How to Make Dulce de Leche Profiteroles

These profiteroles are light, golden pastry puffs with a hollow center that makes them perfect for filling.

Dulce de leche gives them a rich, creamy center and makes them a great choice for dessert or an afternoon treat.

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Ingredients

For the choux pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 7 tbsp unsalted butter
• 1 1/4 cups all-purpose flour
• 4 large eggs
• 1 tsp granulated sugar
• 1 pinch of salt

For the filling:

• 1 lb dulce de leche, preferably thick or pastry-style

For finishing:

• Powdered sugar, as needed

Preparation

1. Add the water, milk, butter, sugar, and salt to a medium saucepan.
2. Heat over medium heat until the butter is completely melted and the mixture begins to boil.
3. Remove the saucepan from the heat and add all the flour at once.
4. Stir vigorously with a wooden spoon until the flour is fully incorporated and no lumps remain.
5. Return the saucepan to low heat and continue stirring for 1 to 2 minutes, until the dough pulls away from the sides of the pan and forms a smooth ball.
6. Transfer the dough to a large bowl and let it cool for a few minutes.
7. Add the eggs one at a time, mixing very well after each addition. Do not add the next egg until the previous one is completely incorporated.
8. Transfer the dough to a piping bag fitted with a plain or star tip.
9. Pipe small mounds onto a baking sheet lined with parchment paper, leaving enough space between them for the profiteroles to expand.
10. Bake in a preheated 400°F oven for 15 minutes. Reduce the temperature to 350°F and continue baking for another 15 to 20 minutes, until puffed and deeply golden.
11. Turn off the oven and leave the profiteroles inside for about 5 minutes with the oven door slightly open. This helps prevent them from collapsing too quickly.
12. Remove them from the oven and let them cool completely on a wire rack.
13. Transfer the dulce de leche to a piping bag fitted with a small tip.
14. Make a small hole in the bottom or side of each profiterole and pipe in a generous amount of dulce de leche.
15. You can also slice the profiteroles in half and pipe the filling inside if you prefer the dulce de leche to be visible.
16. Finish with a light dusting of powdered sugar before serving.

Tips and Advice

• Add the eggs one at a time, since the exact amount needed can vary slightly depending on their size.
• The finished choux pastry should look smooth, glossy, and thick enough to hold its shape.
• Do not open the oven during the first part of baking.
• Leave enough space between each mound of dough so the profiteroles can expand.
• If the piped dough has sharp peaks, gently smooth them with a damp fingertip.
• Bake until the profiteroles are well browned; underbaked shells are more likely to collapse as they cool.
• Let them cool completely before filling.
• Thick dulce de leche works best because it stays in place and does not run out easily.
• If you fill them ahead of time, keep them refrigerated.
• For the best exterior texture, fill the profiteroles shortly before serving.

The result is a batch of light, golden profiteroles with a generous dulce de leche center and a simple presentation that works beautifully for any occasion.