How to make profiteroles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil is a lower-calorie option.

Add 3/4 cup of milk and 3/4 cup of water to a saucepan over medium heat.

Add 2/3 cup of butter to the saucepan.

Add 1 tsp of sugar and 1/2 tsp of salt to the mixture.

Heat until it reaches a simmer, then reduce to medium-low.

Add 2 cups of flour and stir with a wooden spoon until it forms a smooth dough ball that cleans the sides of the pot.

Transfer the dough to a stand mixer with the paddle attachment and mix on medium to cool down the dough.

With the mixer still running, add 5 eggs one at a time until you have a thick batter, scraping down the bowl as needed.

Prepare a large piping bag with a large circular tip.

Pipe about 1 to 2 teaspoons of batter onto a lined baking sheet, spacing them about 1.5 inches apart.

Wet your fingertips with water and smooth down the tops of the dough balls to prevent burning.

Preheat the oven to 400°F.

Bake the profiteroles for 10 minutes at 400°F, then reduce the temperature to 375°F and bake for an additional 15 minutes until golden and hollow.

Let the profiteroles cool completely before filling.

To fill, either cut them open or use a piping bag to poke a hole and fill them with cream until you feel the weight in your hand.

Optionally, drizzle with chocolate, dip in caramel, or dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens