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Profiteroles (Cream Filled Pastry Puffs)


One of my good friends sent me an article recommending this classic French bistro right before one of my trips to Paris. It was a picturesque restaurant right near Place des Victoires in the 1st arr., and was conveniently named Bistrot des Victoires

The restaurant’s menu featured a lot of my favorite bistro items like steak frites and soupe à l’oignon, so I knew that I definitely wanted to pop in. The restaurant served a tasty steak, but what’s always stood out in my memory from that night were the profiteroles I ordered for dessert.

They were so wildly decadent that I just couldn’t help but clap my hands in glee over the dessert presented before me. 

Before I saw what the profiteroles looked like, I remember looking at the dessert menu and feeling entirely intrigued. Pate a choux pastry filled with ice cream and drenched in warm chocolate sauce. Who could say no to anything covered in chocolate?

And after the storm that I had walked through that night to get to the restaurant, I felt like I deserved a sinfully good treat like profiteroles. Obviously, it was a fantastic choice as I haven’t been able to forget it.  

Those two profiteroles that night definitely wiped away any previous sorrow I felt for my broken umbrella and frizzy hair. 


These profiteroles are just as delicious as the ones I enjoyed in Paris. They’re made with delicate pate a choux pastry, which is easier to make than you probably think. A simple combination of staple ingredients in a small saucepan will yield the pastry dough you need for the base of the profiteroles.

The pastry dough is then piped out into mounds on a baking sheet, baked for approximately 30 minutes, then cooled until ready to be filled. Profiteroles can be filled with pastry cream, whipped cream (like they are in this Paris Brest), or ice cream as they’re shown here.

A horizontal slice through the pastry leaves the perfect opening for sweet vanilla ice cream. And then as if these profiteroles weren’t tantalizing enough, they’re doused in warm chocolate ganache for pure indulgence.

As the French would say, c’est la vie!

Serves 8
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  1. 1/2 cup water
  2. 1/4 cup unsalted butter
  3. 1/2 tsp granulated sugar
  4. 1/4 tsp salt
  5. 1/2 cup all-purpose flour
  6. 2 eggs
  7. 2 oz. dark or semi-sweet chocolate
  8. 3 tbsp heavy cream
  9. vanilla ice cream, for filling
  1. Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
  2. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.
  3. Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes).
  4. Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in.
  5. Fill a pastry big with a 1 inch opening with the pastry dough. Pipe round 1 1/2" mounda onto the baking sheet, leaving at least an inch of space between each other.
  6. Bake the pastry for 10 minutes at 425°F, then WITHOUT opening the oven door, reduce the oven temperature to 375°F. Continue to bake the pastry for another 25 to 30 minutes, until the pastry puffs are golden.
  7. Transfer the pastry puffs to a cooling rack to cool completely. Once cool, take a serrated knife and make horizontal cuts through each puff to split each puff into two halves (top and bottom).
  8. Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until it's melted and smooth.
  9. Place a couple of mini scoops of ice cream over each pastry puff's bottom half, then cover with the top half. Pour ganache over profiteroles.
Mon Petit Four
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  • Reply Angela Field

    Mmm profiteroles… I am a huge fan of choux as you probably well know from my blog Beeta!

    These look delicious and filling them with ice-cream sounds amazing.

    February 18, 2016 at 12:46 pm
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Angela! The ice cream is definitely a yummy filling to try! 🙂

      February 24, 2016 at 3:08 am
  • Reply Justin McChesney

    These look beyond amazing. Brings back memories of our trip to Paris last year. 🙂

    February 18, 2016 at 8:16 pm
    • Reply Beeta @ Mon Petit Four

      Aw thanks Justin! So glad these bring back fond memories <3

      February 24, 2016 at 3:08 am
  • Reply Karrie @

    Okay, gotta tell you this…when I first met my Hubby and he found out I liked to cook, he asked me if I knew how to make profiteroles. I said yes and promptly made them for him the following week. Then I got a ring. hahahaha! Just kidding, I didn’t get a ring that fast but I like to think making the profiteroles hurried things up a bit 😉 He likes them filled with pastry cream that has whipped cream folded in, so it’s a little lighter. I’m hosting a dinner party in less than 2 weeks and will make these with the ice cream for dessert. They will be perfect because you know everyone will love them and Hubby will be so happy too. Perfect timing with your fabulous recipe. Thank you Paris and thank you Beeta! heeheehee 🙂

    February 18, 2016 at 8:23 pm
    • Reply Beeta @ Mon Petit Four

      Your hubby definitely made the smart choice because you are an amazing cook! I would kill to enjoy one of your dinners!! <3 This recipe is pretty much foolproof so I have no doubt you will make excellent profiteroles! Enjoy, my dear, and thank you!!!

      February 24, 2016 at 3:09 am
  • Reply Kathleen | Hapa Nom Nom

    Who won’t love something drizzled in warm chocolate indeed! These are honestly the prettiest profiteroles I’ve ever seen! I would an entire plate all to myself 🙂

    February 19, 2016 at 11:54 pm
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Kathleen! That is so kind of you to say <3

      February 24, 2016 at 3:09 am
  • Reply Jessica Holmes

    Wow! These look incredible Beeta! I love how you tackle every kind of pastry – pastry still scares me a little! But these look like absolutely perfection. Pinned!

    February 21, 2016 at 10:20 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Jessica! Honestly, so many French pastries look scarier than they really are! These are such a cinch – you will have no problem making these! XO

      February 24, 2016 at 3:10 am
  • Reply Marissa

    Amazing how a good profiterole can make up for the worst of broken umbrellas and frizzy hair. 🙂 These look wonderful, Beeta. And I’m off to check out your French Onion Soup recipe (how did I miss it!?!?!), because I imagine it’s spectacular and I have some Comte in the fridge in need of a recipe…

    February 22, 2016 at 7:05 pm
    • Reply Beeta @ Mon Petit Four

      lol, Thanks Marissa!! The French onion is one of my favorites – hope you enjoyed! XO

      February 24, 2016 at 3:10 am
  • Reply Sarah

    These are so beautiful! Reminds me of looking into the window display of the French bakery by my apartment – I can just picture these resting next to the mousse cake. The chocolate drizzle on ice cream combination sounds amazing.

    February 24, 2016 at 3:52 am
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Sarah! That is so so kind of you to say <3

      March 7, 2016 at 8:02 am
  • Reply Starla Bates

    Those look and sound delicious. These make me think of my sweet Nana- she would be the biggest fan! xo

    February 25, 2016 at 9:20 pm
    • Reply Beeta @ Mon Petit Four

      Thank you, Starla! So happy to have inspired a sweet memory <3

      March 7, 2016 at 8:03 am
  • Reply Louise Robinson

    I can’t imagine there is anyone in the world who wouldn’t like your gorgeous choux buns stuffed with ice cream and covered in chocolate sauce! This has to be the way to any food lovers heart. Or maybe its just the way to mine… 😉 xx

    March 6, 2016 at 10:53 pm
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Louise! You’re too sweet <3 This is definitely the way to my heart too 😉

      March 7, 2016 at 8:03 am

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