Profiteroles at my home are more of a team effort. Vali handles the dough – I don't touch that, he gets it right every time, so we don't change anything here. I step in for the filling and assembly. If you already have the doughnuts and cream prepared, the actual assembly of the dessert doesn't take long. The only time-consuming part is the choux pastry, but if you organize well, it goes smoothly.
Quick Info
Total time: approximately 1 hour and 30 minutes (dough preparation, baking, filling, and assembling)
Preparation time: 30 minutes (dough + cream)
Baking time: 30-40 minutes (depends on the oven and the size of the doughnuts)
Servings: 10-12
Difficulty: medium
Recipe type: dessert for occasions or when you want something special
Ingredients
For the choux pastry/doughnuts:
- 250 g margarine (Unirea)
- 500 ml water
- a pinch of salt
- 250 g flour
- 6 eggs
For the cream:
- 1 packet vanilla cream Dr. Oetker
- 2-3 tablespoons powdered sugar
- 200 ml heavy cream
- 100 ml milk
- 100 g butter (room temperature)
For assembly:
- bourbon-vanilla ice cream
- whipped cream
- chocolate sauce
Preparation method
1. Preparing the choux pastry
In a pot, bring water, margarine, and a pinch of salt to a boil. Stir occasionally to melt the margarine completely. When the liquid starts to boil, add all the flour at once and mix vigorously with a wooden spoon to avoid lumps. Keep the pot on the heat for another 1-2 minutes after the dough has formed, just enough for it to pull away from the sides of the pot.
Let the dough cool well. It's important that it's not hot when you add the eggs, or else they will coagulate and the texture won't be right. Add the eggs one at a time, mixing after each addition. At first, it may seem like it won't come together, but keep going – in the end, you should have a shiny, consistent dough.
Place the mixture in a piping bag (or a thicker bag with a corner cut off) and form small doughnuts or mini-eclairs on the baking tray. Leave space between them, as they will rise quite a bit while baking.
Put the tray in the preheated oven, medium heat (180°C), and bake until they are nicely browned and firm to the touch. Depending on the oven and their size, this can take between 30 and 40 minutes. Do not open the oven door in the first 20 minutes, or they will deflate.
Remove them and let them cool.
2. Vanilla cream with butter
In a bowl, mix the packet of cream with the powdered sugar, heavy cream, and milk. Whip at high speed until it becomes a thick, smooth cream.
Separately, beat the soft butter in a bowl until creamy. Gradually take from the vanilla cream and incorporate it into the butter, mixing well after each portion. In the end, you should have a homogeneous cream, without any lumps of unincorporated butter.
3. Filling the doughnuts
After the doughnuts have completely cooled, cut them in half. Fill the bottom half with the vanilla cream, then place the top back on. Don't overfill them, or it will spill out during assembly.
4. Assembling the profiteroles
For serving, use cups or deep glasses. Place a few filled doughnuts at the bottom of the cup. Add a scoop (or two) of bourbon-vanilla ice cream. Top with whipped cream, then drizzle with chocolate sauce. You can also add more doughnuts around the edge, as space allows.
Why I make this recipe often
It's one of the few desserts we can make without too much hassle, especially if we have the dough or cream already prepared. The assembly is quick and you can easily vary the ingredients. It doesn't require elaborate decoration and fits well with larger gatherings.
Tips and variations
Tips
- Don't add the eggs to the dough while it's hot – it will curdle.
- If you have a gas oven, monitor the first trays to avoid burning the bottoms.
- The dough is easier to work with using a piping bag, but you can also use a spoon if you don't have one.
- If you want them to be even crispier, leave them in the oven for a few extra minutes with the door slightly ajar at the end.
Substitutions
- You can use butter instead of margarine for the dough if you prefer. The taste is richer, but the final texture is similar.
- For the cream, any brand of instant vanilla cream works, it doesn't have to be Dr. Oetker.
- The heavy cream can also be plant-based if you want less animal fat.
Variations
- Instead of chocolate sauce, you can use caramel or fruits.
- The filling cream can be chocolate or coffee, not just vanilla.
- The doughnuts can easily be turned into mini-eclairs if you leave them elongated.
Serving ideas
- The profiterole cups can be assembled individually, but also in a larger form for the table.
- It also goes well with fresh fruits on top if you want something more refreshing.
Frequently asked questions
1. Can the doughnuts be made in advance?
Yes, they can be baked a day ahead and kept unfilled in a sealed box at room temperature.
2. Can the dough or baked doughnuts be frozen?
The dough doesn’t freeze well, but the baked, unfilled doughnuts can be frozen. Let them thaw at room temperature before using.
3. What can I substitute for bourbon-vanilla ice cream?
Any simple-flavored ice cream, like vanilla or cream, works well. Ideally, it should be a creamy ice cream, not sorbet.
4. Can I use something else instead of a piping bag?
Yes, a thick plastic bag with a cut corner will work, or even a spoon if you don’t mind the irregular shape.
5. Can whipped cream from a tube be used for decoration?
Yes, but homemade whipped cream holds its shape better and doesn’t soften as quickly.
Nutritional values (estimate)
One serving (out of a total of 12) has approximately 280-320 kcal, depending on how much cream and ice cream is served. Macros: protein 5-6 g, fat 17-20 g, carbohydrates 27-32 g. Values are indicative, influenced by the type of margarine/butter and the actual weight during assembly.
Storage and reheating
Empty doughnuts store well for 1-2 days in an airtight box at room temperature. Filled ones should be consumed on the same day, otherwise they will soften. Assembled profiteroles with ice cream do not store well, they should be served immediately after assembly. I do not recommend reheating.
Quick Info
Total time: approximately 1 hour and 30 minutes (dough preparation, baking, filling, and assembling)
Preparation time: 30 minutes (dough + cream)
Baking time: 30-40 minutes (depends on the oven and the size of the doughnuts)
Servings: 10-12
Difficulty: medium
Recipe type: dessert for occasions or when you want something special
Ingredients
For the choux pastry/doughnuts:
- 250 g margarine (Unirea)
- 500 ml water
- a pinch of salt
- 250 g flour
- 6 eggs
For the cream:
- 1 packet vanilla cream Dr. Oetker
- 2-3 tablespoons powdered sugar
- 200 ml heavy cream
- 100 ml milk
- 100 g butter (room temperature)
For assembly:
- bourbon-vanilla ice cream
- whipped cream
- chocolate sauce
Preparation method
1. Preparing the choux pastry
In a pot, bring water, margarine, and a pinch of salt to a boil. Stir occasionally to melt the margarine completely. When the liquid starts to boil, add all the flour at once and mix vigorously with a wooden spoon to avoid lumps. Keep the pot on the heat for another 1-2 minutes after the dough has formed, just enough for it to pull away from the sides of the pot.
Let the dough cool well. It's important that it's not hot when you add the eggs, or else they will coagulate and the texture won't be right. Add the eggs one at a time, mixing after each addition. At first, it may seem like it won't come together, but keep going – in the end, you should have a shiny, consistent dough.
Place the mixture in a piping bag (or a thicker bag with a corner cut off) and form small doughnuts or mini-eclairs on the baking tray. Leave space between them, as they will rise quite a bit while baking.
Put the tray in the preheated oven, medium heat (180°C), and bake until they are nicely browned and firm to the touch. Depending on the oven and their size, this can take between 30 and 40 minutes. Do not open the oven door in the first 20 minutes, or they will deflate.
Remove them and let them cool.
2. Vanilla cream with butter
In a bowl, mix the packet of cream with the powdered sugar, heavy cream, and milk. Whip at high speed until it becomes a thick, smooth cream.
Separately, beat the soft butter in a bowl until creamy. Gradually take from the vanilla cream and incorporate it into the butter, mixing well after each portion. In the end, you should have a homogeneous cream, without any lumps of unincorporated butter.
3. Filling the doughnuts
After the doughnuts have completely cooled, cut them in half. Fill the bottom half with the vanilla cream, then place the top back on. Don't overfill them, or it will spill out during assembly.
4. Assembling the profiteroles
For serving, use cups or deep glasses. Place a few filled doughnuts at the bottom of the cup. Add a scoop (or two) of bourbon-vanilla ice cream. Top with whipped cream, then drizzle with chocolate sauce. You can also add more doughnuts around the edge, as space allows.
Why I make this recipe often
It's one of the few desserts we can make without too much hassle, especially if we have the dough or cream already prepared. The assembly is quick and you can easily vary the ingredients. It doesn't require elaborate decoration and fits well with larger gatherings.
Tips and variations
Tips
- Don't add the eggs to the dough while it's hot – it will curdle.
- If you have a gas oven, monitor the first trays to avoid burning the bottoms.
- The dough is easier to work with using a piping bag, but you can also use a spoon if you don't have one.
- If you want them to be even crispier, leave them in the oven for a few extra minutes with the door slightly ajar at the end.
Substitutions
- You can use butter instead of margarine for the dough if you prefer. The taste is richer, but the final texture is similar.
- For the cream, any brand of instant vanilla cream works, it doesn't have to be Dr. Oetker.
- The heavy cream can also be plant-based if you want less animal fat.
Variations
- Instead of chocolate sauce, you can use caramel or fruits.
- The filling cream can be chocolate or coffee, not just vanilla.
- The doughnuts can easily be turned into mini-eclairs if you leave them elongated.
Serving ideas
- The profiterole cups can be assembled individually, but also in a larger form for the table.
- It also goes well with fresh fruits on top if you want something more refreshing.
Frequently asked questions
1. Can the doughnuts be made in advance?
Yes, they can be baked a day ahead and kept unfilled in a sealed box at room temperature.
2. Can the dough or baked doughnuts be frozen?
The dough doesn’t freeze well, but the baked, unfilled doughnuts can be frozen. Let them thaw at room temperature before using.
3. What can I substitute for bourbon-vanilla ice cream?
Any simple-flavored ice cream, like vanilla or cream, works well. Ideally, it should be a creamy ice cream, not sorbet.
4. Can I use something else instead of a piping bag?
Yes, a thick plastic bag with a cut corner will work, or even a spoon if you don’t mind the irregular shape.
5. Can whipped cream from a tube be used for decoration?
Yes, but homemade whipped cream holds its shape better and doesn’t soften as quickly.
Nutritional values (estimate)
One serving (out of a total of 12) has approximately 280-320 kcal, depending on how much cream and ice cream is served. Macros: protein 5-6 g, fat 17-20 g, carbohydrates 27-32 g. Values are indicative, influenced by the type of margarine/butter and the actual weight during assembly.
Storage and reheating
Empty doughnuts store well for 1-2 days in an airtight box at room temperature. Filled ones should be consumed on the same day, otherwise they will soften. Assembled profiteroles with ice cream do not store well, they should be served immediately after assembly. I do not recommend reheating.