I took the classic profiterole and gave it a playful Snickers-inspired twist. This version layers peanut butter mousse, thin slices of Snickers, and ribbons of chocolate and caramel between three delicate pate à choux tiers. It’s decadent, rich, and unapologetically candy-forward — a modern take on a classic that’s meant to be enjoyed rather than revered for tradition.
My original plan was a traditional profiterole — pâte à choux filled with ice cream and finished with a chocolate drizzle and chopped nuts. Then I hesitated, wondering if readers might be tired of another ice cream recipe, and considered a pastry cream filling. Having already explored that route in the past, I decided to go completely sideways and built a mini Snickers-style assembly instead: a layered petit gâteau inside a light choux shell.
The outcome was all or nothing — either a disaster or a hit. Fortunately, it landed on the hit side. My family demolished them in one sitting: the Snickers slices and the choux disappeared first, with the peanut butter mousse and drizzles following closely behind. My notoriously picky husband, who loves Snickers, even picked out his favorite parts first. If that sounds maddening, it’s only proof of how addictive the combination can be.
I included two different photo styles because I couldn’t decide which one captured the dessert best. One was a quick phone shot I shared on Instagram when I was ready to be done with photographing — simple and honest. The other is more composed. Either way, the images show what to expect: crisp, golden choux shells transformed into bite-sized layered confections brimming with peanut butter mousse, Snickers slices, caramel, and chocolate.
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. Heat the oven to 425°F.
To make pate choux
- Combine water, butter, and sugar in a medium saucepan and bring to a boil. Remove from heat, add the flour, and stir with a wooden spoon or sturdy spatula until the mixture comes together. Return the pan to the heat and continue stirring until the dough forms a cohesive ball. Transfer to a stand mixer bowl and let cool for 3–4 minutes.
- Fit the stand mixer with the whisk attachment and set to low. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. When the dough is smooth, transfer it to a piping bag fitted with a round tip. Pipe golf-ball-size rounds 2 inches apart onto parchment-lined sheet pans. Bake 10 minutes at 425°F, then reduce the oven to 350°F and bake another 10 minutes or until golden brown. Immediately pierce each puff with a paring knife after removing from the oven to release steam.
To make peanut butter mousse
- Chill a mixing bowl and the heavy cream. Whip the cold cream until soft peaks form.
- Combine silken tofu, peanut butter, and sifted powdered sugar in a food processor or blender and blend until smooth.
- Gently fold the whipped cream into the peanut butter-tofu mixture in three additions. Chill the mousse 30–40 minutes before piping to firm up.
Assembly
- Slice each profiterole into three horizontal layers and prepare a pastry bag with your preferred tip.
- Pipe mousse onto the bottom layer, add two thin slices of Snickers, and drizzle with caramel and chocolate sauce. Repeat to complete all three layers, then refrigerate until ready to serve.
Notes
A few practical tips:
- The pâte à choux method follows Alton Brown’s technique; follow it closely for best results. I used bread flour for extra structure, but all-purpose flour also works. Choux puffs can be made a day ahead and stored in an airtight container once fully cooled. Place a paper towel inside to absorb moisture and prevent sogginess.
- The mousse is adapted from Caroline at Chocolate & Carrots. I reduced the tofu and increased the heavy cream so the mousse pipes cleanly and holds its shape while layering. Tofu provides structure without gelatin, but feel free to use gelatin if you prefer.
- Assemble the Snickers profiteroles on the day you plan to serve them and keep refrigerated until about 20 minutes before serving for the best texture and flavor.