Filled with whipped cream and strawberries, and drizzled with chocolate, these profiteroles or cream puffs are an airy snack or dessert that’s perfect any time of the year!
When were profiteroles invented?
The origin of the profiterole is attributed to the French Renaissance period, but did you know that it’s the creation of an Italian chef?
When Catherine de Medici married Henry II of France in the early 16th century, she took her own personal chefs and many of the recipes from her homeland in Tuscany with her.
One chef in particular, Panterelli, served in the French royal kitchen for 7 years. He had developed a hot dough called “pâté a Panterelli” that was soon used in a lot of recipes.
The pâté a Panterelli was also used to make the pâté a Popelini, a popular cake during that time. It was even mentioned by the French writer Francois Rabelais in his book Gargantua.
It was in the late 18th century that chef Avice changed the popular pâté a Popelini into a choux type dough that was called the pâte à choux. And finally, in the early 19th century, the chef Antonin Careme filled the choux with cream and turned it into the infamous profiterole, choux à la crème.
Profiteroles or cream puffs have now been around for 5 centuries!
You’ll find profiteroles served plain with a caramel glaze, or topped with a chocolate ganache, or stuffed with cream and strawberry filling, or in many other ways. But the strawberry and cream version is amazing!
Recipe Pointers For Profiteroles Recipe
- These are the perfect treat to celebrate National Strawberries and Cream day on 21st May!
- When you cut the tops off the profiteroles, try to do it in a 1:2 ratio with the bigger part at the bottom.
- You can use the same recipe to make chocolate-covered or caramel-covered profiteroles.
- If you make bigger puffs, increase the bake time.
- Ensure the dough cools down before you add in the eggs.
- You can use the same dough to make eclairs!
- Allow the choux pastry to cool down completely before piping the cream filling in it!
FAQs about Strawberry & Cream Puffs
What is the difference between the cream puffs and the profiteroles?
Cream puffs and profiteroles are both the same dessert, chou à la crème. The only difference is that they’re called profiteroles in some countries and cream puffs in USA.
Can I serve these cream puffs for breakfast?
Yes, these creams puffs can be part of a decadent breakfast platter. They are also perfect for snacks, dinner parties, baby showers, weddings, and almost every other occasion.
Do I have to keep the eggs out before use?
Yes, you need to make sure that the eggs and all the other ingredients for the cream puffs are at room temperature before use.
Why did the cream puffs not puff?
If the cream puffs didn’t puff, there can be a number of reasons.
– Either there’s too much water in the dough
– Or the eggs were too large
– Or the dough wasn’t cooked enough
What can I use instead of heavy cream?
You can replace the heavy cream with a 1:1 mixture of yogurt and mascarpone cheese, but remember that mascarpone has a higher fat content than heavy cream.
Will this recipe work with other fruits?
Yes, you can use this same recipe with blueberries, apricot, peaches, passion fruit, kiwis, mangoes or other fruit.
How long can I store the profiteroles?
If you have just baked and cooled the profiteroles, you can store them in an air-tight container for up to a week. Once you have added the cream filling, you must finish the cream puffs in 1 to 2 days max.
Cream Puff Shells
- 4 oz cold butter (cut into pieces)
- 1½ tsp granulated sugar
- ¼ tsp salt
- 1 c. water
- 1 c all-purpose flour
- 4 lg eggs
- 1 lg egg (for wash)
- 1 tsp water
Strawberry Whipped Cream Filling and Chocolate Drizzle
- 8 oz cream cheese (softened)
- 1 c powdered sugar
- 1 tsp vanilla extract
- 1 c fresh strawberries (diced fine to fit through icing tip)
- 2 c heavy whipping cream (cold)
- 1 c chocolate chips (dark or milk)
- Preheat the oven to 425° F. Cover baking sheets with parchment paper.
- Add butter, salt, sugar, and 1 cup of water to a medium saucepan. Turn the heat to medium-high.
- Let come to a boil and quickly add in the flour, stirring with a wooden spoon. Stir continuously until a film appears on the bottom of the pan.
- Remove from the heat and pour into a bowl. Allow to cool for approx. 4 min.
- After cooled, stir in 4 eggs, one at a time, incorporating each completely.
- Fill a pastry bag with the dough, attaching a 5/8- inch plain icing tip.
- Pipe 2-inch rounds onto the baking sheet. If there are peaks on the tops of the rounds, gently smooth them down with a moistened finger.
- Whisk the remaining egg together with the teaspoon of water to make the wash. Brush gently over the tops of the pastry rounds.
- Bake for 15 min. on the center rack of the oven then reduce oven to 375° F and continue baking for approx. 20 min. or until golden brown.
- Turn the oven off and place the handle of a wooden spoon between the oven and the door to prop open.
- Keep the cream puff shells in the oven until the oven has cooled to just warm.
- Remove puffs to a wire rack to cool completely.
Strawberry Whipped Cream Filling
- Beat the cream cheese, vanilla and powdered sugar with an electric mixer until creamy and smooth.
- Slowly add in the cream with the mixer on medium-high using the whisk attachment until stiff peaks form.
- Gently fold in the diced strawberries.
- Melt the chocolate chips in the microwave in short increments (15 seconds) until melted. Allow to cool a bit if too hot and thin.
- Using a bread knife, cut off tops of each cream puff shell.
- Pipe each shell very full of cream, using a 4-B open star tip, taking it out to the edges.
- Place the tops back on and dust with powdered sugar.
- Drizzle the melted chocolate over the tops.
- Allow the chocolate to set a bit before serving. You can place it in the refrigerator to hurry up this process.
- Store any leftovers covered in the refrigerator.