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Today, I am thrilled to unveil a well-guarded secret—a remarkable recipe that will introduce a touch of grace into your dining experience: Whipped Cream Profiteroles! Join me on this delightful journey into the world of delicate puffs and luscious cream fillings. 🍰✨For more culinary inspiration and a treasure trove of mouthwatering recipes, be sure to visit my blog here!
Let me transport you to a cherished memory etched in my heart, the day I first encountered a profiterole. It marked the beginning of a lasting love affair with this exquisite dessert. Imagine a dance of textures and flavors, a sweet symphony that harmonized on my taste buds. Visualize the smooth, velvety cream cradled within a crispy, golden puff, akin to a celestial duet performing a harmonious dance. This creates a perfect fusion of taste and texture, leaving one utterly enchanted. If you crave a dessert that offers the comforting warmth of a loving embrace, then you absolutely must embark on the captivating journey of creating these profiteroles. Take my word for it; each bite is a magical, enchanting whisper of sweet sophistication. 🌟

What sparked the idea for crafting this Whipped Cream Profiteroles recipe?
An excellent query! The inspiration behind this recipe springs from a profound passion for the intricate craft of pastry-making. I aspired to devise a dessert that not only tantalized the taste buds but also added an element of sophistication to any occasion. Profiteroles have long captivated me with their fusion of crisp outer shells and creamy centers, and my desire was to share this fascination with others.

Could you impart some advice for achieving the perfect golden hue in your profiteroles?
Certainly! Attaining that flawless golden puff hinges on technique and patience. Firstly, ensure your dough is thoroughly mixed and velvety smooth. When piping out the rounds, apply a gentle, steady hand to create uniform shapes. During the baking process, resist the temptation to open the oven door prematurely, as doing so can lead to deflation. Allow them to bake undisturbed until they achieve a splendid golden brown and a delightful crispiness.

What’s the best way to store these Whipped Cream Profiteroles if I have leftovers?
Excellent question! While these profiteroles are often devoured quickly, if you do happen to have leftovers, it’s best to store them in an airtight container in the refrigerator. This will keep them fresh for up to two days. However, for the best experience, I recommend enjoying them as soon as possible to savor their full, delightful freshness.

Can I get creative with the cream filling? Are there alternative flavors I can experiment with?
Absolutely, and I encourage culinary creativity! While the classic vanilla cream is divine, you can certainly experiment with different flavors. Consider adding a touch of chocolate, a hint of citrus zest, or even a splash of your favorite liqueur to the cream filling for a unique twist. Profiteroles are a canvas for your culinary imagination!

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes


  • For the Choux Pastry:
  • 1 cup of Water
  • 1/2 cup (1 stick) of Unsalted Butter
  • 1 cup of All-Purpose Flour
  • 1/4 teaspoon of Salt
  • 4 Large Eggs
  • For the Luscious Cream Filling:
  • 2 cups of Whole Milk
  • 1/2 cup of Granulated Sugar
  • 2 Egg Yolks
  • 1 Whole Egg
  • 1/4 cup of Cornstarch
  • 2 tablespoons of Unsalted Butter
  • 2 teaspoons of Vanilla Extract


  • For the Choux Pastry:
  1. Preheat your oven to a welcoming 400°F (200°C). Prepare your baking sheets by lining them with parchment paper, creating the canvas for your profiterole artistry.
  2. In a saucepan, let 1 cup of water and 1/2 cup of unsalted butter waltz together over medium heat until they create a lively, bubbling duet. Then, introduce 1 cup of all-purpose flour and 1/4 teaspoon of salt. Stir with a deft hand until a harmonious dough forms, promising golden puffs.
  3. Once your dough has cooled to a gentle whisper, invite 4 large eggs to join the dance, one at a time. Ensure each egg is well-incorporated before extending the invitation to the next. This is where the magic happens, as the eggs transform the dough into a silky masterpiece.
  4. With a piping bag, artfully shape your dreams onto the parchment paper, creating delicate rounds. Remember, a soft touch with a dampened fingertip will tame any unruly peaks.
  5. Allow your profiteroles to perform their ballet in the oven for a span of 20-25 minutes until they shimmer with a golden, crispy elegance. During this time, resist the temptation to peek, for patience is the conductor of this symphony.
  • For the Luscious Cream Filling:
  1. In another pan, let 2 cups of whole milk and 1/2 cup of granulated sugar serenade each other with a gentle simmer, creating a sweet melody in the process
  2. In a separate bowl, whisk together 2 egg yolks, 1 whole egg, 1/4 cup of cornstarch, and the remaining sugar until they form a harmonious blend, akin to the notes of a symphony.
  3. Gradually incorporate the hot milk mixture into the egg blend, creating a seamless union of flavors. Return this symphony to the pan, whisking with care until it swells into a thick, creamy crescendo.
  4. Off the heat, let 2 tablespoons of unsalted butter and 2 teaspoons of vanilla extract join the performance, infusing the cream with a final touch of elegance. Cool this symphony until it reaches a state of utter serenity and chill.

Cooking tips :

  • Start with fresh eggs, high-quality butter, and pure vanilla extract. The freshness of your ingredients can significantly impact the flavor of your profiteroles.
  • Allow your eggs to come to room temperature before using them. This helps create a smoother and more stable choux pastry dough.
  • When piping the choux pastry onto the baking sheet, aim for uniform sizes to ensure even baking. If you don’t have a piping bag, you can use a zip-top plastic bag with the corner snipped off.
  • While baking, resist the temptation to open the oven door, especially during the first 15-20 minutes. Opening the door can cause the profiteroles to collapse.
  • After baking, allow the profiteroles to cool on a wire rack. This prevents them from becoming soggy on the bottom due to trapped steam.
  • Get creative with the cream filling. Consider adding citrus zest, a hint of coffee extract, or a drizzle of chocolate ganache for unique flavor variations.
  • To fill the profiteroles, you can poke a small hole in the bottom of each one with a skewer or the tip of a knife. This allows you to pipe the cream filling inside without damaging the delicate puffs.
  • Profiteroles are at their best when served soon after assembly. The combination of the crisp pastry and creamy filling is most delightful when fresh.

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