Classic Profiteroles Recipe with Choux Pastry and Craquelin

Why You’ll Love This Recipe

I like that this recipe looks impressive but is surprisingly simple once I get the hang of choux pastry. The craquelin adds a delicate crunch that makes the profiteroles extra fancy without much extra work. I also enjoy how customizable they are—I can fill them with different ice creams or custards and top them with chocolate, caramel, or even fruit sauce. Whether I’m making these for a dinner party or a cozy family dessert, they always get rave reviews.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Craquelin Topping (Optional)
40 g 3 tablespoon Unsalted Butter
20 g 1 1/2 tablespoon Brown Sugar
50 g 1/3 cup Plain Flour

Choux Pastry Buns
125 ml 1/2 cup Water
60 g 1/4 cup Unsalted Butter
15 g 1 tablespoon Caster Sugar
75 g 1/2 cup Plain Flour
2 Eggs

Ice Cream
500 ml 2 cups Vanilla Ice Cream

Chocolate Sauce (Optional)
150 gr 5,5 oz Dark Cooking Chocolate
150 ml 1/2 cup + 2 tablespoon Full Cream Milk

Directions

1. For the craquelin, I melt the butter and let it cool slightly. I mix the flour and brown sugar together, then stir in the butter until smooth. I roll the dough thin between two sheets of baking paper and refrigerate it for 30 minutes.

2. To make the choux pastry, I place water, butter, and sugar in a pot over medium heat until melted. I add all the flour at once and stir until it forms a dough.

3. I cook the dough briefly over low heat, stirring until it dries slightly and leaves a thin film on the pan. I then transfer it to a bowl to cool for 10–15 minutes.

4. I beat the eggs together, then gradually add them to the dough, mixing well until smooth and glossy.

5. I preheat my oven to 180°C (350°F), lightly grease a baking tray, and pipe small mounds of dough onto it. If I’m using craquelin, I cut chilled rounds and place them on top of each mound.

6. I bake for 20 minutes until puffed and golden, then briefly open the oven door to release steam. I bake for another 10–15 minutes so they stay crisp. I transfer them to a cooling rack.

7. For the chocolate sauce, I heat milk until just boiling, pour it over chopped chocolate, let it sit for 30 seconds, and then stir until smooth and glossy.

8. To assemble, I slice each choux bun in half, add a scoop of vanilla ice cream, place the top back on, and drizzle with warm chocolate sauce.

Servings and Timing

This recipe makes about 20 profiteroles. The total time is 55 minutes, with 25 minutes of prep and 30 minutes of baking.

Variations

Sometimes I fill the profiteroles with pastry cream or whipped cream instead of ice cream. I also like experimenting with flavored craquelin, such as adding cocoa powder for a chocolate crunch. For a holiday twist, I drizzle them with caramel sauce or dust with powdered sugar instead of chocolate sauce.

Storage/Reheating

I keep unfilled choux buns in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months. To crisp them up again, I reheat them in a 300°F oven for 5–10 minutes. Once filled with ice cream, I serve them immediately since they don’t store well. Chocolate sauce can be stored in the fridge for up to a week and gently reheated.

FAQs

Can I make the choux pastry ahead of time?

Yes, I bake the choux buns in advance and store them unfilled, then fill them just before serving.

Why did my profiteroles collapse after baking?

That usually happens if they weren’t baked long enough. I make sure to dry them out in the oven so they stay crisp.

Do I have to use craquelin?

No, the profiteroles will still puff beautifully without it—it just adds extra crunch and sweetness.

Can I make these gluten-free?

Yes, I use a good-quality gluten-free flour blend in both the craquelin and choux pastry.

What other fillings can I use besides ice cream?

I sometimes fill them with whipped cream, custard, or even lemon curd.

Can I use white or milk chocolate for the sauce?

Yes, but I reduce the milk slightly since those chocolates are softer and sweeter.

How do I know when the choux pastry is the right consistency?

It should be smooth, glossy, and thick enough to hold its shape when piped, but not so stiff that it doesn’t pipe easily.

Can I pipe different shapes with choux pastry?

Yes, I pipe longer shapes for eclairs or smaller rounds for mini profiteroles.

Can I freeze profiteroles after they’re filled?

No, filled profiteroles don’t freeze well—the ice cream or cream affects the texture.

How do I reheat leftover chocolate sauce?

I gently warm it in a saucepan over low heat or microwave it in short bursts, stirring until smooth.

Conclusion

Classic profiteroles with choux pastry and craquelin are a dessert I love making when I want to impress. The crisp pastry, cool ice cream, and rich chocolate sauce create a perfect balance of textures and flavors. Whether I serve them at a dinner party or as a special family treat, they never fail to delight and bring a touch of French elegance to the table.