There is something quietly magical about watching a tray of golden profiteroles come together, especially when you know what is waiting inside. Light choux pastry, crisp on the outside and airy within, filled with a softly sweet blueberry chantily cream that melts the moment you take a bite. Trust me, you’re going to love this. It feels elegant but welcoming, like a dessert you make when you want to slow down and enjoy the process as much as the result.
Why This Dessert Feels Like a Little Celebration
Some desserts just have a way of making an ordinary moment feel special, and this one does exactly that. The contrast between the delicate pastry and the creamy filling creates a balance that feels indulgent without being heavy. Each bite delivers gentle sweetness, a hint of fruit, and that unmistakable bakery style comfort that makes everyone lean in for another.
A Classic Treat with a Fresh Twist
Profiteroles have their roots in classic French pastry, traditionally filled with cream and often finished with chocolate. Over time, home cooks and pastry chefs alike started playing with fillings, and fruit infused creams became a favorite. Adding blueberries brings a subtle tang and a soft purple hue, giving this dessert a modern, fresh personality while still honoring its timeless origins.
What Makes This Recipe a Keeper
This recipe has earned a permanent place in my notebook, and once you try it, you’ll see why.
Versatile: It works beautifully for casual dinners, birthdays, or when you just want something special with coffee.
Budget-Friendly: Simple pantry ingredients come together to create something that feels bakery worthy.
Quick and Easy: The steps are straightforward, and the dough comes together faster than you might expect.
Customizable: You can easily swap the fruit or adjust the sweetness to your taste.
Crowd-Pleasing: These disappear fast, no matter the age or occasion.
Make-Ahead Friendly: The components can be prepared ahead and assembled when needed.
Great for Leftovers: Any extras keep well for a next day treat.
Insider Tips from the Kitchen
Before we roll up our sleeves, let me share a few tips that make all the difference. Choux pastry loves confidence, so don’t rush the mixing. Make sure your oven is fully preheated before baking, which helps the pastry puff properly. When whipping the cream, stop as soon as it holds soft peaks, because overwhipping can dull that dreamy texture.
Essential Tools You’ll Want Nearby
Having the right tools nearby keeps everything relaxed and enjoyable.
Medium Saucepan: This is where the choux dough starts its journey.
Wooden Spoon: Perfect for stirring the dough until it comes together smoothly.
Piping Bag: Helps shape uniform profiteroles and fill them neatly.
Baking Sheet: A sturdy surface ensures even baking.
Mixing Bowl: Ideal for whipping the chantily cream until light and fluffy.
Ingredients You Will Need For This Dessert
Every ingredient plays its role, and together they create something truly special.
- Water: 1 cup, this provides steam to help the pastry puff.
- Unsalted Butter: 1/2 cup, adds richness and structure to the dough.
- All-Purpose Flour: 1 cup, forms the base of the choux pastry.
- Eggs: 4 large, give the pastry lift and a tender interior.
- Heavy Whipping Cream: 1 1/2 cups, the base of the chantily filling.
- Powdered Sugar: 1/3 cup, gently sweetens the cream.
- Fresh Blueberries: 3/4 cup, blended smooth for natural flavor and color.
- Vanilla Extract: 1 teaspoon, rounds out the sweetness.
Simple Ingredient Swaps to Try
If you like flexibility, this recipe has plenty of room for it.
Heavy Whipping Cream: You can use a lactose free whipping cream alternative.
Fresh Blueberries: Frozen blueberries work well once thawed and drained.
Vanilla Extract: Vanilla bean paste can be used for deeper flavor.
Spotlight on the Stars of the Recipe
Choux Pastry: This light dough relies on steam for its airy texture, creating hollow centers perfect for filling.
Blueberries: They add natural sweetness and a gentle tang that brightens the cream without overpowering it.
Let’s Get Cooking Together
Now let’s dive into the heart of it all and bring these profiteroles to life.
- Preheat Your Equipment: Set your oven to 400°F and line a baking sheet with parchment paper.
- Combine Ingredients: In a saucepan, bring water and butter to a gentle boil, then stir in the flour until a smooth dough forms.
- Prepare Your Cooking Vessel: Transfer the dough to a bowl and let it cool slightly before mixing in the eggs one at a time.
- Assemble the Dish: Pipe small rounds of dough onto the prepared baking sheet, spacing them evenly.
- Cook to Perfection: Bake until puffed and golden, then let them cool completely.
- Finishing Touches: Whip the cream with powdered sugar, vanilla, and blueberry puree until soft and fluffy.
- Serve and Enjoy: Fill the cooled profiteroles with the chantily cream and serve immediately.
Texture and Flavor, Bite by Bite
What makes this dessert shine is the contrast. The pastry offers a gentle crispness that gives way to an airy interior, while the cream is smooth, cool, and lightly fruity. As the flavors settle, the blueberries add brightness that keeps each bite balanced and satisfying.
Helpful Tips for Best Results
A few small details can elevate the final result.
- Let the pastries cool fully before filling.
- Use a small piping tip for clean filling.
- Chill the cream slightly before whipping for better volume.
What to Avoid for Perfect Profiteroles
Even simple recipes have their pitfalls.
- Avoid opening the oven early, which can cause deflating.
- Do not overwhip the cream, as it can turn grainy.
- Skip filling too far ahead if serving later, to keep the pastry crisp.
Nutrition Snapshot
Servings: 8
Calories per serving: Approximately 320
Note: These values are approximate and depend on portion size.
Preparation Time at a Glance
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Make-Ahead and Storage Tips
You can bake the profiteroles a day ahead and store them in an airtight container at room temperature. The cream can be prepared and chilled separately. Once filled, they are best enjoyed the same day, but leftovers can be refrigerated for up to 24 hours.
How to Serve for Maximum Enjoyment
Serve these on a simple platter with a light dusting of powdered sugar. They pair beautifully with tea, coffee, or a fresh fruit garnish on the side.
Creative Leftover Transformations
If you have extra cream, spoon it over waffles or pancakes the next morning. Leftover shells can be filled with ice cream for a quick frozen treat.
Extra Tips for an Easy Experience
Work calmly and enjoy the process. Choux pastry rewards patience, and the results are always worth it. Let me tell you, it’s worth every bite.
Make It a Showstopper
Arrange the filled pastries in a circular pattern and finish with a soft sprinkle of powdered sugar. A few whole blueberries on the serving plate add color without overpowering the look.
Variations to Try Next Time
- Swap blueberries for raspberries for a tangier cream.
- Add a hint of lemon zest to the filling.
- Drizzle with a light vanilla glaze.
- Fill with chocolate cream for a classic twist.
FAQ’s
Q1: Can I make the pastry ahead of time?
Yes, the shells can be baked a day in advance and stored airtight.
Q2: Can I freeze the profiteroles?
Unfilled shells freeze well and can be refreshed in the oven.
Q3: Is fresh fruit required?
Frozen blueberries work well once thawed and drained.
Q4: Why did my profiteroles deflate?
They may have been removed too early or exposed to cool air.
Q5: Can I reduce the sugar?
Yes, adjust the powdered sugar to taste.
Q6: How do I fill them neatly?
Use a piping bag with a small tip for control.
Q7: Can I flavor the cream differently?
Absolutely, vanilla and citrus both work well.
Q8: Are these best served cold or room temperature?
Slightly chilled is ideal.
Q9: Can kids help with this recipe?
They can help with filling and decorating.
Q10: How long do filled profiteroles last?
They are best within 24 hours.
Conclusion
These profiteroles with blueberry chantily cream are one of those desserts that feel special without being intimidating. From the first puff in the oven to the final creamy bite, the process is as enjoyable as the result. This one’s a total game changer, and once you try it, you’ll find yourself coming back to it again and again.
Print
Profiteroles with Blueberry Chantily Cream
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Light choux pastries filled with airy blueberry chantily cream, offering a delicate balance of crisp texture and fruity sweetness in every bite.
Ingredients
- Water: 1 cup
- Unsalted butter: 1/2 cup
- All-purpose flour: 1 cup
- Eggs: 4 large
- Heavy whipping cream: 1 1/2 cups
- Powdered sugar: 1/3 cup
- Fresh blueberries: 3/4 cup
- Vanilla extract: 1 teaspoon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and unsalted butter to a gentle boil.
- Add the flour all at once and stir until the mixture forms a smooth dough that pulls away from the pan.
- Transfer the dough to a bowl and let it cool slightly, then add the eggs one at a time, mixing well after each addition.
- Pipe small rounds of dough onto the prepared baking sheet, leaving space between each.
- Bake until puffed and golden, then remove and let cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and blended blueberries until soft peaks form.
- Fill the cooled profiteroles with the blueberry chantily cream using a piping bag.
- Serve immediately and enjoy.
Notes
- Allow the profiteroles to cool fully before filling to maintain crispness.
- Do not overwhip the cream to keep the texture light and smooth.
- Filled profiteroles are best enjoyed the same day.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 155 mg