18 Delicious Profiteroles Recipes for Every Occasion

Ever find yourself dreaming of that perfect bite-sized dessert that’s as versatile as it is delicious? Look no further! Our roundup of 18 Delicious Profiteroles Recipes for Every Occasion is here to inspire your next baking adventure. Whether you’re craving something classic or eager to experiment with bold new flavors, these profiteroles promise to delight. So, preheat your oven and let’s dive into the sweet possibilities!

Classic Chocolate Profiteroles

So, you’re craving something sweet, huh? These classic chocolate profiteroles are your answer—light, airy, and oh-so-chocolatey.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Heavy cream – 1 cup

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. Tip: The dough should be smooth and shiny.
6. Drop tablespoonfuls of dough onto the prepared baking sheet. Space them 2 inches apart.
7. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for another 15 minutes. Tip: Don’t open the oven door too early, or they might collapse.
8. Let cool on a wire rack.
9. Melt dark chocolate in a double boiler. Let it cool slightly.
10. Whip heavy cream until stiff peaks form. Fold in half of the melted chocolate.
11. Cut each profiterole in half horizontally. Fill with the chocolate cream.
12. Drizzle the remaining melted chocolate over the top.

Delightfully crisp on the outside, with a creamy, rich filling. Serve them chilled for an extra refreshing treat.

Vanilla Cream Filled Profiteroles

Wow, you’re in for a treat with these vanilla cream filled profiteroles. They’re light, airy, and packed with a sweet vanilla cream that’ll have you reaching for seconds.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Vanilla extract – 1 tsp
• Heavy cream – 2 cups
• Sugar – ¼ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be shiny and sticky but hold its shape.
5. Drop tablespoon-sized mounds onto the baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce heat to 375°F and bake for 15 more minutes until golden. Tip: Don’t open the oven door too early, or they might collapse.
7. Let cool completely on a wire rack.
8. For the filling, whip heavy cream, sugar, and vanilla extract until stiff peaks form.
9. Cut each profiterole in half horizontally and pipe or spoon the cream inside.

So, these profiteroles are crisp on the outside, creamy on the inside, and utterly irresistible. Try drizzling them with chocolate sauce or dusting with powdered sugar for an extra special touch.

Strawberry Glazed Profiteroles

Ever had one of those days where you crave something sweet but don’t want to spend hours in the kitchen? These strawberry glazed profiteroles are your answer—light, airy, and just the right amount of sweet.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Strawberry jam – ½ cup
• Heavy cream – 1 cup
• Powdered sugar – ¼ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be glossy and sticky but hold its shape.
5. Drop tablespoon-sized mounds onto the baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce heat to 375°F and bake for another 15 minutes until golden. Tip: Don’t open the oven door too early, or the profiteroles might collapse.
7. Let cool completely on a wire rack.
8. Whip heavy cream with powdered sugar until stiff peaks form. Slice profiteroles in half and fill with whipped cream.
9. Warm strawberry jam slightly and drizzle over the top of each profiterole.

Delightfully crisp on the outside with a creamy, dreamy center, these profiteroles are a showstopper. Serve them at your next brunch or as a fancy dessert—either way, they’re bound to impress.

Matcha Green Tea Profiteroles

Venture into the world of delicate pastries with these Matcha Green Tea Profiteroles. They’re a perfect blend of earthy matcha and sweet, airy choux pastry, making them a unique treat for any occasion.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Matcha powder – 2 tbsp
• Sugar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This step is crucial for the right dough consistency.
4. Remove from heat. Let cool for 2 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Stir in matcha powder until fully incorporated. Tip: Sift the matcha to avoid lumps for a smoother dough.
6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 20-25 minutes, or until the profiteroles are puffed and golden. Do not open the oven door during the first 15 minutes to prevent them from collapsing.
8. Remove from oven. Let cool on a wire rack. Tip: Pierce the side of each profiterole with a knife to release steam and prevent sogginess.

Crave the contrast of crisp shells and soft interiors, with the vibrant matcha flavor shining through. Serve them dusted with powdered sugar or filled with whipped cream for an extra indulgent touch.

Salted Caramel Profiteroles

Mmm, imagine biting into a cloud-like pastry, oozing with rich salted caramel. That’s what you get with these salted caramel profiteroles—a dessert that’s as fun to make as it is to eat.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Salted caramel sauce – 1 cup

Instructions

1. Preheat your oven to 425°F. This high heat helps the profiteroles puff up quickly.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat. Tip: Make sure the butter melts completely before the water boils to ensure a smooth dough.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1 minute.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be shiny and smooth.
5. Drop tablespoon-sized mounds of dough onto a baking sheet, spacing them 2 inches apart. Bake for 20 minutes, then reduce oven to 350°F and bake for 10 more minutes until golden and crisp. Tip: Don’t open the oven door during the first 20 minutes to prevent the profiteroles from collapsing.
6. Let cool on a wire rack. Once cool, slice each profiterole in half horizontally and fill with salted caramel sauce. Tip: For extra flair, drizzle more caramel on top before serving.

Velvety caramel meets crisp, airy pastry in every bite. Serve these profiteroles with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Raspberry Mousse Profiteroles

Kickstart your dessert game with these Raspberry Mousse Profiteroles. They’re light, airy, and packed with a tangy raspberry mousse that’ll have you reaching for seconds.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Raspberry puree – 1 cup
• Heavy cream – 2 cups
• Sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Drop tablespoon-sized mounds of dough onto the prepared baking sheet. Bake for 25 minutes or until golden brown. Tip: Don’t open the oven door too early; it can cause the profiteroles to collapse.
6. While the profiteroles cool, whip heavy cream and sugar to stiff peaks. Gently fold in raspberry puree.
7. Cut the cooled profiteroles in half and fill with the raspberry mousse. Tip: Use a piping bag for a cleaner, more professional look.
8. Chill for at least 30 minutes before serving. Tip: For an extra touch, drizzle with melted chocolate or dust with powdered sugar.

Get ready to enjoy a dessert that’s as delightful to look at as it is to eat. The crisp shell gives way to a creamy, fruity center, making these profiteroles a perfect end to any meal.

Lemon Curd Profiteroles

Wow, have you ever bitten into a profiterole and been greeted by the tangy surprise of lemon curd? These lemon curd profiteroles are a game-changer, combining fluffy choux pastry with the bright zest of homemade lemon curd. Perfect for when you’re craving something sweet but not too heavy.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Lemon curd – 1 cup

Instructions

1. Preheat your oven to 425°F. This high heat is crucial for the profiteroles to puff up properly.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat. Tip: Make sure the butter is fully melted before the water boils to ensure even mixing.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1 minute.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and shiny.
5. Pipe or spoon small mounds of dough onto a baking sheet, leaving space between each for expansion. Bake for 20 minutes, then reduce oven to 375°F and bake for another 15 minutes until golden and crisp. Tip: Don’t open the oven door during the first 20 minutes to prevent the profiteroles from collapsing.
6. Once cooled, slice each profiterole in half and fill with lemon curd. Tip: For extra flair, dust with powdered sugar or drizzle with melted chocolate before serving.

Light, airy, and bursting with citrusy goodness, these profiteroles are a delightful treat. Serve them at your next brunch or as a fancy dessert to impress your guests.

Espresso Infused Profiteroles

Perfect for those mornings when you need a little extra kick, these espresso-infused profiteroles combine the rich flavors of coffee with the light, airy texture of classic French pastry.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Espresso powder – 2 tbsp
• Heavy cream – 1 cup
• Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: This happens quickly, so keep an eye on it.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in espresso powder until evenly distributed throughout the dough.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, or until the profiteroles are puffed and golden. Tip: Resist the urge to open the oven door early, as this can cause them to collapse.
8. While the profiteroles cool, whip heavy cream with powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
9. Once cooled, slice the profiteroles in half horizontally and fill with the whipped cream.

Just imagine biting into these profiteroles: the crisp shell gives way to a creamy, coffee-flavored center. Serve them dusted with extra espresso powder for an even bolder flavor, or drizzle with chocolate sauce for a decadent twist.

White Chocolate Raspberry Profiteroles

Ready to dive into a dessert that’s as fun to make as it is to eat? These white chocolate raspberry profiteroles are little clouds of joy, perfect for when you’re craving something sweet but not too heavy.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• White chocolate – 1 cup
• Raspberry jam – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be glossy and sticky but hold its shape.
5. Drop tablespoon-sized mounds onto the baking sheet, spacing them 2 inches apart.
6. Bake for 25-30 minutes until golden and puffed. Tip: Don’t open the oven door too early, or they might collapse.
7. Let cool on a wire rack. Once cool, slice each profiterole in half horizontally.
8. Melt white chocolate in a double boiler, then drizzle over the tops of the profiteroles.
9. Spread raspberry jam on the bottom halves, then sandwich with the tops.

Enjoy the contrast of the crisp shell with the creamy white chocolate and tangy raspberry. For an extra touch, serve them with a dusting of powdered sugar or a side of vanilla ice cream.

Pistachio Cream Profiteroles

Zesty and sweet, these Pistachio Cream Profiteroles are your next dessert obsession. You’ll love the crisp shells paired with creamy filling.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Pistachio cream – 1 ½ cups
• Powdered sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. Tip: The dough should be smooth and shiny.
6. Pipe or spoon dough onto the prepared baking sheet in small mounds.
7. Bake for 25-30 minutes until golden brown. Tip: Don’t open the oven door too early to prevent collapsing.
8. Let cool completely on a wire rack.
9. Slice each profiterole in half horizontally. Fill with pistachio cream.
10. Dust with powdered sugar before serving.

Enjoy the contrast of the crisp shells against the smooth, nutty cream. For a festive twist, drizzle with melted chocolate or sprinkle crushed pistachios on top.

Dark Chocolate Ganache Profiteroles

Mmm, imagine biting into a cloud-like profiterole, only to find it’s filled with rich, dark chocolate ganache. You’re in for a treat with this recipe that’s as fun to make as it is to eat. Perfect for impressing guests or treating yourself on a lazy Sunday.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Heavy cream – 1 cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be glossy and sticky.
5. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds. Bake for 20 minutes until golden and puffed. Tip: Don’t open the oven door early, or they might collapse.
6. For the ganache, heat heavy cream until just boiling. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
7. Once profiteroles are cool, slice them open and fill with ganache.

Go ahead, dive into these profiteroles where the crisp shell gives way to a velvety chocolate center. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra decadent touch.

Coconut Cream Profiteroles

Guess what? You’re about to make the most dreamy Coconut Cream Profiteroles that’ll have everyone asking for seconds. These little puffs are light, airy, and filled with a luscious coconut cream that’s downright irresistible.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Coconut milk – 1 can
• Sugar – ½ cup

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil over medium heat. Tip: Make sure the butter is fully melted before moving to the next step.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: This happens quickly, so keep an eye on it.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time until smooth.
5. Drop tablespoon-sized mounds onto the prepared baking sheet. Bake for 25 minutes or until golden brown. Tip: Don’t open the oven door too early, or the profiteroles might collapse.
6. While the profiteroles bake, whisk coconut milk and sugar in a bowl until thickened for the filling.
7. Once cooled, slice the profiteroles in half and fill with the coconut cream.

Light as a cloud with a creamy coconut center, these profiteroles are a tropical twist on a classic. Serve them dusted with powdered sugar or drizzled with chocolate for an extra special touch.

Blueberry Cheesecake Profiteroles

Now, imagine biting into a cloud-like profiterole, only to find it’s filled with the creamy dreaminess of blueberry cheesecake. It’s the kind of dessert that makes you pause, then immediately go for another bite.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Cream cheese – 8 oz
• Blueberries – 1 cup
• Sugar – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding flour.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: This step cooks the flour, so keep stirring for about 2 minutes to remove the raw taste.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be glossy and sticky but hold its shape.
5. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart.
6. Bake for 25-30 minutes until golden and puffed. Do not open the oven door early, or they might collapse.
7. While the profiteroles cool, beat cream cheese and sugar until smooth. Fold in blueberries gently.
8. Slice each profiterole in half and fill with the blueberry cheesecake mixture.

You’ll love the contrast between the crisp shell and the lush, tangy filling. Serve them chilled for a refreshing twist, or drizzle with melted chocolate for extra decadence.

Orange Blossom Profiteroles

Did you know that orange blossom profiteroles are the perfect blend of sweet, floral, and creamy? These little puffs are a game-changer for your dessert table, and they’re easier to make than you might think.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Orange blossom water – 2 tsp
• Heavy cream – 1 cup
• Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for another minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth. Stir in orange blossom water.
5. Drop tablespoon-sized mounds onto the baking sheet, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
6. Bake for 25-30 minutes until golden and puffed. Do not open the oven door early, or they might collapse.
7. While the profiteroles cool, whip heavy cream with powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for faster whipping.
8. Cut each profiterole in half horizontally and fill with whipped cream.

Unbelievably light and airy, these profiteroles have a subtle orange blossom aroma that pairs beautifully with the rich cream. Try drizzling them with honey or sprinkling edible flowers on top for an extra special touch.

Tiramisu Inspired Profiteroles

Ever find yourself torn between the creamy dreaminess of tiramisu and the light, airy charm of profiteroles? Well, guess what? You don’t have to choose anymore. These Tiramisu Inspired Profiteroles are your best of both worlds, combining the espresso-kissed, mascarpone-filled goodness of tiramisu with the delicate crunch of a profiterole. Perfect for impressing at dinner parties or treating yourself on a lazy Sunday.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Mascarpone cheese – 1 cup
• Espresso – ½ cup
• Cocoa powder – 2 tbsp

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Make sure the butter is fully melted before adding the flour.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1 minute.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be smooth and shiny.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 25-30 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
7. While the profiteroles cool, whip mascarpone with espresso until smooth. Tip: For a stronger coffee flavor, add a teaspoon of espresso powder to the mixture.
8. Once cooled, slice the profiteroles in half horizontally and fill with the mascarpone mixture.
9. Dust the tops with cocoa powder before serving.

Packed with the rich flavors of coffee and mascarpone, these profiteroles offer a delightful contrast between the crisp shell and the creamy filling. Serve them on a platter with extra cocoa powder and espresso on the side for dipping, and watch them disappear before your eyes.

Peanut Butter and Jelly Profiteroles

Craving something sweet but want to mix it up from the usual? These Peanut Butter and Jelly Profiteroles are a playful twist on the classic combo, perfect for when you’re feeling a bit fancy but still want that nostalgic flavor.

Ingredients

• Water – ½ cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Peanut butter – ½ cup
• Jelly – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Once boiling, add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: Keep stirring for another minute to cook the flour slightly, which helps the profiteroles hold their shape.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and shiny.
5. Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your finger and gently press down any peaks for a smoother top.
6. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
7. Let the profiteroles cool completely on a wire rack. Once cooled, slice them in half horizontally.
8. Fill the bottom halves with a teaspoon of peanut butter and a teaspoon of jelly, then replace the tops. Tip: For extra flair, drizzle melted peanut butter over the top before serving.

Delightfully crisp on the outside with a soft, airy interior, these profiteroles are a fun and elegant way to enjoy peanut butter and jelly. Serve them at your next brunch for a surefire conversation starter, or enjoy them as a decadent afternoon treat.

Chai Spiced Profiteroles

These chai spiced profiteroles are your next favorite treat, blending the warmth of chai with the light, airy texture of classic profiteroles. Perfect for when you’re craving something sweet with a spicy twist.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Chai spice mix – 2 tsp
• Heavy cream – 1 cup
• Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring for an extra minute to cook the flour slightly.
4. Remove from heat and let cool for 5 minutes. Then, beat in eggs one at a time until smooth.
5. Stir in chai spice mix until fully incorporated.
6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25 minutes or until golden brown. Tip: Resist opening the oven door early to prevent deflating.
8. While the profiteroles cool, whip heavy cream with powdered sugar until stiff peaks form.
9. Cut each profiterole in half and fill with the whipped cream. Tip: Use a piping bag for neat filling.

Light and fluffy with a hint of spice, these profiteroles are a delightful twist on the classic. Serve them dusted with extra chai spice or drizzled with caramel for an extra indulgent touch.

Black Forest Profiteroles

Zesty and decadent, these Black Forest Profiteroles are your ticket to impressing at any gathering. You’ll love how the rich chocolate and cherry flavors come together in a light, airy pastry.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 4
• Dark chocolate – 8 oz
• Heavy cream – 1 cup
• Cherry jam – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding flour.
3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 2 minutes. Then, beat in eggs one at a time until smooth. Tip: The dough should be glossy and hold its shape.
5. Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart.
6. Bake for 25-30 minutes until golden and puffed. Do not open the oven door early, as this can cause them to collapse.
7. Let cool completely on a wire rack. Meanwhile, melt dark chocolate in a double boiler. Tip: Stir constantly to avoid burning.
8. Whip heavy cream until stiff peaks form, then fold in cherry jam.
9. Slice each profiterole in half horizontally, fill with the cherry cream, and drizzle with melted chocolate.

Yum! These profiteroles are a perfect mix of crispy shell and creamy filling. Serve them on a platter with extra chocolate drizzle and fresh cherries for a show-stopping dessert.

Conclusion

Zesty, delightful, and utterly irresistible, these 18 profiteroles recipes are your ticket to impressing at any gathering. Whether you’re a novice or a seasoned baker, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one stole your heart—drop us a comment below! And if you found this roundup as sweet as we did, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos