Cookie-Crusted Profiteroles with Nougat Sauce


Preparation info

  • Yield:


    servings; about 55 profiteroles
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This recipe serves as a prime example of the old adage that one should never judge a book by its cover. The appearance of the profiteroles may be somewhat plain, but if you factor in the degrees of difficulty, practicality, and popularity as you evaluate them, you will rank these with the most elaborately decorated desserts. As the profiteroles bake, the expanding pâte à choux forces the short dough cookie stuck on top to break into tiny pieces. The sweet, crunchy cookie makes a perfect match to the Bavarian cream inside. I always keep cookie-topped profiteroles on hand in the freezer for an emergency. They are a cinch to bake, cool, fill, and dust with powdered sugar, and then they’re ready to serve.