Profiteroles are small, round French pastries made with pâte à choux ([choux pastry dough](https://www.masterclass.com/articles/how-to-make-choux-pastry-dough)), the same crispy pastry used to make [éclairs](https://www.masterclass.com/articles/decadent-chocolate-eclair-recipe) and [cream puffs](https://www.masterclass.com/articles/how-to-make-cream-puffs). In France, pastry chefs fill profiteroles with everything from savory mousse to sweet custard. In the United States, profiteroles are usually filled with vanilla ice cream and drizzled with warm chocolate sauce. \n\nThe primary difference between cream puffs and profiteroles is size: Cream puffs are larger. Cream puffs are also an American tradition, whereas profiteroles are a French pastry. Presentation may differ as well; small profiteroles are often piled on top of each other into pyramidal *croquembouche* or *gâteau Saint-Honoré*, while cream puffs are served more casually. Cream puffs are full of cream (whipped cream or pastry cream), whereas profiteroles can be stuffed with anything—savory fillings, sweet fillings, or, as you'll often find in the United States, ice cream. \nLearn how to make this show-stopping dessert for your next dinner party—or afternoon snack.