Choux Pastry for Profiteroles
Simple for tea or a festive table, dessert or appetizer! Choux pastry for profiteroles always works with this recipe! They rise well and don’t collapse when baked. Filled with delicate sweet cream or savory cheese filling, this treat is sure to please your family and guests!
Updated : 19 September, 2025
Easy
About 30 min.
Ingredients
150 grams
Wheat flour
125 milliliters
Milk
100 grams
Butter
4
Chicken eggs
125 milliliters
Water
0.5 teaspoon
Sugar
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-quality wheat flour, premium grade. Be sure to sift it to aerate - this will make the pastry lighter. Take the eggs out of the fridge in advance so they reach room temperature.
Step 2
Pour milk and water into a saucepan. Use clean, filtered water. Add the butter. Place the pan on the stove and cook over low heat, stirring constantly so the mixture doesn’t burn.
Step 3
Once the butter has melted and steam appears, add a pinch of salt and sugar. Stir well and continue cooking. If making sweet profiteroles, add about 1 tablespoon sugar; for savory fillings, ½ teaspoon sugar is enough.
Step 4
The mixture should not fully boil. As soon as you see the first bubbles, turn off the heat. Add all the flour at once and quickly stir with a wooden or silicone spatula. The dough should form into a ball and easily pull away from the sides of the pan.
Step 5
When the dough has cooled slightly, transfer it to a blender or mixer bowl. Add one egg and beat on medium speed. Then add the second, mix again, and repeat with the third and fourth eggs.
Step 6
The dough should be smooth, uniform, and slightly runny.
Step 7
Transfer it into a piping bag. Line a baking sheet with parchment paper or a silicone baking mat. Pipe circles about 1.5 in (4 cm) apart. You can use a closed star nozzle for decorative shapes or simply spoon the dough. Bake in a preheated oven at 400°F (200°C) for 10 minutes, then reduce to 350°F (180°C) and bake another 20-25 minutes.
Step 8
Keep in mind that all ovens bake differently, so times may vary. The key is to bake the profiteroles fully: the tops should be golden brown, and if you tap them, they should sound hollow. Then turn off the oven, leave the door slightly open, and let them cool for 10-15 minutes. Fill completely cooled profiteroles with sweet or savory fillings. Serve as an appetizer or dessert.