Cream Puffs, Choux à la Crème
This profiteroles recipe bakes light, crisp choux puffs, fills them with vanilla whipped cream and pours over a glossy dark chocolate sauce. One serving is about 150 g. The puffs must be completely cool before filling, or the cream will melt.
Profiteroles are the classic French choux pastry dessert: small round puffs of pâte à choux filled with cream and coated in chocolate sauce. Choux pastry was developed in French royal kitchens in the 16th century and perfected by Paris pâtissiers, and the profiterole — round rather than finger-shaped like its cousin the éclair — became a fixture of French restaurant desserts.
Pairs well with: A cup of coffee or tea, and fresh berries on the side.
Provenance
France
Paris Pâtisserie Classic
Nordic & European
Time Dedication
1h
25m prep • 35m cook
Batch Yield
8 Servings
493 kcal per serving
1 serving ≈ 150 g
Technical Skill
Intermediate
Medium (Choux Pastry)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Paris Pâtisserie Classic
Photo: Dainee Ranaweera, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
Made with real butter, eggs and cream, with choux baked until crisp and hollow.
Execution Methodology & Culinary Technique
Prep Stage: Measure, Cube & Beat
25 Mins • Measuring & Beating
Cube the butter, measure the flour, water and sugar, break up the chocolate and lightly beat the eggs so the choux paste comes together without pauses.
Maestro Tip: Have the eggs beaten and ready — they go in one at a time and the paste waits for no one.
10 Mins Medium heat, about 175°C (350°F)
Heat the water, 100 g of the butter, the caster sugar and the salt in a saucepan until the butter melts and the water boils. Tip in all the flour at once and beat hard with a wooden spoon for 2 minutes until the paste forms a smooth ball that leaves the sides of the pan.
Add the flour all at once and beat fast — hesitating makes lumps.
Done when: Paste smooth, glossy and pulling away from the pan in a ball.
5 Mins Room temperature, about 22°C (72°F)
Let the paste cool for 2 minutes, then beat in the eggs a little at a time until the paste is smooth, glossy and falls slowly from the spoon in a soft ribbon.
If the paste looks too stiff, add the last egg a spoonful at a time — too much egg makes flat puffs.
Done when: Paste glossy, holding a soft peak that slowly droops.
25 Mins 200°C (400°F)
Pipe or spoon 16 walnut-sized mounds onto a lined baking tray, well spaced. Bake at 200°C (400°F) for 20–25 minutes until deep golden and crisp. Prick each puff underneath with a skewer and return to the oven for 3 minutes to dry out, then cool on a rack.
Do not open the oven door for the first 15 minutes or the puffs may collapse.
Done when: Puffs deep golden, crisp and hollow-sounding when tapped.
5 Mins Room temperature, about 22°C (72°F)
Whip 300 ml of the cream with the icing sugar and vanilla until it holds soft peaks. Keep chilled until the puffs are completely cool.
Soft peaks, not stiff — the cream should be pillowy, not buttery.
Done when: Cream softly whipped, holding its shape.
5 Mins Low heat, about 80°C (175°F)
Warm the remaining 120 ml of cream until just steaming, then pour over the broken chocolate and the remaining 15 g of butter. Leave for 1 minute, then stir until smooth and glossy.
If the sauce seizes, stir in a spoonful of warm cream and it will come back together.
Done when: Sauce smooth, glossy and pourable.
5 Mins Room temperature, about 22°C (72°F)
Slice the tops off the cooled puffs or pipe the cream in from underneath, filling each generously. Arrange on a plate and pour the warm chocolate sauce over the top just before serving.
Fill at the last moment — filled puffs soften within an hour.
Done when: Puffs generously filled, sauce poured over, served at once.
Finishing Touches & Plating
Serve the profiteroles on a wide plate with the warm chocolate sauce poured over just before they reach the table, while the puffs are still crisp.
Nutritional Physiology & Benefits
Energy
493
kcal / serving
Protein
8g
Complete AA
Carbs
26g
Complex
Fats
41g
Healthy
| Energy | 493 kcal |
| Protein | 8 g |
| Carbohydrates | 26 g |
| Fat | 41 g |
| Fibre | 2.5 g |
| Sugar | 10.0 g |
| Sodium | 159 mg |
| Energy | 329 kcal |
| Protein | 5 g |
| Carbohydrates | 17.3 g |
| Fat | 27.4 g |
| Fibre | 1.7 g |
| Sugar | 6.7 g |
| Sodium | 106 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides vitamin A and calcium from the butter and cream, B vitamins from the eggs, and a little iron from the dark chocolate. Nutrition is estimated.
Real Ingredients
Butter, eggs, cream and dark chocolate — no mixes or artificial fillings.
Energy for a Treat
About 493 kcal per serving makes this a satisfying afternoon treat or dessert.
A Little Dark Chocolate
The dark chocolate sauce adds a small amount of fibre and minerals to the dessert.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Black Coffee
Bitter coffee balances the sweet cream and rich chocolate perfectly.
Sides
Fresh Berries
Sharp raspberries or strawberries cut through the cream and add freshness to the plate.
More Pairings
Vanilla Ice Cream
A scoop alongside turns the profiteroles into a classic French dessert course.
Full Menus
As Dessert After a Light Meal
Serve after a light soup or salad main course — the rich puffs are the star of the meal.
Complete menu
Serve a light soup or salad as the main course, then profiteroles with coffee and fresh berries to finish.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Sweet Drinks
Sugary sodas or sweet dessert wines alongside an already sweet dessert can make the whole meal very sugary. This is general information, not medical advice.
Filling Too Early
Cream-filled puffs soften quickly and the cream can spoil if left out; fill just before serving and refrigerate any leftovers.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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