Traditional recipes

Classic profiteroles recipe

Classic profiteroles recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

This choux pastry recipe makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

306 people made this

IngredientsServes: 12

  • Choux pastry
  • 250ml (8 fl oz) water
  • 125g (4¼ oz) butter
  • 125g (4¼ oz) plain flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Filling
  • 450ml (16 fl oz) double cream
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • Topping
  • 75g (3 oz) plain chocolate

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 230 C / Gas mark 8.
  2. In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each egg until smooth. Spoon the choux pastry in heaped tablespoons, 7cm apart, on a baking tray.
  3. Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake for 25 more minutes. Don't be tempted to open the oven door as this may cause them to flop.
  4. Remove profiteroles from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
  5. In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.

How to melt chocolate

Want perfectly melted chocolate to drizzle over your profiteroles? Watch our How to melt chocolate video to see how it is done!

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Reviews & ratingsAverage global rating:(130)

Reviews in English (94)

Something else.instead of them being small i made them big i got about 9 out of the mixture so they look like elephants feet(choux buns)-06 Jun 2010

I made them 2day and my kids loved them they gave me a 10/10 so i was very pleased!!!!!-06 Jun 2010

My oven is hot !! These buns dried out beautifully. No need to scrape anything out. Just as they should be. They were crisp.-06 Sep 2016


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • No-Fuss Pastry Cream

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.

Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.

For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.

Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.

Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.


Classic French Croquembouche

The soaring and beautiful pastry confection known as a croquembouche or croque en bouche is a French dessert often served at weddings, baptisms, communions, and many other special celebrations. Sweet, crisp, cream-filled pastries made of choux are towered one on top of the other and held together with sugar caramel until an impressive cone of pastries becomes the finished dessert. Sugared almonds decorate our recipe, but modern versions feature creative pastry cream flavors and are adorned with flowers, sugar art, or melted chocolate. Its French name means "crunch in the mouth," a good summary of what it feels like to bite into a piece of this dessert.

The components of the dessert can be made on different days if you don't want to prep, bake, and assemble in one session. Prepare your choux pastry and vanilla pastry cream and refrigerate for up to three days. Bake, cool off the pastries, fill with cream, and assemble. If you decide to make everything on the day of the event, give yourself enough time to chill the pastry cream for 2 hours and then freeze the filled profiteroles for another 3 hours, not to mention all the other steps.

Once the tower is assembled, you'll have five to eight hours for the pastry to keep its crispness. The towers can vary in size, but expect that you'll be serving two to three profiteroles per person our recipe makes 48 profiteroles total, for 16 to 24 servings. A digital thermometer is a good tool to have on hand when making this dessert, as well as enough room in your freezer to fit the finished profiteroles.


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This classic French dessert looks like it takes all day to make, but you can prepare the pastry and chocolate sauce ahead and just buy the ice cream if you want. From there, the profiteroles take just a few minutes to assemble before serving. To start, make the eggy, buttery pâte à choux dough, pipe out the puffs, and bake until golden. Then whisk together a bittersweet chocolate sauce until glossy and smooth. When it’s time for dessert, slice the puffs in half, fill with scoops of vanilla ice cream, and drizzle with the sauce.

Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes in the oven.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Instructions

  1. 1 Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper set it aside.
  2. 2 Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  3. 3 Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  4. 4 With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
  5. 5 Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart. Dip your finger in the bowl of water and smooth the top of each mound.
  6. 6 Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes. (Don’t open the oven door until at least 45 minutes have passed.) Transfer the baking sheet to a wire rack and let the puffs cool completely, about 30 minutes. Meanwhile, make the chocolate sauce.

Ingredients

  • For the Craquelin:
  • 3 1/3 cups (100 grams) cornflakes
  • 1/3 cup (50 grams) all-purpose flour
  • 5 tablespoons (100 grams) maple sugar
  • 1/4 teaspoon (1.5 grams) fine sea salt
  • 1 stick (4 ounces / 113 grams) unsalted butter, softened
  • For the Choux Pastry:
  • 1 stalk lemongrass, smashed and cut into 1/4-inch pieces
  • 1 (3-inch) piece fresh ginger (about 3 ounces / 85 grams), peeled and cut into 1/4-inch thick slices
  • 1 3/4 cups (450 grams) whole milk
  • 1/2 cup (120 grams) heavy cream
  • 2 1/3 cups (350 grams) all-purpose flour
  • 5 tablespoons (50 grams) buttermilk powder
  • 2 sticks (8 ounces / 225 grams) unstalted butter, sliced
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 teaspoon (4.5 grams) fine sea salt
  • 9 large eggs

Related Video

Hello Team Epicurious - It would very helpful if you could have all measures in weights. It would take away all minor anomalies

I don't understand the comments about dough being too watery or the gougere coming out like "flat cookies". I have made exactly as written twice, and they are delicious, puffy, golden brown, tasty bites! I've not piped them, but I could see that making their shape a bit more uniform for a fancier event. Otherwise, this is a perfect recipe!

Made these according to the recipe and they were like flat cookies. The batter was very runny. Very disppointing. I have made gougeres before using other recipes and have never had a problem.

Easy, great, last minute treat for people stopping over for cocktails. Didn't have quite enough of the correct cheese so used a few teaspoons of parmesan to bring it to one cup. Delicious, easy, used the tip to use the food processor. Great!

This recipe didn't turn out well, and I'm not sure why. I cut the recipe in two and using all the right proportion, the dough ended up very wet and runny, so I was unable to shape the gougeres into balls. I have a cream puff recipe that I have been making for years that used roughly the same ingredients and uses the same method, and always turned out great. Not sure what is wrong here. I'll try a different recipe next time.

My first attempt at choux so I was a bit concerned, but they turned out perfectly. I put the dough into a food processor before adding eggs, and then added them one at a time - worked very well. HOWEVER it only took 15 minutes at 400

I have always loved choux, as they are known when used as a pastry. They are so unique and utterly delicious like this, though, that I may think of them now more as a savory dish first. I added toasted walnuts and leeks to mine, to give them a little more depth and complexity. They were devoured. Also, if you don't have a pastry bag, don't worry. You can just scoop them out and plop them on the sheet pan. I used a mini ice cream scoop. Perfect!

Easy and delicious, does it get any better? Everyone loves them!

delicious, airy cheese ball bread. surprisingly easy to make. big hit at my last party. will definitely make again.

This is an easy and elegant choice for bread and contrasts well with almost any fine dinner. I made the dough ahead of time and spooned it into a pastry bag and refrigerated until 1/2 hour before serving my meal. I piped them into generous rounds and baked them. Timing was perfect and they were all eaten up!

I grew up on gougeres in the 70s and 80s - my mother is a sophisticated cook! - so I've made these many times. This recipe omits an important step, which is to brush formed mounds with egg wash before baking for a beautiful golden shine and top with more grated Gruyere for a crispy, cheesy top. I also remember forming them with a second, smaller mound on top of the larger mounds, like a two-tiered free-form snowman.

I've made this receipe multiple times and never had a problem. Yes, you do have to make sure you beat the eggs in full. I've never had a problem wtih a thin or runny batter. I've made them in advance to bring to parties where we just reheat them according to the receipe. These little treats are always a hit.

I haven't tried this version, but here are some tips for successful gougere: Taste the cheese. If it's very salty, go easy on the added salt, and vice-versa. You only need to cook the dough on the stove for a couple of minutes, to cook the raw flour taste out. The real trick to getting good "puff" is to beat your eggs well. I use a kitchen aid mixer with the paddle attachment. Stir the hot dough to help it cool for a minute, then turn up the speed and add the eggs one at a time, making sure the dough turns smooth after each addition. Then stir in the cheese. You can also add the pepper to the water/butter at first. That's how I do it. I add minced fresh herbs in with cheese. A few tablespoons should suffice. Use parchment-lined sheet pans and pipe the dough to get uniform shapes. Try attaching a piping coupler to a freezer bag. no tip is needed. The hole in the coupler is the perfect size. Pipe them about the size of a quarter for more bite- size treats. Brush with an eggwash for a beautiful shine. Make sure your oven is hot. I bake mine at 400' for about 15 minutes. If you're baking ahead of time, keep in mind that reheating will brown them further. Once the puffs are cool, freeze them in freezer bags for a few months & have them on hand for impromptu guests. Reheat at 350' for about 5 min. Enjoy!

Give this recipe a try! It's incredibly easy and will impress friends and family. Very easy to eat three of four of these little delights without feeling full. They don't keep well, best eaten there and then (which isn't hard to do!). Interested in playing with the recipe by adding crumbled bacon or chives.

Ok, I made these again and found out it was my mistake they turned out like cookies the first time! I used the ole' kitchen aid this time, and figured out I didn't beat it nearly well enough last time. This time, they are killer, nuff' said.

Mine also turned out like flat cookies! Maybe it was from beating in the eggs with the hand mixer? They were tasty though, but ugly!

I found this to be the best recipe for gougeres yet. Those who said the dough was too thin probably did not cook it long enough. Mine were perfect piping consistency and rose beautifully. I had always beaten the eggs in by hand and felt like I had done 100 push-ups! Loved using the mixer.

Easy and delicious-it was hard not to eat the whole batch in one sitting. Come to think of it, I think we did.

I made this recipe for my mom's 50th birthday party. Was the hit of the party. I totally recommend this for any gathering.

While I agree with the comments that the texture is not what I expected, they were so delicious and simple to make that I have to rave. I brought a huge bowl full of them to a get-together and they were gone in a few minutes. Everyone referred to them as "addictive."

I loved them but it was almost like cookies. when my sister and aunt made them I said I don't like them but I did. But next time we will follow the real thing

My grandniece and I agree with the other reviewers who said the batter was too runny and that the gougeres came out like puffy cookies (She said the recipe should be renamed "gourgere cookies") Mark Bittman's recipe calls for 1 1/2 cups of flour and three eggs. This recipe called for 1 cup of flour and 4 eggs which why the batter was too runny. Next time we'll try Bittman's recipe.

Made these for a Mother's Day brunch and was satisfied with the results, if not overly thrilled. I have a question: about how long did it take the dough to pull together in a ball and form a film on the bottom of the pan? I'm not sure I cooked the dough on the stovetop long enough, and maybe that's why the dough was so thin.

Mine also turned out runny and flat, taste was good, but not the appearance I expected. Will compare to other recipes.

i made these a few hours ahead for a dinner party. they reheated beautifully. my guests loved the texture and gruyere flavour of the gougeres.


Filled with ice cream and frozen. Topped with chocolate ganache. Profiteroles were my FAVORITE. We used butter pecan ice cream and coffee ice cream.

Watch me make the choux pastry and shape/bake into cream puffs and profiteroles:


How to Assemble a Croquembouche Tower

Again, sounding more fantastic than it is difficult — a croquembouche tower is simply a pile of homemade profiteroles stacked loosely in the shape of a Christmas tree or cone. Those feeling confident in their spun sugar work can use caramelized sugar to bind the profiteroles together and encase them in a sparkling web of shimmering sugar strands. Myself, I am content to merely pile the filled puffs atop an antique Depression glass cake plate and dust liberally with powdered sugar and garnish with sprigs of fir and pomegranate jewels. Humble, but sweetly presented, AND safe for little ones to participate in the assembly with no messy burnt sugar dishes to curse over later.


Cook like james

May 30, 2013

It’s hard not to find great food when visiting Paris, but if you’re looking for a truly authentic French experience, book a reservation at Julien Brasserie (http://www.julienparis.com/en/)  on your next visit. Located a bit “out of the way” in the 10 th arrondissement, it’s totally worth the trek. Rue du Faubourg Saint-Denis is rather unassuming, but once you step through the ornate brasserie doors, you feel transported through time – to the days of Hemingway, Dali and Picasso – greeted by the restaurant’s Art Nouveau charm. It’s just a beautiful room, with magnificently carved mirrors, a grand mahogany topped bar and an ornately designed mosaic floor. I was first introduced to the restaurant by designer Jean Paul Gaultier, who said it was one of his favorite places and after eating there I can certainly understand his loyalty. The restaurant offers a reasonable prix-fixe menu (about 42 euros) which features several options – including starters like traditional onion soup au gratin, duck Foie Gras with seasonal fruit chutney and brioche bread, or scallops tartar and pink shrimps from Madagascar in lime and ginger and main courses like Charolais beef tartar, Sole meunière, roasted duck breast from South-West France with Provencal vegetables, or Grilled Chateaubriand in béarnaise sauce.  Desserts are included, but don’t bother with cheese plate, Crème brûlée, or even the Crepes Suzette there is only one option - Profiteroles with warm Valrhona Chocolate sauce. The puffs arrive at the table filled with a round ball of vanilla ice cream, and the server then covers them with the warm chocolate sauce poured from a silver pitcher.   

These are nearly identical to Julien’s and the cream puffs recipe from Cook's Illustrated is pretty easy to follow. You can use store bought chocolate sauce, but homemade is so much better, and only takes a few minutes to make. Bon Appetit!

1 recipe Pâte à Choux (cream puffs)

1 recipe Bittersweet Chocolate Sauce

1 quart Vanilla Ice Cream (Ben & Jerry’s or Homemade)

(Makes about 24 two-inch puffs)

5 tablespoons unsalted butter, cut into 10 pieces

1½ teaspoons granulated sugar

½ cup (2 ½ ounces) unbleached all-purpose flour, sifted

1. Heat oven to 425 degrees and place the oven rack in the middle position and. Spray a large (12-by 18-inch) baking sheet with nonstick cooking spray and line with parchment paper set aside. Beat eggs and egg white in measuring cup or small bowl you should have 1/2 cup (discard excess). Set aside.

2. Bring butter, milk, water, sugar, and salt to boil in small saucepan over medium heat, stirring once or twice. When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, for 3 minutes, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan (temperature of paste should register 175 to 180 degrees on instant-read thermometer).

3. Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in steady stream. When all eggs have been added, scrape down sides of bowl, then process for 30 seconds until smooth, thick, sticky paste forms. (If not using immediately, transfer paste to medium bowl, cover surface flush with sheet of plastic wrap sprayed lightly with nonstick cooking spray, and store at room temperature for up to 2 hours.)

4. Fold down top 3 or 4 inches of 14- or 16-inch pastry bag fitted with 1/2-inch plain tip to form a cuff. Hold bag open with one hand in cuff and fill bag with paste. Unfold cuff, lay bag on work surface, and, using hands or bench scraper, push paste into lower portion of pastry bag. Twist top of bag and pipe paste into 1 1/4- to 1 1/2-inch mounds on prepared baking sheet, spacing them about 1 to 1 1/4 inches apart (you should be able to fit about 24 mounds on baking sheet).

5. Use dampened fingertip or the back of teaspoon dipped in bowl of cold water to smooth shape and surface of piped mounds. Bake 15 minutes (do not open oven door), then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (puffs should not be soft and squishy), 8 to 10 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam return puffs to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry puffs in turned-off oven until centers are just moist (not wet) and puffs are crisp, about 45 minutes. Transfer puffs to wire rack to cool. (Cooled puffs can be stored at room temperature for up to 24 hours or frozen in zipper-lock plastic bag for up to 1 month. Before serving, crisp room temperature puffs in 300-degree oven 5 to 8 minutes, or 8 to 10 minutes for frozen puffs.)

Best Bittersweet Chocolate Sauce

4 ounces Valrhona, Callebaut, or Ghirardelli Bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

1. Place butter, cream, milk, sugar and salt in a pan over medium high heat. Stir mixture until it comes to a rolling boil. Remove from heat and add chocolate and allow to sit for 1 minute. Whisk until smooth and then whisk in vanilla.

2. Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave the sauce at 50 percent power, stirring once or twice, 1 to 3 minutes.

1. Line baking sheet with parchment paper freeze until cold, about 20 minutes. Using 2-inch ice cream scoop (about same diameter as puffs), scoop ice cream onto cold baking sheet and freeze until firm, then cover with plastic wrap keep frozen until ready to serve. (Ice cream can be scooped and frozen for up to 1 week.)

2. When ready to serve, use paring knife to split open puffs about 3/8 inch from bottom set 3 bottoms on each dessert plate. Place scoop of ice cream on each bottom and gently press tops into ice cream. Pour sauce over profiteroles and serve immediately.

Brasserie Julien16 rue du Faubourg Saint-Denis, 75010 Paris