Calories in Profiteroles: Nutritional facts for Profiteroles Types

A 100g serving of profiteroles contains 362 calories.

One kilogram (1000g) of profiteroles contains 3,620 calories.

One profiterole (80g) contains 290 calories. A single Delizza Patisserie Mini Cream Puff (10g) has 32 calories. A full restaurant dessert serving, like the one at Maggiano's Little Italy, contains 1140 calories.

The nutritional upsides of profiteroles are minimal and are mainly derived from the eggs and dairy used in the pastry and filling. A summary of these limited potential advantages is available here.

• Provides High-Quality Protein: The eggs in the choux pastry and the milk in the cream filling supply a modest amount of high-quality protein, which is essential for muscle maintenance and repair. A study by Layman, D. K., & Rodriguez, N. R. (2009), "Egg protein as a source of power, strength, and energy," details the role of egg protein in muscle synthesis.
• Contains Choline for Brain Health: Egg yolks are a primary ingredient in the pastry, making profiteroles a source of choline, a nutrient vital for brain development and neurotransmitter synthesis. A study by Zeisel, S. H., & da Costa, K. A. (2009), "Choline: an essential nutrient for public health," confirms that choline is a critical nutrient for cognitive function.
• Supplies Calcium from Dairy: The cream or custard filling is made with milk, providing calcium, which is essential for building and maintaining strong bones and teeth. A study by Heaney, R. P. (2009), "Dairy and bone health," confirms that dairy products are a primary source of dietary calcium.

The dessert's rich and decadent nature presents several health concerns. An analysis of these health risks is provided here.

• Extremely High in Saturated Fat: Profiteroles are made with large amounts of butter in the pastry and heavy cream in the filling, making them exceptionally high in saturated fat, which can raise LDL (bad) cholesterol levels. A presidential advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," reaffirmed the recommendation to lower saturated fat intake to reduce the risk of cardiovascular disease. A healthier alternative is a small bowl of fresh berries. A suggested amount is to limit consumption to one or two small profiteroles on a rare occasion.
• High in Refined Flour and Sugar: The choux pastry is made from refined white flour, and the chocolate sauce and sometimes the filling are high in added sugar. A review by Ludwig, D. S., et al. (2018), "Dietary carbohydrates: role of quality and quantity in chronic disease," connects diets high in refined carbohydrates and sugars to a greater risk of metabolic diseases.

No, profiteroles are not a healthy food because the detrimental effects of the high saturated fat, refined flour, and sugar content overwhelm any minor benefits from the eggs or dairy. The dessert's impact on cardiovascular health is negative. The high concentration of saturated fat from butter and cream can lead to elevated levels of LDL cholesterol, a primary risk factor for atherosclerosis. A meta-analysis by de Souza, R. J., et al. (2015), "Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes," linked high saturated fat intake to adverse cardiovascular outcomes. For metabolic health, the refined carbohydrates and sugar can cause sharp spikes in blood glucose. A review by Stanhope, K. L. (2016), "Sugar consumption, metabolic disease and obesity: The state of the controversy," details how excessive sugar intake is a key driver of metabolic syndrome. For weight management, the high calorie density of profiteroles makes the dessert a poor choice. A study by Pérez-Escamilla, R., et al. (2012), "Dietary energy density and body weight in adults and children: a systematic review," found a positive association between dietary energy density and body weight.

Yes, profiteroles are fattening. The dessert is exceptionally high in calories from fat and sugar packed into a small, light pastry, making the food extremely energy-dense and easy to overconsume. Consuming more calories than the body expends leads to weight gain. A study by Pérez-Escamilla, R., et al. (2012), "Dietary energy density and body weight in adults and children: a systematic review," found a positive association between dietary energy density and body weight. The combination of high fat and high sugar is also highly palatable and not very filling, which can lead to overeating. A study by Holt, S. H., et al. (1995), "A satiety index of common foods," found that bakery products like pastries were among the least satiating foods tested per calorie. The high sugar content can also promote fat storage in the body. A review by Tappy, L., & Lê, K. A. (2010), "Metabolic effects of fructose and the worldwide increase in obesity," explains the metabolic pathways through which excess dietary sugar can lead to fat accumulation. A suggested consumption rate is to limit intake to one or two small profiteroles on an infrequent basis.

The filling and topping determine the calorie count of a profiterole. A croquembouche has the highest calorie value at 450 calories per 100 grams, a consequence of the large amount of caramelized sugar used to construct the tower. A classic dessert profiterole contains a lower calorie value at 333 calories per 100 grams, representing a baseline without the dense caramel coating. A savory profiterole, or gougère, has a calorie count of 362 per 100 grams, with its high calorie count coming from the fat in the cheese rather than from sugar.

Sweet profiteroles are designated as a dessert and are not served alongside main entrees. The pastry's rich and sweet character is incompatible with savory main course flavors. In contrast, savory profiteroles, called gougères, are specifically served as a pre-meal appetizer, often accompanied by wine.

No, low-calorie profiteroles are not widely available. The fundamental ingredients of the dessert, choux pastry and a cream-based filling, are inherently high in fat and calories. The pastry requires a significant amount of butter and eggs to achieve its characteristic puff, and the filling is traditionally made from high-fat whipped cream, pastry cream, or ice cream. While smaller, mini-sized profiteroles (cream puffs) have fewer calories per piece, the calorie density per gram remains high.

The story of the profiterole begins with the invention of choux pastry in the 16th century. The pastry is attributed to Panterelli, the head chef for Catherine de' Medici of Florence. When Catherine married Henry II of France in 1533, she brought her chefs with her, and they introduced the revolutionary hot-water pastry, or pâte à choux, to the French court. The term "profiterole" originally referred to a small, savory treat baked in the ashes. In the 17th century, the term began to be used for hollow pastry balls filled with a savory mixture. The transition to a sweet dessert occurred in the 19th century, when the great French pastry chef Antonin Carême perfected the art of filling the choux balls with sweet creams like pastry cream or whipped cream and serving them as part of elaborate dessert presentations, including the famous croquembouche.