Profiteroles Recipe

Bake long enough at the right temperature so the shells dry out inside; underbaking or opening the oven while they are rising lets steam escape and the shells can fall. After baking, let them sit in the switched-off oven with the door ajar for a few minutes so the interior dries and they stay puffed.

Use the classic choux method: boil water and butter, add the flour and cook until the dough forms a smooth ball, cool slightly, then beat in eggs until the dough drops in a thick ribbon; pipe small even rounds and bake until golden and dry to the touch. Piercing each shell briefly and cooling in the open oven helps the inside finish drying for a hollow centre.

Lightly sweetened whipped cream is the easiest and most reliable for the airy feeling in the photo, while pastry cream gives a richer, more stable filling; fill just before serving so the shells stay crisp. For an indulgent dip, serve with whipped cream inside and a warm chocolate sauce on the side.

Gently heat cream until steaming, then pour it over chopped good-quality chocolate and stir until completely smooth; finish with a knob of butter or a little syrup for shine, and keep it warm over a low heat or in a thermos so it stays pourable for dipping.

You can bake shells ahead and store them unfilled in an airtight container for up to two days, then fill just before serving; filled profiteroles are best eaten the same day because the filling will soften the shell over time. If you need to assemble earlier, use a stable filling like pastry cream and keep chilled until serving.

Too-fast browning usually means the oven is too hot at the surface while the interior remains wet; try starting at a higher temperature to get rise, then lower the oven to finish baking so the inside dries without burning the outside. Also avoid overcrowding the tray and make sure your choux dough is the right consistency before piping.