Master Pate a Choux for Perfect Cream Puffs (Profiteroles) | America’s Test Kitchen (S24 E1)
Profiteroles are among the world’s great desserts. To make perfect profiteroles more than a pipe dream, we used both water and milk in the dough for a pastry that crisped up well and colored nicely.
Get our Profiteroles recipe:
Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
Nice but I prefer it filled with pastry Creme
Bridgette and Lan do really well together, great recipes and techniques taught and explained perfectly. Informative and entertaining. The background sheeple with the face-diaper props fidgeting around is annoyingly distracting from otherwise terrific content.
Profiteroles were made way before food processors were invented. It’s almost as if they want you to think you must buy one …
Bridget and Lan are a superb team. Awesome work.
These were one of the first deserts i helped make! Theyre so good. (It is annoying getting the egg to combine, but theyre such a fun thing to eat!!)
Why don’t you measure in grams?
I was taught to make the choux dough in a mixer; the melted liquid would be poured into the mixer bowl which contained the dry ingredients….dough would combine and would lose moisture thru using the paddle attachment on slow (steam) and cool to an appropriate temp for piping. When you put your hand under the bowl and it was cool enough to rest your hand, it was ready to transfer to a piping bag. The consistency was exactly like riced mashed potatoes before adding milk. You dipped a finger in water and tapped down the tips from piping the choux.
lam lan book plz and thx
Could these be assembled, frozen while dinner is being served, then pour the chocolate over to serve?
The french know how to dress up their icecream? pardonne-moi! Scusi, but Profiterole was invented by an ITALIAN chef named Panterelli.
Love this!
Please use weight to specify butter quantity 🙏🙏
I first had profiteroles in a cafe across from the Royal Opera House in Covent Garden. Later I went to see Sleeping Beauty. I don't think I can top that, even if I make them myself. It was a long time ago, but a magical day.
Ice cream filled profiteroles… only an American mind could.
I love that you explain the texture and look that signal when you're ready to move on to the next step! Thank you for making such great videos!
It is probably delicious , but i am diabetic so i cannot eat this, but i guess to the good side, i don't have a sweet tooth so i don't crave sweet food , candy, cake , pie , jce cream , etc…
Lan IS a cream puff 😂 🎉 Those look great!
Here to say,
You cannot master paté choux.
Domain, yes, but choux no.
There was a restaurant called Places on the Country Club Plaza KC back in the late 70’s-80’s that had this on their menu. They used an eclair instead. topped with hot fudge, whip cream and shaved almonds. Was the best dessert ever. Thank you for sharing this recipe with us. Brought back very happy memories from years past
Perfect timing 😍 thank you
My Grandmother made swans!
i love cream puffs i think tm going to try this one instead of the way i have done in the past;
Wow these look fancy but fairly easy to make! I love your melting chocolate technique! I want Two of them. Three seems like a bit much, girls! But I’m sure you work off those calories with ease! What a great dessert for a party! Thanks
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Instead of tablespoons, especially for baking, can you add weights (both metric and imperial)?
Do u like cream puffs I know I do… Yum
Thank you ATK. I can't wait to make this.