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Profiteroles with Whipped Strawberry Cream and Chocolate Ganache

A quick and easy dessert, perfect for sharing with friends and family.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 24 profiteroles


To make profiterole

  • 1/4 cup unsalted butter I used Lactantia European Style
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 teaspoon raw cane sugar or sugar substitute I used Lakanto
  • 1/2 cup + 1 tablespoon AP flour organic
  • 2 large eggs free range

To make Strawberry Cream

  • 1 cup heavy cream I used Lactantia 35% M.F.
  • 1/2 cup powdered sugar or adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1/3 cup strawberries crushed

To make Chocolate Ganache

  • 3 ounces semisweet chocolate chips or good quality dark chocolate
  • 1/3 cup heavy cream I used Lactantia 35% M.F.


  • Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

To make the choux pastry:

  • Combine butter, water, sugar, and salt in a medium saucepan over medium-low heat.
  • Slowly bring mixture to a low boil.
  • Remove from heat the moment it comes to a boil.
  • Add flour all at once and mix vigorously with a wooden spoon until a smooth ball is formed.
  • Allow mixture to cool for a few minutes.
  • Add eggs, one at a time, and beat with a wooden spoon until smooth. The mixture will be thick.
  • Using a cookie scoop, place scoops of pastry 2 inches apart on baking sheet.
  • Bake 25 minutes or until light golden in color. Turn off the oven and let sit for another 5 minutes.
  • Transfer to wire rack to cool.
  • Pierce the side of each profiterole to allow the steam to escape.

To make the whipped cream:

  • Whip heavy cream until still peaks form.
  • Mix in powdered sugar and vanilla. 
  •  Fold in crushed strawberries.

To make the chocolate ganache:

  • Heat heavy cream in a small sauce pan.  Add chocolate and stir until completely melted and smooth.
  • Slice puffs in half, fill with whipped strawberry cream, drizzle chocolate ganache on top. Enjoy!