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Classic Profiteroles Recipe with Choux Pastry and Craquelin

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Classic profiteroles made with airy choux pastry and topped with craquelin for a delicate crunch. Filled with creamy vanilla ice cream and drizzled with rich chocolate sauce, this French-inspired dessert is elegant yet approachable.

Ingredients

Craquelin Topping (optional):
40 g (3 tbsp) unsalted butter
20 g (1 1/2 tbsp) 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 tbsp) caster sugar
75 g (1/2 cup) plain flour
2 eggs

Ice Cream:
500 ml (2 cups) vanilla ice cream

Chocolate Sauce (optional):
150 g (5.5 oz) dark cooking chocolate
150 ml (1/2 cup + 2 tbsp) full cream milk

Instructions

  1. Prepare the craquelin: melt butter and let cool slightly. Mix flour and brown sugar, then stir in butter until smooth. Roll thin between two sheets of baking paper and refrigerate for 30 minutes.
  2. Make the choux pastry: place water, butter, and sugar in a saucepan over medium heat until melted. Add flour all at once, stirring until a dough forms.
  3. Cook briefly on low heat until dough dries slightly and leaves a thin film on the pan. Transfer to a bowl and cool 10–15 minutes.
  4. Beat eggs together and gradually mix into the dough until smooth and glossy.
  5. Preheat oven to 180°C (350°F). Lightly grease a baking tray and pipe small mounds of dough onto it. If using craquelin, cut chilled rounds and place on top of each mound.
  6. Bake 20 minutes until puffed and golden. Open oven door briefly to release steam, then bake another 10–15 minutes to crisp. Transfer to a cooling rack.
  7. Prepare the chocolate sauce: heat milk until just boiling, pour over chopped chocolate, let sit 30 seconds, then stir until smooth.
  8. Assemble: slice choux buns in half, add a scoop of vanilla ice cream, place tops back on, and drizzle with warm chocolate sauce.

Notes

Fill with pastry cream or whipped cream instead of ice cream for variety.

Add cocoa powder to craquelin for a chocolate twist.

Drizzle with caramel sauce or dust with powdered sugar for holiday flair.

Unfilled choux buns can be stored at room temperature for 2 days or frozen for 2 months.

Reheat choux buns at 300°F for 5–10 minutes to crisp before filling.

Chocolate sauce can be refrigerated up to 1 week and gently reheated.

Use gluten-free flour blend for a gluten-free version.

Nutrition

Find it online: https://chocolatecoveredamy.com/classic-profiteroles-recipe-with-choux-pastry-and-craquelin/