When you want a dessert that combines impressive French technique with playful holiday charm, these Reindeer Profiteroles deliver light, airy choux pastry puffs filled with sweet cream and transformed into adorable reindeer faces with pretzels, chocolate, and candy decorations. The classic profiterole provides the perfect canvas – crisp shells with hollow centers ready to fill with vanilla cream or ice cream, then decorated to bring smiles to every face at your holiday table. Each bite delivers that magical contrast of crispy pastry giving way to cool, creamy filling, while the cute reindeer features make them irresistible to children and adults alike. Perfect for Christmas parties, holiday baking with kids, or adding whimsy to dessert tables, this recipe makes about 24 profiteroles and takes approximately 2 hours from start to finish.
Cooking Time: 30 minutes prep, 1 hour 30 minutes baking and assembly
Makes: About 24 profiteroles
What You’ll Need
For the choux pastry:
- 1 cup water
- 1/2 cup butter, cut into pieces
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 4 large eggs
For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Or vanilla ice cream as alternative
For decoration:
- 48 small pretzel twists (for antlers)
- 24 chocolate chips (for noses)
- 48 candy eyes or mini chocolate chips (for eyes)
- 1/2 cup chocolate chips, melted (for attaching decorations)
Making Perfect Choux Pastry
In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium-high heat, stirring occasionally to melt the butter completely.
Adding the Flour
Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
Cooking the Dough
Return the pan to medium heat and cook for 2-3 minutes, stirring constantly. This dries out the dough slightly, which helps create hollow puffs with crispy shells.
Cooling Before Eggs
Transfer the dough to a large bowl and let cool for 5 minutes. Adding eggs to hot dough will cook them, preventing proper rising.
Incorporating the Eggs
Add eggs one at a time, beating vigorously after each addition until completely incorporated. The dough will look broken at first but will come together.
Perfect Consistency
After the final egg, the dough should be smooth, glossy, and fall slowly from a spoon in a V-shape. This consistency ensures proper puffing.
Preparing to Bake
Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Draw 1.5-inch circles on the parchment as guides, spacing them 2 inches apart.
Piping the Puffs
Transfer dough to a piping bag fitted with a large round tip. Pipe mounds onto the parchment, using the circles as guides. Smooth any peaks with a wet finger.
The High-Heat Bake
Bake at 425 degrees for 15 minutes until puffed and beginning to brown. Don’t open the oven during this time or they’ll deflate.
Finishing the Bake
Reduce temperature to 375 degrees and bake for 20-25 more minutes until deep golden brown and crispy. They should feel light and hollow when picked up.
Drying the Shells
Pierce each puff with a sharp knife to release steam. Return to the turned-off oven with the door cracked for 10 minutes to dry the interiors completely.
Making Whipped Cream
While puffs cool, beat heavy cream with powdered sugar and vanilla until stiff peaks form. The cream should hold its shape but remain smooth and spreadable.
Filling the Puffs
Once completely cool, cut each puff in half horizontally. Pipe or spoon whipped cream into the bottom half, then replace the top. Alternatively, use small scoops of vanilla ice cream.
Creating Reindeer Faces
Break each pretzel twist in half to create two antler shapes. Use melted chocolate as “glue” to attach antlers to the top of each profiterole.
Adding the Features
Use small dots of melted chocolate to attach candy eyes and a chocolate chip nose to each reindeer face. Work quickly before the chocolate sets.
Personality Details
Position the features slightly differently on each reindeer to give them personality. Some can look surprised, happy, or mischievous.
Letting Decorations Set
Refrigerate the decorated profiteroles for 15-20 minutes to let the chocolate “glue” set completely before serving.
Serving Fresh
These are best served within a few hours of assembly. The cream-filled shells stay crispy for 2-3 hours before softening.
Storage Considerations
Unfilled puff shells can be made a day ahead and stored in an airtight container. Fill and decorate just before serving.
Make-Ahead Strategy
Freeze baked, unfilled shells for up to 1 month. Thaw at room temperature and crisp in a 350-degree oven for 5 minutes before filling.
Ice Cream Version
For an easier, kid-friendly version, fill with small scoops of vanilla ice cream and serve immediately. The ice cream prevents longer storage but adds fun factor.
Chocolate Ganache Option
Instead of whipped cream, fill with chocolate ganache for a richer dessert that pairs beautifully with the sweet decorations.
Customization Ideas
Create different characters – use green frosting for Christmas trees, white for snowmen, or leave plain for classic profiteroles.
Troubleshooting Tips
If puffs don’t rise, the dough was too hot when eggs were added or oven temperature was wrong. If they deflate, they weren’t baked long enough.
Understanding Choux Pastry
Choux is unique – it’s twice-cooked (stovetop then oven) and relies on steam for leavening, creating that characteristic hollow interior.
Presentation Ideas
Arrange on a platter dusted with powdered sugar “snow” or present on individual plates with chocolate sauce drizzled around them.
Educational Fun
Making these with children teaches pastry technique while creating holiday memories. Kids love the decorating process and seeing their creations come to life.
These Reindeer Profiteroles prove that classic French pastry can be both impressive and playful. By combining proper technique with creative decoration, you create desserts that taste as wonderful as they look adorable, bringing joy and magic to your holiday celebrations while showcasing that baking can be both sophisticated and fun.
