapse.
9. Transfer to a wire rack to cool completely before filling. Tip: Pierce the bottom of each profiterole with a skewer to release steam and prevent sogginess.

Kicking off with a vibrant green hue, these profiteroles boast a light, crisp shell with a subtly earthy matcha flavor. Serve them filled with whipped cream or custard for a decadent treat, or enjoy them plain for a simple, elegant dessert.

Espresso Infused Profiteroles

Baking can transform simple ingredients into extraordinary treats, and these Espresso Infused Profiteroles are no exception. Perfect for coffee lovers, this recipe combines the airy lightness of choux pastry with the rich depth of espresso, creating a dessert that’s both elegant and satisfying.

Ingredients

– Water – 1 cup
– Butter – ½ cup
– Flour – 1 cup
– Eggs – 4 large
– Espresso powder – 2 tbsp
– Heavy cream – 1 cup
– Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Stir in espresso powder until fully incorporated.
6. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for 10 more minutes until golden and crisp. Tip: Avoid opening the oven door too early to prevent collapsing.
8. Let cool completely on a wire rack.
9. Whip heavy cream with powdered sugar until stiff peaks form, then fill each profiterole with the cream using a piping bag.
Oven-fresh profiteroles offer a delightful contrast between the crisp shell and creamy filling, with the espresso adding a sophisticated twist. Serve them dusted with more espresso powder or drizzled with chocolate sauce for an extra indulgent touch.

Lemon Zest Profiteroles

Mastering the art of making Lemon Zest Profiteroles is easier than you think, especially when you follow these simple, step-by-step instructions. Let’s start by gathering our minimal ingredients and prepping our workspace for a smooth baking experience.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Lemon zest – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Once boiling, reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Fold in lemon zest until evenly distributed throughout the dough.
6. Using a piping bag or a spoon, drop dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
8. Remove from oven and let cool on a wire rack. Tip: Poke a small hole in each profiterole to let steam escape and prevent sogginess.

Golden and crisp on the outside with a light, airy interior, these Lemon Zest Profiteroles offer a refreshing citrus twist. Serve them filled with whipped cream or drizzled with chocolate for an elegant dessert.

Raspberry Coulis Profiteroles

Very few desserts strike the perfect balance between elegance and simplicity like Raspberry Coulis Profiteroles. This guide will walk you through creating these delicate pastries with a vibrant raspberry sauce, ensuring a delightful treat that’s as pleasing to the eye as it is to the palate.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Raspberries – 2 cups
• Sugar – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup of water and ½ cup of butter. Bring to a boil over medium heat.
3. Add 1 cup of flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the dough’s texture, so don’t rush it.
4. Remove from heat and let cool for 5 minutes. Then, beat in 4 eggs, one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be smooth and glossy.
5. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
7. While the profiteroles bake, puree 2 cups of raspberries with ½ cup of sugar in a blender until smooth. Strain through a fine mesh sieve to remove seeds. Tip: For a smoother coulis, press the puree through the sieve with a spatula.
8. Once cooled, slice the profiteroles in half and fill with whipped cream or ice cream. Drizzle with raspberry coulis before serving.

These profiteroles offer a crisp shell with a light, airy interior, perfectly complemented by the tart sweetness of the raspberry coulis. For an extra touch of elegance, serve them on a platter dusted with powdered sugar and garnished with fresh raspberries.

White Chocolate Ganache Profiteroles

You’ll find that making White Chocolate Ganache Profiteroles is simpler than you think, especially when you follow these detailed steps. Let’s dive into creating these elegant desserts that are sure to impress.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• White chocolate – 8 oz
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 2 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for another 15 minutes until golden brown. Tip: Avoid opening the oven door too early to prevent the profiteroles from collapsing.
7. Let the profiteroles cool completely on a wire rack.
8. For the ganache, heat heavy cream until just boiling, then pour over chopped white chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Tip: For a thicker ganache, let it cool slightly before filling the profiteroles.
9. Cut the profiteroles in half and fill with the white chocolate ganache.

Serve these profiteroles chilled for a delightful contrast between the crisp shell and the creamy, rich ganache. They’re perfect for a fancy dinner party or a sweet treat to enjoy with your afternoon coffee.

Pistachio Cream Profiteroles

Baking these Pistachio Cream Profiteroles is a delightful way to bring a touch of elegance to your dessert table. Follow these steps carefully to create light, airy choux pastry filled with rich pistachio cream.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Pistachio paste – ½ cup
• Heavy cream – 1 cup
• Sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: Cook for an additional 2 minutes to remove excess moisture.
4. Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds. Bake for 30 minutes until golden and puffed. Tip: Do not open the oven door during baking to prevent profiteroles from collapsing.
6. While profiteroles cool, whip heavy cream and sugar to stiff peaks. Fold in pistachio paste until fully incorporated.
7. Cut a small slit in the bottom of each profiterole and pipe the pistachio cream inside. Tip: For extra flavor, drizzle with melted chocolate before serving.

Serve these Pistachio Cream Profiteroles chilled for a refreshing contrast between the crisp shell and creamy filling. The subtle nuttiness of the pistachio pairs beautifully with a cup of strong coffee or as part of a larger dessert spread.

Hazelnut Praline Profiteroles

Ready to elevate your dessert game with a French classic that’s surprisingly simple to master? These Hazelnut Praline Profiteroles combine crisp choux pastry with a rich, nutty filling, topped off with a glossy chocolate glaze for a show-stopping treat.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4 large
• Hazelnut praline paste – 1 cup
• Heavy cream – 1 cup
• Dark chocolate – 8 oz

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: Cook the dough for an extra minute to remove excess moisture.
4. Transfer the dough to a mixing bowl. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Pipe or spoon the dough onto the prepared baking sheet in 1½-inch mounds. Tip: Space them 2 inches apart to allow for expansion.
7. Bake for 25-30 minutes until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
8. Let the profiteroles cool completely on a wire rack.
9. Whip heavy cream to stiff peaks, then fold in hazelnut praline paste. Tip: For a smoother filling, ensure the praline paste is at room temperature before mixing.
10. Cut each profiterole in half horizontally and fill with the hazelnut cream.
11. Melt dark chocolate in a double boiler or microwave, stirring until smooth. Drizzle over the filled profiteroles.

Melt-in-your-mouth choux pastry encases a velvety hazelnut cream, while the dark chocolate adds a bittersweet contrast. Serve these profiteroles chilled for a refreshing twist on the traditional dessert.

Salted Caramel Profiteroles

Very few desserts strike the perfect balance between elegance and comfort like salted caramel profiteroles. Today, we’ll guide you through creating these delightful treats, ensuring each step is clear and manageable, even for beginners.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Sugar – 1 tbsp
• Salt – ½ tsp
• Caramel sauce – ½ cup
• Sea salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Remove from heat and let cool for 2 minutes. Tip: This cooling period prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
8. Remove from oven and pierce each profiterole with a knife to release steam. Let cool on a wire rack.
9. Once cooled, fill each profiterole with caramel sauce and sprinkle with sea salt. Tip: For extra flavor, warm the caramel sauce slightly before filling.
10. Serve immediately or store in an airtight container for up to 2 days. Tip: For a crispier texture, reheat in the oven at 350°F (175°C) for 5 minutes before serving.

Light and airy with a rich, buttery flavor, these salted caramel profiteroles are a decadent treat. The contrast of sweet caramel and sea salt elevates the classic profiterole, making it a standout dessert for any occasion.

Mocha Filled Profiteroles

Ready to elevate your dessert game with a classic that’s sure to impress? Mocha filled profiteroles combine the airy lightness of choux pastry with the rich, deep flavors of coffee and chocolate, creating a dessert that’s as delightful to make as it is to eat.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Heavy cream – 1 cup
• Dark chocolate – 4 oz
• Instant coffee – 1 tbsp
• Sugar – 2 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds. Bake for 20 minutes, then reduce oven to 375°F and bake for 10 more minutes until golden and puffed. Tip: Avoid opening the oven door during baking to prevent profiteroles from collapsing.
6. Let cool completely on a wire rack. Meanwhile, heat heavy cream until just boiling, then pour over chopped dark chocolate and instant coffee. Stir until smooth. Let cool slightly.
7. Once profiteroles are cool, fill them with the mocha mixture using a piping bag. Tip: For easier filling, poke a small hole in the bottom of each profiterole before piping.
8. Dust with powdered sugar or drizzle with melted chocolate before serving.

Crunchy on the outside with a creamy, mocha-filled center, these profiteroles are a perfect balance of textures and flavors. Serve them as an elegant dessert at your next dinner party or enjoy them as a decadent treat with your afternoon coffee.

Blueberry Compote Profiteroles

Here’s how to create these delightful Blueberry Compote Profiteroles, perfect for any occasion. Follow each step carefully to ensure a flawless result.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Blueberries – 2 cups
• Sugar – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat.
4. Let the dough cool slightly, then add eggs one at a time, beating well after each addition until smooth.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for 15 more minutes until golden brown. Do not open the oven door during baking to prevent collapse.
7. While the profiteroles bake, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the blueberries burst and the mixture thickens, about 10 minutes.
8. Let the profiteroles cool completely, then slice them in half horizontally and fill with the blueberry compote.

You’ll love the contrast between the crisp profiteroles and the juicy, tangy blueberry compote. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream.

Coconut Cream Profiteroles

Coconut cream profiteroles are a delightful twist on the classic French pastry, combining the light, airy texture of choux pastry with the rich, tropical flavor of coconut cream. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Coconut cream – 2 cups
• Powdered sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Tip: Cook the dough for an additional 2 minutes to remove excess moisture.
4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny. Tip: The dough should fall from the spoon in a thick ribbon.
6. Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
8. Remove from the oven and pierce each profiterole with a knife to release steam. Let cool on a wire rack.
9. While the profiteroles cool, whip coconut cream with powdered sugar until stiff peaks form. Tip: Chill the bowl and beaters beforehand for best results.
10. Once cooled, slice the profiteroles in half and fill with the coconut cream mixture.

Now, these coconut cream profiteroles offer a perfect balance of crisp shell and creamy filling, with a hint of tropical sweetness. Serve them chilled for a refreshing dessert, or drizzle with chocolate sauce for an extra indulgent touch.

Chocolate Orange Profiteroles

Delightfully combining the rich depth of chocolate with the bright zest of orange, these profiteroles are a dessert that promises to impress. Perfect for any occasion, they’re surprisingly simple to make with a bit of guidance.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Orange zest – 2 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Once boiling, reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Fold in orange zest gently to distribute evenly throughout the dough.
6. Using a piping bag or spoon, form small mounds of dough on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed. Tip: Avoid opening the oven door during baking to prevent them from collapsing.
8. While the profiteroles cool, melt dark chocolate in a double boiler or microwave, stirring until smooth. Tip: For a glossier finish, add a teaspoon of butter to the chocolate.
9. Once cooled, slice the profiteroles in half and fill or drizzle with the melted chocolate.

Rich in flavor with a crisp exterior and airy interior, these Chocolate Orange Profiteroles are a delightful contrast of textures. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Filled Profiteroles

Now, let’s dive into creating these delightful Peanut Butter Filled Profiteroles, a perfect blend of creamy and crunchy that’s sure to impress. This guide will walk you through each step, ensuring even beginners can achieve bakery-quality results.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Peanut butter – 1 cup
• Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Once boiling, reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2 minutes. Tip: Cooling prevents the eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed. Tip: Do not open the oven door during baking to prevent them from collapsing.
8. Remove from oven and let cool on a wire rack. Once cool, slice the tops off each profiterole.
9. Fill each profiterole with peanut butter and dust with powdered sugar before replacing the tops. Tip: For extra flavor, mix a pinch of salt into the peanut butter.

At last, you’ll have profiteroles with a creamy peanut butter center, encased in a light, airy shell. Serve them as a decadent dessert or a sweet snack, perhaps drizzled with chocolate for an extra touch of indulgence.

Cinnamon Spiced Profiteroles

Just imagine biting into a light, airy profiterole, its delicate shell giving way to a creamy filling, all spiced with the warmth of cinnamon. Today, we’re guiding you through creating these Cinnamon Spiced Profiteroles, a dessert that’s as fun to make as it is to eat.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Cinnamon – 1 tsp
• Sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and sugar. Bring to a boil over medium heat.
3. Tip: Ensure the butter is fully melted before the mixture comes to a boil to prevent splattering.
4. Remove from heat and quickly stir in flour and cinnamon until the mixture forms a ball.
5. Tip: Stir vigorously to cook the flour slightly, which helps the profiteroles puff up in the oven.
6. Let the dough cool for 5 minutes, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
7. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 20-25 minutes, or until the profiteroles are golden brown and firm to the touch.
9. Tip: Avoid opening the oven door during the first 15 minutes of baking to prevent the profiteroles from collapsing.
10. Let cool on a wire rack before filling or serving.

Mouthwateringly crisp on the outside with a soft, eggy interior, these Cinnamon Spiced Profiteroles are a delightful treat. Serve them dusted with powdered sugar or filled with vanilla ice cream for an extra indulgent dessert.

Almond Crunch Profiteroles

Here’s how to create Almond Crunch Profiteroles, a delightful dessert that combines the lightness of choux pastry with the rich crunch of almonds. Perfect for any occasion, these profiteroles are sure to impress with their elegant appearance and irresistible taste.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Almonds – ½ cup, sliced
• Sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right consistency, so don’t rush it.
4. Remove from heat and let cool for 2 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: For uniform profiteroles, use a piping bag with a round tip.
6. Sprinkle sliced almonds and sugar over the top of each profiterole before baking.
7. Bake for 25-30 minutes, or until golden brown and puffed. Tip: Avoid opening the oven door during baking to prevent the profiteroles from collapsing.
8. Remove from the oven and let cool on a wire rack.

Almond Crunch Profiteroles offer a delightful contrast between the crisp almond topping and the soft, airy interior. Serve them filled with whipped cream or drizzled with chocolate sauce for an extra indulgent treat.

Dark Chocolate Mint Profiteroles

Perfect for those who adore the combination of rich dark chocolate and refreshing mint, these Dark Chocolate Mint Profiteroles are a delightful treat that’s easier to make than you might think. Let’s walk through the process together, ensuring you end up with perfectly puffed profiteroles every time.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Mint extract – 1 tsp
• Heavy cream – 1 cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter, bringing to a boil over medium heat.
3. Reduce heat to low and add flour all at once, stirring vigorously until the mixture forms a ball. Tip: The dough should pull away from the sides of the pan cleanly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 15 minutes until golden brown. Tip: Avoid opening the oven door during baking to prevent profiteroles from collapsing.
7. Let cool completely on a wire rack.
8. Meanwhile, melt dark chocolate in a double boiler, then stir in mint extract.
9. Whip heavy cream to stiff peaks, then fold into the melted chocolate mixture. Tip: For a lighter filling, fold the cream in two additions.
10. Slice cooled profiteroles in half horizontally and fill with the chocolate mint cream.

Unbelievably light and airy, these profiteroles offer a crisp shell that gives way to a creamy, mint-infused dark chocolate center. Serve them dusted with powdered sugar or drizzled with extra melted chocolate for an extra touch of elegance.

Conclusion

Variety is the spice of life, and our roundup of 20 Delicious Profiteroles Recipes offers just that! From classic to creative, there’s a recipe here to satisfy every craving. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the joy by pinning it on Pinterest for fellow dessert lovers to discover. Happy baking!