When I figured out how to take 6 simple ingredients and end up with Profiteroles, it was the first time that I really felt like I could cook anything.

I adore Julia Child. Julia was a pioneer, she came into our homes and showed us not to take cooking so seriously. In some ways, I can see bits of myself in Julia. She had a hard time finding her way and I have often felt that I lacked direction during periods of my life. But for both of us, it was food that helped us find our way. On Wednesday, Julia Child would have been 100 years old. Happy Birthday, Julia. You have no idea how you have impacted my life and the lives of so many others.

I was sent this sweet book called, Bon Appetit! The Delicious Life of Julia Child. I came into the bedroom to find Ava engrossed in this book. The art work is whimsical and tells the sweet story of Julia’s life.
To celebrate Julia’s life, I needed to make profiteroles. When I figured out how to take 6 simple ingredients and end up with cream puffs, it was the first time that I really felt like I could cook anything. When you learn how to make the very simple pâte á choux, you can make so many things with it. Sweet and savory. I filled mine with whipped cream and poured chocolate sauce over. Some like to fill theirs with ice cream, but I love to use whipped cream. I have made these so many times and in so many ways, and every time I think of Julia. I am so thankful that she wrote Mastering the Art of French Cooking; it gave me the confidence to make a fancy French dessert and, from there, anything that I wanted.

Ingredients
- 1 cup water
- 6 tbsp butter
- pinch salt
- 1 tsp sugar
- 1 cup flour
- 4 eggs
- whipped cream
- chocolate sauce
Instructions
- Step 1: Preheat oven to 425°F. Put the water, butter, salt, and sugar in a saucepan. Bring to a boil. Take the saucepan off of the heat. Add the flour. Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.



- Step 2: Put the mixture into the bowl of a mixer or a large bowl. Beat until it breaks up a little. Add eggs one at a time. It might seem like it is not going to come back together, but keep mixing, it will. Transfer the batter into a piping bag.



- Step 3: Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks.

- Step 4: Bake in the oven for 15 to 20 minutes. They will be golden brown and puffed. Slice the puffs in half and fill with whipped cream or ice cream.


- Step 5: Pour chocolate sauce over. Bon Appetit!

What Else To Make With Pâte à Choux
Cream Puffs: One of the most classic uses for pâte à choux is to make cream puffs. These small, round pastries are typically filled with whipped cream, pastry cream, or ice cream.
Eclairs: These long, rectangular pastries that are also made from pâte à choux. They are typically filled with pastry cream and topped with chocolate ganache.
Churros: Given their Mexican heritage, churros aren’t completely unfamiliar to most Americans. Similar to a donut in that they are a type of fried dough pastry that are made from a choux-like dough. They are often served with a cinnamon-sugar coating and a chocolate dipping sauce.
Beignets: Beignets are a type of fried pastry that are also similar to donuts. They are made from a choux-like dough and can be filled with a variety of sweet or savory fillings.
Gougères: Gougères are savory cheese puffs that are made from pâte à choux. They are typically flavored with cheese, herbs, or spices.
FAQs
You can brush them with egg wash. That will give them that sheen when they are baked.
I use water and it is Julia’s recipe.
No, they’re related but not the same. Pâte à choux is the pastry that, when filled with various creams, makes a profiterole.
Use exact measurements, especially for the flour. Cook it on the stovetop long enough to get rid of the excess moisture. You want it smooth and elastic, not thick and dry. Mix well after each egg; you don’t want to add them too quickly. Test the consistency by lifting a spoon out of the dough. The dough should form a V-shape and then slowly fall back into the bowl. If it’s too thick, add a little more liquid; if it’s too thin, add a little more flour.
How To Store Profiteroles
If your profiteroles haven’t been filled yet, let them cool completely then store them in an airtight container for up to 2 days at room temperature. You can also freeze them for up to 2 months. If you’ve already filled them then store them immediately in the fridge in an airtight container. They should be eaten within 24 hours. I don’t recommend freezing profiteroles.

Delicious Chocolate Profiterole Recipe
Ingredients
- 1 cup water
- 6 Tablespoons butter
- pinch salt
- 1 teaspoon sugar
- 1 cup flour
- 4 eggs
- whipped cream
- chocolate sauce
Instructions
- Put the water, butter, salt, and sugar in a saucepan. Bring to a boil. Take the saucepan off of the heat. Add the flour. Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.
- Put the mixture into the bowl of a mixer or a large bowl. Beat until it breaks up a little. Add eggs one at a time. It might seem like it is not going to come back together, but keep mixing, it will.Transfer the batter into a piping bag.
- Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks. You can brush them with egg wash if you are so inclined so they are shiny when they are baked.
- Bake in a preheated 425 degree oven for 15 to 20 minutes. They will be golden brown and puffed.Slice the puffs in half and fill with whipped cream or ice cream.
- Pour chocolate sauce over. Bon Appetit!
How to make the perfect profiteroles | Felicity Cloake | Food | My Blog
Wednesday 17th of April 2019
[…] Julia Child reckons “you cannot fail” with choux as long as you take the proper final measures”, which means releasing the steam that will have built up inside the buns during cooking, before it has a chance to do any damage to the thin, crisp outer walls. Making a little hole in the base of each and turning them uppermost to cool seems to do the trick; I find that putting them back in the oven afterwards, as Leiths suggests, dries them out too much. […]
How to make the perfect profiteroles | Felicity Cloake | Food
Wednesday 17th of April 2019
[…] Julia Child reckons “you cannot fail” with choux as long as you take the proper final measures”, which means releasing the steam that will have built up inside the buns during cooking, before it has a chance to do any damage to the thin, crisp outer walls. Making a little hole in the base of each and turning them uppermost to cool seems to do the trick; I find that putting them back in the oven afterwards, as Leiths suggests, dries them out too much. […]
How to make the perfect profiteroles | Felicity Cloake | Food – The Best Sellers
Wednesday 17th of April 2019
[…] Julia Child reckons “you cannot fail” with choux as long as you take the proper final measures”, which means releasing the steam that will have built up inside the buns during cooking, before it has a chance to do any damage to the thin, crisp outer walls. Making a little hole in the base of each and turning them uppermost to cool seems to do the trick; I find that putting them back in the oven afterwards, as Leiths suggests, dries them out too much. […]
Ginger and Rosewater Cupcakes - Baked Bree
Tuesday 6th of March 2018
[…] been there since they renovated Julia’s Kitchen, and it is even better than it was before. Julia’s Kitchen is one of my favorite places on Earth. I could sit in that exhibit all day long, Julia was so […]
Amanda
Thursday 9th of July 2015
I know this is an old post, but I'm planning on using this recipe this weekend for an early Bastille Day party. Just in case you're still checking on comments, about how many of these does the recipe make? And are they safe to make ahead of time? I'm planning on baking these in the morning and cutting and filling right before dessert. Thanks!
bakedbree
Wednesday 15th of July 2015
It really depends on how large you pipe them, but I would guess 2 dozen? And yes, stored in an airtight container.