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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.