Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
This recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and butter are at a rolling boiling before adding the flour!! If your liquid is not hot enough, the flour won't set correctly. The rest is very lovely. My boyfriend loves profiteroles and I made this for his birthday. He was very impressed!
Read MoreI did not like the flavor of the puffs. The cream on the other hand was delish! I had some with my coffee...
Read MoreThis recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and butter are at a rolling boiling before adding the flour!! If your liquid is not hot enough, the flour won't set correctly. The rest is very lovely. My boyfriend loves profiteroles and I made this for his birthday. He was very impressed!
I love profiteroles, but the rose water just takes it to a whole new level. I use a piping bag for the dough (it helps with uniformity, but it isn't necessary), and I usually like to mix the cream with the sugar and the rose water before I whip it. Easier, fewer steps. If you're planning on serving these later, wait to put the chocolate sauce on because once it dries the flavor of the sauce is lost and it just lends an awkward texture to the profiteroles.
I have made these many times, and the BEST way to do it is to use a silicone mat! The will never burn on the bottom and you won't have to chance ruining them when you try to get them off the pan! They come right off with no effort!
Wonderful recipe. Turned out better than I expected. Very light and delicate. EASY to make, took no time at all. I would double the portion of the recipe for the cream filling. I only had enough to fill half of the puffs. Lovely recipe, thank you.
Wow---Who knew making profiteroles was so easy and quick! This recipe makes a beautiful and impressive classic dessert. I followed the tips of other reviewers about adding the flour all at once and everything mixed together perfectly! This recipe is a keeper! Many thanks!
Excellent recipe. Very easy to make. They were so large only one per person was needed, so I had 9 left over!
I did not like the flavor of the puffs. The cream on the other hand was delish! I had some with my coffee...
Quick and easy just make sure that the water is boiling before you add the flour.
I am 13 and a baker so for mothers day I found this and made it my mom was so impressed and now bothers me to make it more and more because she loves them so much!
I made this recipe to try any easier cream puffs from the recipe I have always done, and these went completely flat after they got out of the oven. I have no idea why. I'm going back to my old recipe.
Did not like this. It was probably just me but for one, I didnt have enough cream, and two I don't know how to make sure the puff pastries stayed puffed after being taken out of the oven. If you're going to say "keep them in longer" or something, I couldnt. They were burning.
I have just completed a wedding order for 250 profiteroles and used this recipe - it works exactly as it says. The only thing that I would say is that I used extra large eggs, you want to make sure the dough is not too thick. I got 25 out of each batch. Perfect thank you www.olivetreesymi.eu
I have made these several times in the past, trying to duplicate the profiteroles from a local Italian bistro. These are close. A couple of tips...do not fill them until just before serving because they get soggy, and if you want an extra fabulous layer of flavor, make a creme anglais and set a couple of them in a puddle of that before drizzling them with chocolate ganache... Comes close to heaven. Try them this way filled with chocolate mousse and you are in heaven....
WOW...delicious. Very easy to make. Followed other reviewers' advice on making sure the water + butter was fully boiling before adding flour + eggs and I had no problem. I piped the dough out into small clumps using a zip-lock bag (fill, squeeze out air, cut off small corner and you have a pastry bag). They came out very attractive. Not having any rose water, I added a tsp of vanilla to the cream mixture. At first I planned on not adding the chocolate sauce, but tasting one without it, I felt the puffs needed it. So I melted some semisweet chips and mixed with butter instead of cream and dipped the puffs in that. DELICOUS. Absolutely wonderful; impressive by sight and by taste.
oh my! This recipe is very easy and very, very good! My oven runs hotter so I had to turn the temp down to 400 and baked it for 20 minutes instead of 25-30 mins. Thanks for the recipe, CELTICKIM!
Amazingly easy. They looked (and tasted) delicious. I put them in for about 24 minutes. There was a ton of chocolate sauce left over (not that it's a bad thing), and I was a little short on the cream, I suggest 1 1/3 cups of heavy cream, and to use a little bit more sugar. The cream wasn't overly sweet at all. I also suggest that, after putting the eggs into the batter, to add 1/2 teaspoon of vanilla to give them a bit more flavor. They were definitely pretty, and quite messy. I also suggest to eat them sooner rather than later, for the chocolate hardens and the cream isn't as fluffy. However, they do hold well in the fridge. Thank you tons for this recipe, will be made again!
This review is based on the ease of making these...they turned out lovely. I am serving them with the tops cut off and ice cream with chocolate sauce for the 4th of July. The recipe I used was for half this and it was supposed to make 50...no way. I got 26 and they are about like golf-ball size. UPDATE: these turned out to be kind of a let down...maybe it was just me, but I thought they were pretty bland and the ice cream was just as good without them.
Fantastic! Used the suggestions others made, I used a slightly lower temp, which they turned out perfectly golden (400 F), I only used 3 eggs as mine were XL size, and I used a chopstick and a Ziploc bag with a corner cut out to fill them. Then were fabulous! We made them the night before and then drizzled with sauce before serving. Thanks - I will make these again now that I know how easy they are!
These were absolutely stunning. All I changed was adding about 1/4 tsp of vanilla extract to the cream. Will definitely make again.
Have been learning to bake more than just cookies and this weekend was profiteroles. These took a little patience and several steps but overall easy. Came out great and addictive.
I'm new to cooking and I managed to make these. They were delicious! I made a Chantilly cream for them using vanilla, cream and icing sugar. Thank you so much for your recipe. Profiteroles have always been my favourite but as I rode a motorbike they are not easy for me to get them home without being a total mess! But now I can make my own! Yay!
Tasty! First time I didn’t add flour to water /butter while at a rolling boil. As such flour didn’t expand/cook enough and I ended up with a soupy mess after adding the four eggs. Made a second time after realizing my error and they turned out AMAZING!! SO EASY! I also baked with convection turned off as to keep as much steam as possible in the oven. I also used a pan underneath to allow more steam to be created. I ended up with large puffs and none of them collapsed either. Crispy exterior, soft delicate interior! Thanks for all the other comments on here!
OMG THIS WAS SOOOOOOOOOOO BAD!!!!!!!! I made it for mother's day and it tasted like . all it was, was dough, HORRIBLE! I tried to put the chocolate in, but I couldn't. The dough was SUPER liquidy. it was also very sticky. And most of all, THE TOP of the dough WAS OK, but there was NO BOTTOM at ALL! so ew. I would NEVER RECOMMEND it and DO IT never AGAIN!!!!!!!!!!!!!!!!!!!!!! DISGUSTING!!!!!!!!!!!!!!!!!!!!!!
I made these exactly as recipe stated and have made them many times..no adjustments required.
Very good kind of freaked out when they flatten after pulling them out of the oven turned my back and wow.
I made this recipe three times , each time better than the one before. I'm a pro. Jajajaja
Mixture WAY too runny. I had the butter and water at a rolling boil as other suggested. Seems like there is no way that amount of butter , water and only 1 cup of flour could be anything other than runny.
Just made these and they baked up BEAUTIFULLY - although I took them out at 20 mins! I served with them a small scoop of ice cream (in each puff) and drizzled chocolate syrup over top :) Next time, I'll add just a tsp of sugar to sweeten them up a bit, but they were fine without. If you follow the recipe AS IS, they will come out perfect :)
Couldn't wait for them to cool down the were delicious! I definitely would make them again - I would recommend cooking for 23-25 minutes at 220ºC because mine came out a little burnt.
Made exactly as written. Recipe made about 30 for me. They were gone in a flash. My boys wanted me to make more 2 days later.
Just finished baking the puffs only. I haven't made the cream yet, but that seems to be the easy part. The puffs came out beautiful. I cut into one and tasted. Wonderful. So what did I change...I added 1/2 tsp of vanilla to the water and butter mixture since I read a comment on the blah taste of the puff. I think that added a little something to the dough. Otherwise, that's it. Oh, I can see where you would want height on these. They come out prettier. I had a couple that came out taller due to how I placed the dough. Next time I will use tablespoon or 3/4 of tablespoon of dough and go back with maybe a teaspoon of dough on top of each to give height. I used a small serving spoon this time and prob should've been a little smaller. Great recipe!! Very eye catching!
