PYRAMID OF PROFITEROLES

An elegant tower of indulgence, perfect for celebrations and dessert lovers

A pyramid of profiteroles is more than just a dessert—it's a showstopper, a centerpiece designed to impress. Whether served at a wedding, holiday gathering, or elegant dinner party, it combines theatrical presentation with irresistible flavor. Each choux puff is filled, stacked, and carefully glazed to build a dazzling structure that turns any table into a pâtisserie window.

What makes it truly special is the contrast of textures and temperatures. Light, airy pastry shells give way to smooth, cool fillings like custard, whipped cream, or in this case extra indulgent chocolate ganache. A glossy dark chocolate mirror glaze seals the exterior, offering a luscious bite with every piece. You can even alternate layers or drizzle with gold dust or chopped nuts to elevate the visual impact.

Though it looks like a professional patisserie feat, this dessert can also be a joyful group project. Families and friends often assemble it together during special occasions, turning the preparation into part of the celebration. Served with a knife or plucked by hand, profiterole pyramids are ideal for sharing, offering both elegance and warmth in every bite.

A little history

While profiteroles are now a staple of French pastry, their roots trace back to Renaissance Italy. The invention of choux pastry is often credited to the Italian chef Pantanelli, who worked in the court of Catherine de' Medici in the 16th century. When Catherine married into the French royal family, she brought her chefs and recipes with her, laying the foundation for what we now call pâte à choux.

Over time, the French refined and expanded the concept, adding sweet fillings and glazes, but the initial spark came from Italian innovation. What began as a savory preparation evolved into the delicate pastry we know today, with profiteroles emerging as one of the most beloved expressions of this culinary heritage.

The idea of constructing profiterole towers or pyramids gained popularity in the 19th century, particularly in grand banquets and patisserie showcases. Often mistaken for the croquembouche—its spun-sugar cousin—this version leans more toward gourmet elegance, substituting caramel with ganache and focusing on richness rather than crunch.

The ingredients

For the croquelin:

• 250g | 8.8oz plain flour

• 250g | 8.8oz sugar

• 200g | 7.1oz butter, room temperature

For the choux pastry:

• 450g | 15.9oz eggs [8 circa]

• 280g | 9.9oz plain flour

• 250ml | 8.80fl oz water

• 250ml | 8.80fl oz whole milk

• 220g | 7.8oz butter

• 5g | 0.2oz sugar

• 10g | 0.4oz sea salt

For the ganache:

• 2 gelatine sheets in cold water

• 775g | 27.4oz single cream

• 1 vanilla pod

• 172g | 6.1oz white chocolate

For the chocolate glaze:

• 42g | 1.5oz water

• 320g | 11.3oz sugar

• 70g | 2.5oz blossom honey

• 350g | 12.3oz single cream

• 110g | 3.9oz dark cocoa powder

• 11 sheets of gelatine in cold water

• 40g | 1.4oz cocoa butter

The recipe step by step

1. For the craquelin: add flour, sugar and butter at room temperature in the mixer, and beat until the dough is smooth and well amalgamated

2. Remove the mix from the bowl and roll in between parchment sheets until reaching 1mm | 0.04” thickness

3. Keep in the freezer for at least 30-40 minutes

4. For the choux pastry: break the eggs, and set aside

5. Add water, milk and butter in a pot with sugar and sea salt, and bring to a boil

6. Remove from the stove, add flour, and mix vigorously until the dough is thick and smooth, without any lumps

7. Bring back to the stove on low heat for 3-4 minutes, then move back the dough into the mixer

8. Add half of the eggs and mix thoroughly, add two more eggs and mix some more, then add the leftover eggs one at a time, making sure to incorporate them thoroughly in the dough each time

9. Mix until the though is smooth and shiny, then move it to a piping bag

10. Fill with it a choux oven mould for 24 choux puffs (each should be about 3-4cm | 1.2-1.6”)

11. Level carefully with a spatula before placing in the freezer until the dough portions freeze completely

12. For the ganache: submerge 2 gelatine sheets in cold water until fully rehydrated

13. Open the vanilla pod, scrape out all the seeds and add them together with their pod and half of the single cream in a pot

14. Add the squeezed gelatine to the pot and bring to a boil while whisking vigorously, then remove the vanilla pod

15. Pour the mix in a bowl with the white chocolate and blitz thoroughly until smooth, then drizzle in slowly the other half of the single cream

16. Pour in a shallow container, seal with cling film making sure to place it in contact with the mix to avoid any air pockets, and place in the fridge for at least 12 hours

17. For the chocolate glaze: submerge 11 gelatine sheets in cold water until fully rehydrated

18. Add water, sugar honey and the single cream in a pot, and heat up until sugar and honey are completely melted

19. Then add the dark cocoa powder and whisk thoroughly to blend all the lumps and bring to temperature - 104 °C | 219 °F

20. Remove form the stove and blend it with the cocoa butter in a bowl

21. Once cooled down to 60 °C | 140 °F add the squeezed gelatine and blend some more, until rich and smooth

22. Seal with cling film making sure to place it in contact with the mix to avoid any air pockets, and place in the fridge for at least 12 hours

23. Baking and assembling: remove the frozen choux portions from the mould, and place them on a silicon oven tray at some distance from each other

24. Cut out of the craquelin sheet 24 small disks of 4cm | 1.6” in ø, and place one on each choux portion

25. Bake for 20 mins on static mode at 170 °C | 338 °F

26. When the choux are out of the oven and cooled down, pierce them all at the base with the edge of a knife

27. Remove the ganache from the fridge and whip it in the mixer on full power for 2 minutes, then fill with it a piping bag with ribbed nozzle

28. Fill generously each choux with the whipped ganache and place them on a wire rack, the piping bag should still contain enough ganache to build and decorate the pyramid!

29. Remove the chocolate glaze from the fridge and warm it up on the stove, then fill a piping bag with it

30. Drizzle the warm glaze on each choux making sure to cover them all generously

31. With the help of a narrow spatula and a toothpick, move each choux from the wire rack onto the plate you will use to build and serve your profiteroles pyramid

32. The first layer, or base of the pyramid, should have 16 choux (4 by 4), and whipped ganache piped in between the choux in whatever shape takes your fancy

33. The second layer should place 9 choux (3 by 3) not directly stacked on top of the previous layer, but in a staggered fashion, and whipped ganache piped in between the choux in whatever shape takes your fancy

34. The third layer is made of 4 choux (2 by 2) placed once again in a staggered fashion and not stacked on top of the below layer, with one last choux placed on top to complete the

pyramid

35. Use all the leftover whipped ganache to decorate the final layers before enjoying your celebration! 🎉