Raspberry Jam Profiteroles

Adam GALLAGHER
2026-04-01T15:50:03-04:00

Light, airy choux pastry filled with raspberry jam and whipped cream, finished with a glossy chocolate drizzle. The kind of dessert that looks impressive, feels a little classic, and disappears faster than you expect.
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Light, airy choux pastry filled with raspberry jam and cream, finished with a glossy chocolate drizzle. These are the kind of dessert that look impressive, feel a little classic, and disappear faster than you expect.

Why You'll Love This Recipe

Light but indulgent. Crisp shells with a soft interior, balanced by tart raspberry and lightly sweetened cream.

Make-ahead friendly. Bake the shells in advance, then fill just before serving.

Simple ingredients, bakery-level result. No specialty equipment needed.

Perfect for gatherings. Easy to plate, easy to eat, and visually impressive.

The Choux Pastry

1 cup (240g) water

½ cup (115g) unsalted butter

1 tbsp sugar

¼ tsp salt

1 cup (125g) all-purpose flour

4 large eggs (~200g), added gradually

The Filling

¾ cup raspberry jam (good quality, slightly tart)

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Optional: infuse the cream overnight with 2 crushed green cardamom pods or a Ceylon cinnamon stick for a more complex, floral note

Optional Chocolate Drizzle

½ cup semi-sweet chocolate

2–3 tbsp cream

Optional: a pinch of flaked sea salt stirred into the drizzle — it makes the raspberry flavour pop

The Method

Make the Choux

1. Heat: In a saucepan, combine water, butter, sugar, and salt. Bring to a simmer until the butter is fully melted.

2. Add Flour: Add flour all at once and stir vigorously over medium heat until the dough pulls away from the sides and forms a smooth ball (about 1–2 minutes). You’ll know it’s ready when a thin film forms on the bottom of the pan — this tells you the starches have fully cooked and the pastry will hold its shape.

3. Cool Slightly: Transfer to a bowl and let cool for 5 minutes.

4. Add Eggs: Add eggs one at a time, mixing fully between each. For the final egg, add it slowly and check for the V-drop: lift your spatula — the dough should hang down in a smooth, glossy triangle. If it breaks off jaggedly, it needs a little more egg. If it slides off in a ribbon, stop there.

Shape & Bake

1. Pipe: Pipe or spoon small rounds (about 1–1.5 inches) onto a lined baking sheet.

2. Bake: Bake at 400°F (200°C) for 20–25 minutes until puffed and golden.

3. Dry Out: Turn off the oven, crack the door, and let them sit for 5–10 minutes to prevent collapse. This step matters — trapped steam is what causes shells to go soft and sink as they cool.

4. Cool completely before filling.

Make the Filling

1. Whip cream with powdered sugar and vanilla until soft peaks form.

Assemble

1. Fill: Slice each profiterole in half or poke a hole in the bottom.

2. Add: A spoonful of raspberry jam and a dollop of whipped cream.

3. Top: Replace the top or leave slightly open.

Chocolate Drizzle (Optional)

Melt chocolate with cream until smooth, then drizzle over assembled profiteroles.

Tips

Cook the flour properly. That initial dough stage is key — don’t rush it or the shells won’t puff properly. Watch for the thin film on the bottom of the pan as your cue.

Use the V-drop test for eggs. The dough should be smooth and slightly sticky, hanging in a glossy triangle from the spatula. Not runny, not stiff — four eggs is a guide, not a guarantee.

Don’t open the oven early. This can cause collapse before the structure sets.

Cool completely before filling. Warm shells will melt the cream.

For extra crisp shells: Poke a small hole in each right after baking to release steam.

Use weights for consistency. Volume measures for flour can vary by up to 20g depending on how it’s scooped. For reliable results every time, use a scale: 240g water, 115g butter, 125g flour, ~200g eggs.

Craquelin (advanced): For a patisserie-style finish, place a thin disc of craquelin dough (equal parts brown sugar, butter, and flour, rolled thin and cut to size) on top of each piped round before baking. It creates a crunchy, cracked shell that looks stunning and adds texture.

Variations

Strawberry version. Swap raspberry jam for strawberry preserves.

Lemon raspberry. Add a little lemon zest to the whipped cream for brightness.

Infused cream. Steep the heavy cream overnight with crushed green cardamom pods or a Ceylon cinnamon stick. The floral warmth pairs beautifully with tart raspberry.

Chocolate-filled. Skip the jam and fill with chocolate pastry cream.

Mini dessert platter. Serve with mixed fillings (jam, cream, chocolate) for variety.

Serving Note

These are best assembled just before serving so the shells stay light and slightly crisp while the filling stays fresh and airy.