Profiteroles

Profiteroles (French profiterole) are small, light, and airy balls of tender choux dough (pâte à choux) filled with cream. This classic French bake is the “younger relative” of the éclair, just as beloved and versatile.

The base of profiteroles is the same choux dough as for éclairs: during baking it “inflates” from within with steam, forming golden balls hollow inside with a crisp shell. These balls are then filled with cream — sweet (custard, cream, chocolate) for desserts, or savoury (cheese, pâté, poultry filling) for appetisers. The most classic dessert presentation is profiteroles piled in a mound and generously drizzled with hot chocolate sauce or caramel. From profiteroles glued with caramel into a striking pyramid the festive French cake croquembouche is made. They are also served with ice cream and whipped cream and dusted with icing sugar. The flavour of profiteroles is a harmony of tender dough and a rich creamy filling, and their small size makes them ideal “one-bite” treats. Elegant, light, and versatile, profiteroles are a beloved classic of French confectionery, fitting both for a celebration and for everyday tea.