Sweets Treats for Valentines Day

Looking for a sweet treat to share with the ones you love this Valentine’s Day? Look no further than these delectable profiteroles from All-Star Chef Zoë François. The dough is called pâte à choux in French, and is the starting point for both profiteroles (more commonly called cream puffs) and eclairs. This dough gives you a ton of versatility depending on how you pipe it, and what you decide to fill it with. We chose to fill with ice cream – whatever ice cream your sweetheart loves the most. Although the type of ice cream is optional, the ganache is not, it’s an easy 3-ingredient must-have for the top of this dessert.

Profiteroles from All-Star Baker Zoe Francois

Prep Time: 1 hour, Baking Time: 25 minutes



  • 1/2 cup whole milk
  • 1/2 cup water
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature


  • 8 ounces heavy whipping cream
  • 8 ounces bittersweet chocolate, finely chopped – not chips
  • 2 tablespoons corn syrup

Instructions – Profiterole dough

  1. Preheat the oven to 375°F
  2. Line two baking sheets with parchment or silpat.
  3. Bring the milk, water, butter, sugar and salt to a rapid simmer.
  4. Dump the flour in all at once.
  5. Stir with a wooden spoon over low heat. The dough will come together as a smooth ball and the bottom will have a skim of dough stuck to it.
  6. Remove dough from the pot and place in bowl of stand mixer, fitted with paddle attachment.
  7. Add the eggs one at a time, mixing well after each, until it comes together in a smooth paste.
  8. If you don’t have a paddle attachment scrape down the bowl after each egg.
  9. It will be thick enough to hold its shape, but thin enough to pipe easily.
  10. Fit a pastry bag with a large round tip and pipe the dough into quarter sized balls.
  11. If there are points sticking up on the ends just wet your finger and smooth them out.
  12. Place the sheets into the oven and bake for about 10 minutes, until they are puffy, but have little color.
  13. Quickly rotate the trays from top to bottom and back to front.
  14. They may deflate a touch, but don’t worry, they will puff again as they continue to bake.
  15. Bake for an additional 7 to 10 minutes or just until they start to turn golden.
  16. Prop the door open with a wooden spoon and continue to bake for about 5 more minutes. Remove from oven and allow to cool completely before filling.
  17. They can be made ahead and frozen for up to a couple of weeks.

Baking profiteroles with All-Star Baker Zoe Francois

  1. Once you are ready to assemble the profiteroles cut the pastry open along the sides with a sharp knife.
  2. Scoop ice cream into the pastry shells.
  3. Freeze until ready to serve.

Profiteroles with All-Star Baker Zoe Francois

Instructions: Ganache

  1. Heat the cream to a simmer.
  2. Add the chocolate, swirl the pan to cover the chocolate with the cream and allow to sit for 2 minutes.
  3. Gently stir the cream and chocolate together.  You don’t want to whip too much air into it or it won’t be smooth and shiny.
  4. Drizzle over the profiteroles and serve!

Chocolate Ganache from All-Star Baker Zoe Francois
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