A profiterole is a small, choux pastry ball usually filled with cream using a piping bag and topped with chocolate or caramel sauce. When assembled into a tall structure, a croquembouche often forms an impressive centrepiece at French weddings.
Choux pastry buns filled with raspberry crème pâtissière and served with a rich chocolate caramel.
Mini choux buns filled with chantilly cream and dipped in dark chocolate ganache
Profiteroles dipped in coffee cream and filled with a light espresso pastry cream.
Profiteroles dipped in lemon icing and filled with a light lemon flavoured pastry cream.
Profiteroles dipped in chocolate and filled with a light praline cream.
Profiteroles filled with a salted butter caramel cream and topped with crunchy caramel.
Profiteroles dipped in chocolate and filled with a light passion fruit pastry cream.
Savoury profiteroles stuffed with truffled mascarpone cheese and snipped chives.
Savoury profiteroles made with gruyère cheese and smoked paprika served with a light roquefort foam.
This recipe is for a basic choux pastry. It is a foundational recipe that can be used for sweet (profiteroles, eclairs, religieuses) or savoury (gougeres, quenelles Lyonaises) treats.