Perfect Profiteroles with Orange Curd Whipped Cream Filling

Perfect Profiteroles with Orange Curd Whipped Cream Filling

If you’re looking for a delicious pastry that’s not too difficult to make but impressive to serve, these Profiteroles with Orange Curd Whipped Cream Filling are just the ticket. A word to the wise, however, you may want to make a double batch because they’ll be gobbled up quickly.

Closeup picture of profiterole with orange cream filling and a confectioners sugar dusting
Light as air profiteroles with a cloud-like filling of orange curd whipped cream.

If you’ve been intimidated about making homemade profiteroles before (aka Eclairs), I’m here today to take away some of your fears and show you just how easy they are to make.

Plus you won’t need any special kitchen equipment. A saucepan and wooden spoon are basically all you’ll need. However, if you do have a stand mixer (or food processor), you’ll save your arm muscles a pretty intense workout.


**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Profiteroles with Orange Curd Whipped Cream Filling is available near the end of this post. 

Title Text image of how to make perfect profiteroles with orange curd whipped cream

Ingredients for making choux pastry profiteroles;

  • All-Purpose Flour
  • Butter
  • Eggs 
  • Water 
  • Salt

Kitchen equipment for making choux pastry profiteroles;

  • Medium-Size Saucepan
  • Wooden Spoon
  • Whisk (optional)
  • Stand Mixer (optional)
  • Food Processor (optional)
  • Baking Sheet
  • Tablespoon 
  • Pastry Bag (optional)
  • Round Pastry Tip (optional)
  • Parchment Paper or Silicone Baking Mat 
  • Paring Knife or Skewer

Closeup of profiterole filled with orange curd whipped cream and a confectioners sugar dusting

Ingredients for making the orange curd whipped cream;

  • Heavy Cream
  • Orange Curd (store-bought or homemade)
  • Confectioners Sugar
  • Pure Vanilla Extract
  • Orange Zest
Bowl of orange curd with a platter of fresh strawberries.
Homemade Orange Curd

Kitchen equipment for making the orange curd whipped cream;

  • Stand Mixer with the whip attachment (optional)
  • Large bowl 
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
Closeup picture of orange curd whipped cream on a spoon
Orange curd whipped cream is delightful on all kinds of desserts.

Tips for making homemade choux pastry;

  1. Bring the eggs to room temperature before starting.
  2. Do not over-cook the butter and water mixture. Simmer just until the butter has completely melted.  Turn off the heat under the pan.
  3. Quickly add the flour to the butter/water mixture and then stir like crazy until the dough forms one large lump. *Note – The vigorous stirring will help develop the gluten and make for a light and airy pastry.
  4. Allow the mixture to sit and cool slightly before adding the eggs or the eggs will cook and not incorporate into the dough.
  5. Add the eggs (one at a time) to the dough, and after each egg addition, beat like crazy until each egg is fully incorporated into the dough. Do this for each and every egg. Do not be concerned if, after the first egg or two, your dough looks like it’s broken and a mess. After you’ve vigorously beaten all of the eggs into the dough, it will be smooth and glossy. Just what you’re looking for.
  6. After spooning (or piping) the choux pastry onto a baking sheet, dampen a finger with water and pat down any pointy edges.
  7. Immediately upon pulling the baked profiteroles from the oven, pierce them with a paring knife or wooden skewer to release the steam which has built up inside. If this isn’t done, the profiteroles will become soggy and they will deflate. You’re looking for nice puffy profiteroles which are dry and hollow in the center.

What are some of the best fillings for homemade eclairs?

  • For me, I like them all, sweet and savory (known as gougeres). But I have to say that my very favorite of all (to date), is this one I’m sharing with you today for Orange Curd Whipped Cream. My recipe for homemade orange curd is one of the best, and once it’s made all you need to do is fold it into some freshly whipped cream and you’re ready to fill the eclairs. 
  • Custards and pastry creams are also popular choices to fill profiteroles, but if you want to think out of the box, what about pie fillings, mousses, ice creams, and puddings?

Here are some other filled profiterole (aka Eclair) recipes from around the web I think you’ll also enjoy!


Plate of filled eclairs with chocolate ganache topping a strawberries
Strawberry Cream Eclairs with Chocolate Ganache

The step-by-step instructions for making choux pastry;

  • Bring water, butter, and salt to a low simmer in a heavy bottom saucepan.

How to make choux pastry photo tutorial.

  • Simmer on low until the butter is completely melted.
  • Turn off the heat and immediately add the all-purpose flour.
  • Stir vigorously until the mixture comes together to form a soft dough.
  • Allow the dough to cool slightly before adding the room-temperature eggs.

How to make choux paste photo tutorial.

  • One by one, add the room temperature eggs, beating well after each addition.

How to make choux paste photo tutorial.

  • After the fourth egg addition, the choux paste will become smooth and glossy.

How to make choux paste photo tutorial.

  • Pipe or spoon 12 choux paste mounds onto a parchment (or Silpat) lined baking sheet.
  • Use a finger dipped in water to gently tap down any spiky edges of the raw pastry dough.
  • Bake in a preheated 400-degree oven for 30-35 minutes until they’re puffed and golden in color.

How to make choux paste photo tutorial.

  • Remove them from the oven and immediately pierce them with a paring knife or skewer to release the steam from inside the pastry. *Note – failure to complete this step will deflate the pastry and cause a soggy interior.
  • Cool the eclairs completely and then use a serrated knife to gently slice the top off each one, reserving the tops to replace on the profiteroles after filling.
  • Gently pull out any dough from the center of each eclair to make room for the filling (if needed).
  • Spoon or pipe the filling into the eclair shells and replace the lid on top of each one.
  • Sprinkle with confectioners sugar, and refrigerate until serving.

How to make choux paste photo tutorial.

Golden filled eclairs on a plate with oranges and confectioners sugar
Light and airy. These Profiteroles with Orange Curd Whipped Cream Filling won’t weigh you down.

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Perfect Profiteroles with Orange Curd Whipped Cream if desired. Plus, I’ve added some additional items that are meant to make you a smile, because it’s fun to shop! 😉

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Can profiterole dough be frozen?

  • YES! You can definitely make the dough in advance, and then freeze it before baking. Spoon the prepared dough into a zip top bag or a piping bag and store in the freezer for up to 2 weeks.
  • To bake, simply allow the dough to thaw and continue as directed.

Overhead picture of a platter of eclairs with whipped cream and orange pieces

Below is the printable recipe card for today’s Eclairs with Orange Cream Filling

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 3 votes
Plate of profiteroles with oranges and orange segments
Profiteroles with Orange Curd Whipped Cream Filling
Prep Time
20 mins
Cook Time
40 mins
cooling time
30 mins
Total Time
1 hr
If you're looking for a delicious pastry that's not too difficult to make but impressive to serve, these Profiteroles with Orange Curd Whipped Cream Filling are just the ticket. A word to the wise, however, you may want to make a double batch because they'll be gobbled up quickly.
Course: Dessert, pastry
Cuisine: French
Keyword: how to make eclairs, how to make profiteroles, profiteroles with orange curd whipped cream filling
Servings: 12
Calories: 339 kcal
Renee - Kudos Kitchen: Renée
For the choux paste;
  • 1 cup water
  • ½ cup butter
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature
For the orange curd whipped cream;
  • 2 cups heavy whipping cream very cold
  • 2 tablespoons confectioners sugar
  • teaspoons pure vanilla extract
  • 1 cup prepared orange curd store-bought or homemade
  • ½ teaspoon orange zest
  1. Preheat oven to 400-degrees.

To make the profiteroles;
  1. Bring the water, butter, and salt to a simmer in a saucepan over medium heat.

  2. Add the flour and stir vigorously until the mixture comes together to form a dough. Allow it to cool slightly (approximately 10 minutes).

  3. Add the eggs, one at a time, beating extremely well with a wooden spoon after each addition. Continue until all four eggs have been incorporated, and the choux paste is smooth and glossy.

  4. Spoon (or pipe) 12 mounds of choux paste, evenly spaced, onto a baking sheet that has been lined with parchment paper or a silicone baking mat. 

  5. Tap down any dough spikes or points with a finger that has been dampened with water.

  6. Bake the profiteroles in a preheated oven for 30-35 minutes or until they're puffed and golden.

  7. Remove the profiteroles from the oven and immediately pierce each one with a paring knife or skewer to release any internal steam. 

  8. Allow them to cool completely on a wire rack.

  9. Using a serrated knife, gently cut the tops off each eclair, reserving the tops for later.

  10. Gently pull out any internal dough (if needed) so each puff is now a shell and ready to be filled. Set aside.

To make the orange curd whipped cream;
  1. Add the heavy cream to a very cold bowl that has been chilled at least 20 minutes.

  2. Whip or whisk on high speed until the cream becomes thick and soft peaks form.

  3. Whisk in the confectioner's sugar and vanilla extract to combine.

  4. Gently fold in the orange curd and orange zest (optional) until completely combined.

  5. Spoon the orange curd whipped cream into the prepared profiterole shells, and gently set the reserved tops in place on each eclair.

  6. Sprinkle the cream puffs with additional confectioners sugar and chill until ready to serve.

Nutrition Facts
Profiteroles with Orange Curd Whipped Cream Filling
Amount Per Serving (1 g)
Calories 339 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 144mg48%
Sodium 215mg9%
Potassium 66mg2%
Carbohydrates 21g7%
Sugar 12g13%
Protein 4g8%
Vitamin A 920IU18%
Vitamin C 0.3mg0%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed today’s recipe for Perfect Profiteroles with Orange Curd Whipped Cream Filling as much as I’ve enjoyed bringing it to you!

Vertical picture of a plate of orange eclairs with orange whipped cream

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!


  1. 5 stars
    Thanks so much for the detailed instructions! I’m so excited about this recipe!

  2. 5 stars
    These are so light and luscious! I’ll be making them again and again!

  3. I plan to make these as soon as I get back from grocery store where I Amy buying items missing in my pantry. If I can make them as instructed I will blow my A1C ( blood sugar for Diabetics) ; but, you only live once. P. S. Unless you are the Dala Lama!

    • Hi, Joyce! Since you’re only treating yourself and not eating them every day, I’m sure you’ll be fine. Just beware that they’re addicting so you may need to give some away (like I did) so you’re not tempted to eat ALL of them. Enjoy!!

  4. 5 stars
    This is such an amazing recipe! Thanks for sharing!

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