Name: Profiterole Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1/2 cup (120ml) water; 1/2 cup (120ml) milk; 1/2 cup (113g) unsalted butter; 1/4 tsp salt; 1 tsp sugar; 1 cup (125g) all-purpose flour; 4 large eggs; 2 cups (480ml) milk; 1/2 cup (100g) sugar; 1/4 cup (30g) cornstarch; 4 large egg yolks; 2 tsp vanilla extract; 2 tbsp (28g) unsalted butter; 7 oz (200g) semisweet chocolate, chopped; 2/3 cup (160ml) heavy cream; Powdered sugar, for dusting (optional); Fresh berries or edible flowers (optional)

A showstopping dessert that never fails to impress, this Profiterole Cake brings together classic French pastry techniques in a stunning tower of deliciousness. I love how the crisp, golden cream puffs filled with smooth vanilla pastry cream come together in a dramatic pyramid, all held in place and crowned by rich, glossy chocolate ganache. Whether I’m making this for the holidays or a special celebration, it’s always the centerpiece that gets everyone talking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry (Cream Puffs):

1/2 cup (120ml) water

1/2 cup (120ml) milk

1/4 tsp salt

1/2 cup (113g) unsalted butter

1 tsp sugar

1 cup (125g) all-purpose flour

4 large eggs

For the Pastry Cream:

2 cups (480ml) milk

1/2 cup (100g) sugar

1/4 cup (30g) cornstarch

4 large egg yolks

2 tsp vanilla extract

2 tbsp (28g) unsalted butter

For the Chocolate Ganache:

7 oz (200g) semisweet chocolate, chopped

2/3 cup (160ml) heavy cream

Optional Decoration:

Powdered sugar, for dusting

Fresh berries or edible flowers

Directions

Prepare the Choux Pastry:
I start by preheating the oven to 375°F (190°C). In a saucepan, I combine water, milk, butter, salt, and sugar, and bring everything to a boil. Once boiling, I remove it from the heat and stir in the flour all at once. Then I return the pan to the heat and stir until the mixture pulls away from the sides and forms a ball. After letting it cool slightly, I add the eggs one at a time, beating well after each addition until I get a smooth, glossy dough.

I transfer the dough to a piping bag fitted with a large round tip and pipe small rounds (about 1 inch wide) onto a parchment-lined baking sheet. I bake them for 25–30 minutes until they’re puffed and golden, then let them cool completely.

Make the Pastry Cream:
I heat the milk in a saucepan until it’s just about to boil. Meanwhile, I whisk sugar, cornstarch, and egg yolks in a bowl. Then I slowly pour the hot milk into the egg mixture while whisking constantly. I return it all to the saucepan and cook it over medium heat, stirring the whole time, until it thickens. Off the heat, I stir in vanilla and butter, cover it with plastic wrap touching the surface, and refrigerate it until it’s fully cooled.

Once the cream puffs are cool, I use a small tip piping bag to fill each one with the chilled pastry cream.

Make the Ganache:
I place chopped chocolate in a bowl. Then I heat the cream just until simmering and pour it over the chocolate. After letting it sit for a minute or two, I stir until the ganache is smooth and shiny.

Assemble the Cake:
On a serving plate, I arrange a ring of filled cream puffs to form the base. I dip the tops of each puff in ganache before placing them. I continue stacking the cream puffs in a pyramid shape, using ganache as the “glue” to hold everything together.

To finish, I drizzle extra ganache over the top and, if I feel like dressing it up, I dust with powdered sugar or add berries and edible flowers.

Servings and timing

Servings: 10

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Calories per serving: 310 kcal

Variations

I sometimes swap the vanilla pastry cream with chocolate or coffee-flavored pastry cream for a twist.

If I want a boozy version, I add a splash of liqueur like Grand Marnier or Baileys to the pastry cream.

For a lighter option, I use whipped cream or diplomat cream instead of the traditional pastry cream.

I’ve also tried drizzling caramel sauce over the finished tower instead of ganache for a croquembouche-style variation.

Storage/Reheating

I recommend eating this dessert the day it’s assembled for the best texture. The cream puffs can be made a day in advance and stored unfilled in an airtight container. I fill and assemble them just before serving. Leftovers can be stored in the fridge for up to 2 days, though the puffs will soften over time. I don’t suggest reheating, as this dessert is best served cold or at room temperature.

FAQs

How far in advance can I make the profiterole cake?

I usually make the cream puffs and pastry cream a day ahead and assemble the cake the day of serving to keep everything fresh.

Can I freeze the profiterole cake?

I don’t recommend freezing the assembled cake, as the texture of the cream and ganache can change. However, I freeze unfilled cream puffs and re-crisp them in the oven before using.

Why did my cream puffs deflate?

If my puffs deflate, it’s usually because I didn’t bake them long enough. I always make sure they’re golden brown and firm before removing them from the oven.

Can I use store-bought pastry cream?

Yes, if I’m short on time, I sometimes use high-quality store-bought pastry cream, but I prefer homemade for the best flavor.

What’s the best way to fill the cream puffs?

I use a piping bag fitted with a small round tip and insert it into the bottom or side of each puff, squeezing gently until filled.

Conclusion

This Profiterole Cake is one of those desserts that looks incredibly impressive but is made from simple, delicious components I can prepare in steps. The crispy shells, silky pastry cream, and rich ganache come together in a dessert that’s both elegant and indulgent. Whether I’m making it for a holiday, a birthday, or just to treat myself, it always delivers.

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