I took the classic profiterole and gave it a Snickers-inspired twist. Instead of the usual choux pastry filled with ice cream or pastry cream and topped with chocolate and nuts, I transformed it into a three-layer treat: choux rounds sliced into tiers, filled with a light peanut butter mousse, layered with thin Snickers slices and finished with chocolate and caramel drizzles. It’s unconventional, but the result is indulgent and fun. If you have a better name for this dessert, leave a comment.
My original plan was to make a classic profiterole—pâte à choux filled with ice cream and finished with chocolate and maybe crushed nuts—but I decided to head in a different direction. I considered a pastry cream filling, but I’d already done something similar long ago. Instead I leaned into a candy-forward idea and created a mini Snickers-style profiterole: airy choux, creamy peanut butter mousse, slices of Snickers, and generous swirls of caramel and chocolate.
The result was either going to flop or be wildly popular—luckily it landed on the popular side. One bite and my friends were hooked. Candy lovers demolished the platter in no time. My husband, who’s notoriously picky but loves Snickers, picked out the Snickers slices and the choux, and practically ignored the mousse and most of the drizzle—he always gravitates to the candy, which is both amusing and maddening.
You’ll notice two different photographic styles in the images. I struggled with the shoot and couldn’t decide which look to use, so both made the post. The simpler shot was taken when I was nearly done and ready to wrap up the session—sometimes creativity hits a wall and you have to work with what you’ve captured. In any case, the first images clearly show what these profiteroles are about: bold candy flavor layered into delicate choux.
Snickers Profiteroles
Makes about 4 dozen
Ingredients
Pate choux
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar
- 5 3/4 ounces flour
- 1 cup eggs (about 4 large eggs and 2 whites)
Peanut butter mousse
- 1 1/2 cups heavy cream
- 2 ounces soft (silken) tofu
- 1/4 cup natural creamy peanut butter
- 1/4 cup powdered sugar, sifted
For assembly
- 4 full-size Snickers bars, sliced thin
- 6 oz. caramel sauce
- 6 oz. chocolate sauce
Instructions
Preparation
Line a baking sheet with parchment paper and preheat the oven to 425°F.
To make pâte à choux
- Combine water, butter and sugar in a medium saucepan and bring to a boil. Remove from heat, add the flour and stir until the mixture comes together. Return to low heat and continue stirring until the dough forms a smooth ball and all flour is incorporated. Transfer the dough to a mixer bowl and let cool for 3–4 minutes.
- Fit the mixer with a whisk or paddle and, on low speed, add eggs one at a time, ensuring each is fully incorporated before adding the next. When the dough is smooth, transfer to a piping bag fitted with a round tip and pipe golf-ball-sized mounds about 2 inches apart onto the prepared sheet. Bake 10 minutes at 425°F, then reduce the oven to 350°F and bake 10 more minutes or until golden brown. Pierce each with a paring knife immediately after removing from the oven to release steam.
To make peanut butter mousse
- Place cold heavy cream in a chilled bowl and beat with a hand mixer until soft peaks form.
- In a food processor or blender, combine silken tofu, peanut butter and sifted powdered sugar and process until smooth.
- Fold the whipped cream into the tofu–peanut butter mixture in three additions until well combined. Chill the mousse for 30–40 minutes before piping to help it set.
Assembly
- Slice each profiterole into three horizontal layers using a serrated knife. Fit a pastry bag with your preferred tip.
- Pipe mousse onto the bottom layer, add two thin Snickers slices, and drizzle with caramel and chocolate. Repeat for the remaining layers, finishing with a drizzle on top. Chill until ready to serve; remove from the refrigerator about 20 minutes before serving for best texture.
Notes
A few notes:
- The pâte à choux method follows Alton Brown’s approach—follow the steps closely. I used bread flour for a bit more structure, but all-purpose flour works as well. Choux can be made a day ahead, stored in an airtight container with a paper towel to absorb moisture so they don’t become chewy.
- The mousse is adapted from a fellow blogger’s recipe, using silken tofu for body and structure while increasing the heavy cream for richness. The tofu helps the mousse hold up for piping and layering without relying on gelatin.
- Assemble the profiteroles the day you plan to serve them and keep refrigerated until about 20 minutes before serving for the ideal texture.