Desserts

Vanilla Cream Profiteroles

Name: Vanilla Cream Profiteroles
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12 puffs
Cuisine: French
Ingredients: 1 cup ( 240 g ) Water; 1/2 tsp ( 3 gr ) Salt; 1 tbsp ( 12 gr ) sugar; 110 g Unsalted butter; 1 cup ( 120 g ) All-purpose flour; 3 Large eggs (whisked); 6 Egg yolks; 1/2 cup ( 100 g ) sugar; 3 tbsp ( 30 g ) Cornstarch; 1/4 tsp ( 2 gr ) Salt; 360 g Milk; 360 g Heavy cream; 15 g Unsalted butter; 1 tsp ( 5 gr ) Vanilla extract; 250 g Heavy cream (chilled); 1 tbsp sugar (12 g); Optional Powdered sugar (for dusting)

Light choux pastry shells filled with silky vanilla cream for a classic dessert that is crisp, airy, and delicate.

Prep: 30 min
Cooking: 10 min
Baking: 40 min
Resting: 30 min
Total: 1 h 50 min
Yield: 12 puffs
Difficulty: Medium

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Ingredients & steps

22 steps · 4 stages · 1 h 50 min total

Ingredients

12 puffs

Choux Pastry Dough

1 cup ( 240 g ) Water
1/2 tsp ( 3 gr ) Salt
1 tbsp ( 12 gr ) sugar
110 g Unsalted butter
1 cup ( 120 g ) All-purpose flour
3 Large eggs, whisked

Pastry Cream Base

6 Egg yolks
1/2 cup ( 100 g ) sugar
3 tbsp ( 30 g ) Cornstarch
1/4 tsp ( 2 gr ) Salt
360 g Milk
360 g Heavy cream
15 g Unsalted butter
1 tsp ( 5 gr ) Vanilla extract

Diplomat Cream & Finishing

250 g Heavy cream, chilled
1 tbsp sugar, 12 g
Optional Powdered sugar, for dusting

Utensils

Frying pan
Spatula
Hand whisk
Electric mixer
Mixing bowl
Piping bag
Piping tip
Parchment paper
Baking tray
Pot
Sieve or strainer
Plastic wrap
Serrated knife
Sieve

Instructions

1In a saucepan or wide skillet, combine the water, salt, and granulated sugar. Stir gently with a spatula, then add the cubed butter.
2Place the pan over medium heat and stir until the butter is completely melted and the liquid reaches a boil.
3Add all of the flour at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
4Cook the dough on the stovetop for another 1 to 2 minutes, stirring constantly, until a thin film forms on the bottom of the pan and moisture has evaporated.
5Transfer the dough to a glass mixing bowl and spread it out slightly to allow steam to escape and cool down.

Nutrition (estimate)

280 kcal · 5g protein · 19g fat

Prep: 30 min
Cooking: 10 min
Baking: 40 min
Resting: 30 min
Total: 1 h 50 min
Yield: 12 puffs
Difficulty: Medium

Ingredients

Choux Pastry Dough

1 cup ( 240 g ) Water
1/2 tsp ( 3 gr ) Salt
1 tbsp ( 12 gr ) sugar
110 g Unsalted butter
1 cup ( 120 g ) All-purpose flour
3 Large eggs, whisked

Pastry Cream Base

6 Egg yolks
1/2 cup ( 100 g ) sugar
3 tbsp ( 30 g ) Cornstarch
1/4 tsp ( 2 gr ) Salt
360 g Milk
360 g Heavy cream
15 g Unsalted butter
1 tsp ( 5 gr ) Vanilla extract

Diplomat Cream & Finishing

250 g Heavy cream, chilled
1 tbsp sugar, 12 g
Optional Powdered sugar, for dusting

Utensils

Frying pan · Spatula · Hand whisk · Electric mixer · Mixing bowl · Piping bag · Piping tip · Parchment paper · Baking tray · Pot · Sieve or strainer · Plastic wrap · Serrated knife · Sieve

Instructions

Make the Choux Dough

In a saucepan or wide skillet, combine the water, salt, and granulated sugar. Stir gently with a spatula, then add the cubed butter.
Place the pan over medium heat and stir until the butter is completely melted and the liquid reaches a boil.
Add all of the flour at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Cook the dough on the stovetop for another 1 to 2 minutes, stirring constantly, until a thin film forms on the bottom of the pan and moisture has evaporated.
Transfer the dough to a glass mixing bowl and spread it out slightly to allow steam to escape and cool down.

Incorporate Eggs & Bake Puffs

Preheat your oven to 190°C (374°F) and line a large baking sheet with parchment paper.
In a measuring cup or small bowl, crack and whisk the 3 eggs until smooth.
Gradually add the whisked eggs to the dough in several additions using an electric mixer, mixing thoroughly between each addition until the dough becomes smooth, glossy, and falls from a spatula in a thick ribbon.
Transfer the choux dough into a piping bag fitted with a star tip. Pipe round mounds onto the parchment-lined baking sheet, leaving ample space between each.
Dip your finger in water and gently press down any raised peaks on the piped dough to prevent scorching.
Bake at 190°C (374°F) for 20 minutes, then lower the heat to 170°C (338°F) and bake for an additional 20 minutes until golden and puffed. Do not open the oven door during baking to avoid collapse. Let the shells cool completely.

Prepare the Pastry Cream

Separate 6 egg yolks into a mixing bowl. Add 100g sugar, 30g cornstarch, and 1/4 tsp salt. Whisk until smooth and uniform.
In a saucepan, heat 360g milk and 360g heavy cream over medium heat until almost simmering.
Slowly temper the egg yolk mixture by pouring in a steady stream of hot milk and cream while whisking constantly.
Return the entire mixture back to the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens and holds a clean line across the back of the spatula.
Remove from heat and stir in 15g butter and 1 tsp vanilla extract until smooth and glossy.
Pass the warm custard through a fine-mesh sieve into a shallow dish for a silky texture. Cover directly with plastic wrap touching the surface and refrigerate for at least 30 minutes.

Whip Diplomat Cream & Assemble

In a clean bowl, combine 250g chilled heavy cream and 1 tbsp sugar. Beat with a hand mixer until stiff peaks form.
Add the chilled pastry cream into the whipped cream and beat until fully combined, smooth, and fluffy.
Transfer the diplomat cream into a piping bag fitted with a star tip.
Slice each cooled cream puff in half horizontally. Pipe a generous spiral of diplomat cream onto the bottom shell and place the top cap back on.
Dust the assembled cream puffs with powdered sugar before serving.

Notes

Store filled cream puffs in an airtight container in the refrigerator for up to 3 days.
Unfilled baked shells can be frozen for up to 1 month and crisping in a warm oven for a few minutes before cooling and filling.

Tips

Keep the oven door closed throughout the entire baking time to prevent steam loss, which causes choux shells to deflate.
Dipping your finger in water before smoothing dough peaks prevents the sharp tops from burning in the oven.
Make sure plastic wrap presses directly against the surface of warm custard to stop a skin from forming while chilling.

Nutrition (estimate)

280 kcal · 5g protein · 19g fat

Watch the method

Perfect Profiteroles Every Time | Crispy Choux & Creamy Vanilla Filling

7:02

See exactly how we make Vanilla Cream Profiteroles in the studio — the same step-by-step flow we use when testing this recipe.

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Frequently asked

Cream puffs usually collapse if they are taken out of the oven too early, if the oven door was opened prematurely, or if excess moisture remained inside the dough.

Yes, pastry cream can be made up to 2 days ahead and kept chilled in the refrigerator. Fold in the freshly whipped cream right before filling the puffs.