Profiterole Pyramid Recipe

This decadent dessert doubles as a table centrepiece – as long as it lasts. Rich, chocolatey, and surprisingly easy to make! Best with whipped cream on top. This recipe is taken from the 1982 Milk Calendar.

  • Prep: 25 min
  • Cooking: 35 min
Yields 18 - 20 profiteroles
Stack of profiterole cream puffs covered in chocolate sauce


  • Profiterole Pastry
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) all-purpose flour
  • 4 large eggs
  • French Vanilla Cream
  • 2/3 cup (160 mL) sugar
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 3 cups (750 mL) Milk scalded
  • 6 eggs yolks lightly beaten
  • 2 tbsp (10 mL) vanilla extract
  • 2 tbsp (30 mL) butter


Profiterole Pastry:

In a heavy saucepan, bring milk and butter to a boil; while boiling, add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on buttered cookie sheet or with parchment paper 2 inches (5 cm) apart.

Bake in a 425 °F (220 °C) oven for 20 min. Reduce heat to 350 °F (180 °C); continue baking until puffs are well risen and dry, about 10 to 15 min. Cool.

French Vanilla Cream:

Mix dry ingredients in a large saucepan; add scalded milk gradually, stirring constantly. Cook together over medium heat until thick. Remove from heat.

Stir a little hot mixture into beaten egg yolks; blend this into remaining hot mixture and cook over low heat until thickened. Remove from heat; blend in vanilla extract and butter. Cool.

To assemble:

When all ingredients are cool, slit puffs and fill with French Vanilla Cream, using a small spoon or pastry bag.

To serve, arrange puffs in a pyramid on a serving dish and garnish with chocolate sauce and whipped cream (optional).

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