The Joy of Baking. Profiteroles.

Profiteroles are the perfect example of why I love to bake.Image

Take simple ingredients, six simple ingredients to be exact, and transform them into something elegant and delicious.

Water. Butter. Sugar. Salt. Flour. Eggs.

Melt, whisk, beat.


I was really intimidated by these. Even as I was making them I was afraid they wouldn’t turn out. I read and reread each step of the recipe five times as I went along, convinced I was missing something or doing something wrong. I piped them onto a cookie sheet, put them in the oven, and said a little prayer.

And then it happened.

They came out exactly like they were supposed to.

Elegant, light, beautiful.

A classic French cream puff. A Julia Child recipe no less!

Filled with vanilla bean ice cream and topped with homemade chocolate sauce.

I’ve never been so proud.



Makes 18 small puffs

Recipe from Julia Child

1 c. water

6 T. butter

1 t. sugar

a pinch of sugar

1 c. flour

4 eggs


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Put the water, butter, salt, and sugar in a saucepan and bring to a low boil.

Take the pan off the heat and mix in the flour. Return on the heat and keep stirring until everything comes together and there is a film on the bottom of the pot.

Dump the dough into the bowl of a mixer, and beat it on medium-high until the ball breaks up a little. Lowering the speed, add the eggs one at a time, beating in between each egg. Once all 4 eggs are in keep beating until everything is incorporated and you have a sticky dough.

Transfer the dough into a piping bag (or plastic bag with the tip cut off).* Pipe into mounds 1.5 inches wide and 1 inch tall … you should fit  about twelve onto your sheet. Wet the tip of your finger and slightly smooth out the peaks at the top.

Bake for 20 minutes, until slightly golden brown and turn off the oven. Allow the puffs to sit in the warm oven for 5-10 minutes, until they sound hollow when you tap them on the bottom.

If not serving immediately, cut a small slit in the side of each puff to allow the steam to escape.

To serve, slice the profiterole in half and fill with ice cream, whipped cream, mousse, or your filling of choice. I went for vanilla bean ice cream with a homemade chocolate sauce on top.

Bon Appetit!

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