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Cakes and baking

Profiteroles with condensed milk cream

Name: Profiteroles with condensed milk cream
Yield: About 30 pieces
Cuisine: French
Ingredients: 150 g All-purpose flour; 4 Eggs; 50 g Butter; 250 ml Water; 1/2 tsp Baking powder; 1 Sweetened condensed milk; 500 ml Heavy whipping cream

Choux pastry profiteroles filled with whipped cream and sweetened condensed milk, baked at 200°C (400°F) for 25 minutes. Makes about 30.

French cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 25 min
Temperature: 200 °C (400 °F)
Servings: About 30 pieces
Difficulty: Easy
Cuisine: French

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Profiteroles are small choux pastry puffs filled after baking with a cream made from whipped cream and sweetened condensed milk that resembles ice cream. The dough is cooked with water, butter, and flour until it pulls away from the sides of the pan, and the eggs are beaten in only after it has cooled. The puffs bake for about 25 minutes at 200°C (400°F), and the oven must stay closed for the first 15 minutes. They are filled through a small hole pierced in the bottom.

Ingredients

DOUGH

All-purpose flour 150 g
Eggs 4
Butter 50 g
Water 250 ml
Baking powder 1/2 tsp

CREAM FILLING

Sweetened condensed milk 1
Heavy whipping cream 500 ml

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Instructions

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Bring 250 ml water to a boil in a saucepan with the butter and salt. Add the flour all at once and stir until the dough starts to pull away from the sides of the pan. Once a white film forms on the bottom and the dough holds together in a ball, transfer it to a bowl and let cool until lukewarm to the touch.
Preheat the oven to 200°C (400°F). Using an electric mixer, gradually beat the eggs into the dough, followed by the baking powder. Use teaspoons to shape the dough into small balls and place them on a baking sheet lined with parchment paper.
Bake for about 25 minutes until golden, keeping the oven closed for the first 15 minutes. Pierce the bottom of each baked puff with the tip of a knife to make a hole for the ice cream-like filling, then let cool on a wire rack.
For the filling, whip the cream, add the sweetened condensed milk, and beat gently for a little longer to combine.
Transfer the filling to a piping bag fitted with a narrow tip and pipe it into the puffs. Freeze the filled profiteroles for at least two hours.

Tip: Smooth any peaks on the puffs with a damp finger before baking so they do not burn in the oven. Take the filled profiteroles out of the freezer shortly before serving to let the cream soften slightly.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 139 kcal
Protein: 2.9 g
Carbohydrates: 12 g
of which sugars: 7.7 g
Fat: 9.2 g
of which saturates: 5.6 g
Fiber: 0.1 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Profiterolky plnené krémom z kondenzovaného mlieka