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Profiteroles Recipe

Profiteroles

Ina Garten

Copyright 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot ContessaEpisode: Bringing the Magic Home

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on May 16, 2012

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    Outstanding!! Especially the chocolate sauce.

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  • on January 28, 2012

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    These profiteroles came out perfect I wish I could post a pic!! I filled mine with Ina's recipe for pastry cream with a touch of Cognac in it. My family and friends loved these!! Will make again.

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  • on January 20, 2012

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    It was a lot of fun making Profiteroles; however, a little difficult.
    Profiteroles, YUM! (=

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  • on October 14, 2011

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    Simple and delicious. Very easy to follow the directions. Next time I'll pipe smaller mounds of pastry onto the baking paper as my profiteroles ended up being quite big, and I think smaller ones would look more elegant. Watch the oven during the last 5 mins so that they don't get too brown on top. Didn't add honey or coffee to the chocolate topping and it was still delicious. Filled with cream instead of ice-cream, as it meant that I could make them a little while before serving.

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  • on June 26, 2011

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    Ok, I love this recipe but I made a big mistake hopefully you will learn from. I was trying to do 2 batches back to back. when the 1st batch came out I did not leave it in the oven & turn the oven OFF ( I was trying to save time, big mistake when you take them out right after cooking they are not hard enough & they will colapse after 1 minute sitting on counter. By turning off the oven after cooking & letting them sit in there, they get a hard shell which is essential. After I made the 2nd batch I figured it out. They come out just like the ones you get in a bakery. I didn't use icecream I beat whipping cream, vanilla & sugar & after they cooled I piped it inside with a ziplock bag. The shell is hard enough you can poke your tiny finger in & then pipe whipping cream inside (no pastry tip needed Husband loved, we used to buy them, but not anymore. :

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  • on April 02, 2011

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    I just made theses today and i did messed up once because i didnt cook the milk mixture long enough but on my second try, i was able to do it and it turned out AMAZING! Its isn't that hard at all ( especially since I'm only 13 my entire family loved it!

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  • on December 04, 2010

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    Its so simple yet delectable! I tried making Choux pastry before and I failed so I'm so excited that it worked this time. Thank you Ina for this wonderful recipe!

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  • on November 28, 2010

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    Does "turn off oven and allow them to sit for another 10 minutes" mean to leave them in the oven for another 10 minutes?

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  • on October 26, 2010

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    Easy enough to make. Flexible with filling and topping. Make sure to cook long enough on stove for flour to thicken.

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  • on October 26, 2010

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    Coming from England, the only the thing I changed was filling the profiteroles with whipped cream, the traditional way, instead of icecream. For the cream, I just used an electric whisk to mix up 1 cup of heavy cream, 1/2 a teaspoon of vanilla extract and 1 tbsp of powdered sugar until it was stiff. After cooking, I cut a tiny slit in each bun and then piped in the cream once they were completely cool. I didn't add the coffee or honey either.
    Once they were all assembled and finished, complete with chocolate sauce, they were ABSOLUTELY DELICIOUS!!! My husband loved them too!
    A fantastic, yet very simple recipe. One I will definitely be re-creating again soon!

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