How to Make Classic Cream Puffs - Profiteroles | with Chocolate Ganache

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option that adds richness.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can be a more affordable option for flavor.

Preheat the oven to 425 degrees Fahrenheit.

In a medium-sized saucepan over medium heat, add 1 cup of water and 1/2 cup of unsalted butter. Cook until the butter melts and the mixture comes to a simmer.

Once simmering, add 1/4 teaspoon of salt and 1 cup of all-purpose flour. Cook until a dough ball starts to form, then continue cooking for about 30 seconds.

Remove the dough from heat and place it in a large mixing bowl, spreading it out to cool faster. Let it cool at room temperature for about 15 to 20 minutes until lukewarm.

Line a large baking sheet with parchment paper. Prepare a pastry bag with a medium-sized round tip.

Bring 4 large eggs to room temperature. Once the dough is lukewarm, add the eggs one at a time, mixing with a hand mixer after each addition until a smooth and elastic dough forms.

Prop the pastry bag in a measuring cup and add the dough. Pipe the dough onto the parchment paper in medium-sized dollops, leaving space between each puff.

Tap down any sharp points on the piped dough. Bake in the preheated oven at 425 degrees Fahrenheit for 10 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for 30-35 minutes until golden brown.

Do not open the oven door while baking to prevent collapsing. Check for a rich golden brown color.

Once baked, let the cream puffs cool on the baking sheet at room temperature.

Prepare the filling by whisking 2 cups of very well chilled heavy cream with 3/4 cup of confectioners sugar and 1 teaspoon of vanilla extract on low speed, then increase to medium speed for about 4-5 minutes until stiff peaks form.

Add 1.5 cups of chilled vanilla pastry cream to the whipped cream and mix until combined. Chill the filling in the refrigerator.

Cut off the tops of the cooled cream puff shells with a serrated knife to fill them with the cream filling, or poke a hole in the bottom to fill from the inside.

Fill the cream puffs with the cream filling and place the tray in the refrigerator to chill for a couple of hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens