These light, airy cream puff profiteroles are filled with silky whipped cream and topped with a rich chocolate ganache. Finished with a dusting of powdered sugar, they’re an elegant treat perfect for parties, holidays, or a refined afternoon dessert.
Why You’ll Love This Recipe
Mini cream puff profiteroles are both impressive and surprisingly simple to make. The pâte à choux dough comes together quickly on the stovetop, and the result is delightfully crisp on the outside and hollow inside—perfect for filling. The whipped cream offers a light contrast to the rich chocolate ganache topping, making every bite feel indulgent without being overly heavy. These bite-sized desserts are ideal for entertaining and can be made in advance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cream puffs:
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water
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unsalted butter
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all-purpose flour
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salt
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large eggs
For the filling:
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heavy cream
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powdered sugar
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vanilla extract
For the chocolate ganache:
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semi-sweet chocolate chips
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heavy cream
For garnish:
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powdered sugar for dusting
Directions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, combine water and butter. Bring to a boil, then reduce heat. Stir in the flour and salt until the dough forms a ball and pulls away from the pan.
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Allow the mixture to cool slightly. Beat in the eggs one at a time, stirring until the dough becomes smooth and glossy.
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Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart.
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Bake for 20–22 minutes, or until the puffs are golden and firm. Let them cool completely.
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To make the filling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Slice each puff in half or use a piping tip to fill them with the whipped cream.
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For the ganache, heat the cream just until simmering, then pour it over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
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Dip the tops of each filled puff into the ganache or spoon it over. Finish with a dusting of powdered sugar before serving.
Servings and timing
This recipe yields approximately 20 mini profiteroles. Preparation takes about 20 minutes, with a baking time of 20–22 minutes and an additional 10 minutes for cooling and assembly. Total time: around 50 minutes.
Variations
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Custard Filling: Swap the whipped cream for vanilla pastry cream for a more traditional filling.
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Flavored Cream: Add citrus zest, coffee extract, or liqueur to the whipped cream for unique flavor twists.
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White Chocolate Ganache: Use white chocolate instead of semi-sweet for a milder, sweeter topping.
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Savory Version: Omit the sugar and fill with herbed cream cheese or smoked salmon mousse for a savory hors d’oeuvre.
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Fruit-Filled: Add a spoonful of fruit jam or curd beneath the whipped cream for a fruity contrast.
Storage/Reheating
Store assembled profiteroles in the refrigerator for up to 2 days in an airtight container. For best results, fill and top them shortly before serving to retain texture. The unfilled puffs can be frozen for up to 1 month—just thaw and refresh them in a 350°F (175°C) oven for 5–7 minutes before filling. Reheating filled profiteroles is not recommended as it may cause the cream to separate.
FAQs
How do I prevent cream puffs from collapsing?
Ensure they are fully baked until golden and firm. Avoid opening the oven door during baking.
Can I make the dough in advance?
Yes, the dough can be prepared up to a day ahead and stored in the refrigerator. Let it come to room temperature before piping.
Can I freeze filled cream puffs?
It’s not recommended as the whipped cream may separate when thawed. Freeze unfilled puffs instead.
What if I don’t have a piping bag?
You can use a spoon to form the dough on the tray and a plastic bag with the tip snipped off for filling.
How do I make the ganache thicker?
Use less cream or chill the ganache slightly before using.
Can I use milk chocolate instead of semi-sweet?
Yes, but it will result in a sweeter ganache.
What’s the difference between profiteroles and cream puffs?
They are essentially the same; “profiterole” is the French term, often referring to puffs served with ice cream or sauce.
Can I fill them with ice cream?
Absolutely. Fill with softened ice cream and freeze until firm. Add ganache just before serving.
How far in advance can I make them?
Bake and store the puffs up to 2 days ahead. Fill and garnish the same day for best texture.
Why are my puffs soggy?
They may not have been baked long enough or cooled properly before storing. Ensure full baking and allow complete cooling before filling.
Conclusion
Mini Cream Puff Profiteroles with Chocolate Ganache combine delicate pastry, light cream filling, and luxurious chocolate for a refined, crowd-pleasing dessert. Easy to customize and even easier to enjoy, they’re a beautiful addition to any special occasion or simple treat for a sweet afternoon.
Print
Mini Cream Puff Profiteroles with Chocolate Ganache
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 15–18 mini cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These light and airy cream puff bites are filled with silky whipped cream and topped with glossy chocolate ganache, dusted in powdered sugar for a delicate, show-stopping finish—perfect for any dessert platter or afternoon indulgence.
Ingredients
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Reduce heat and stir in flour and salt until the mixture forms a ball and pulls away from the sides.
- Let cool slightly, then beat in the eggs one at a time until smooth and glossy.
- Pipe or spoon small mounds onto the baking sheet, about 1 inch apart.
- Bake for 20–22 minutes or until puffed and golden. Cool completely before filling.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe into cooled puffs by slicing them in half or using a pastry tip.
- For ganache, heat cream until just simmering and pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
- Dip the tops of the filled puffs into ganache or spoon it over. Dust with powdered sugar before serving.
Notes
- Ensure the choux dough cools slightly before adding eggs to prevent scrambling.
- Use a piping bag for more uniform puffs.
- Cream puffs can be made ahead and stored unfilled in an airtight container.
Nutrition
- Serving Size: 1 cream puff
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
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