RECIPES DESSERTS

Profiteroles

Profiteroles

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.5 based on 6 ratings.

Ingredients

  • 60 g Butter
  • 125 ml Water
  • 75 g Plain Flour
  • 2 Eggs
  • Pinch Salt
  • For the Filling
  • Custard vanilla, chocolate, whatever flavour you fancy
  • Whipped Cream
  • Chocolate

Nutrition Information

Qty per
33g serve
Qty per
100g
Energy 42.023475609756kcalcal 128.83500047828kcalcal
Protein 1.3324390243902gg 4.0849734548074gg
Fat (total) 0.91916666666667gg 2.8179686763493gg
 - saturated 0.3475gg 1.0653607779126gg
Carbohydrate 6.6004268292683gg 20.235498881683gg
 - sugars 0.96333333333333gg 2.9533742428466gg
Dietary Fibre 0.15243902439024gg 0.46734548952125gg
Sodium 11.043089430894mgmg 33.855753515558mgmg

Nutritional information does not include the following ingredients: Butter, Water, pinch Salt, Custard, Whipped cream, Chocolate

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Profiteroles are the ultimate treat! Soft pastry, filled with cream or custard (or both!) and topped with melted chocolate, these delightful little sugar puffs will make any afternoon tea special!

Method

  1. Place the water and butter in a saucepan and slowly bring the mixture to the boil.

  2. Remove from the heat and add the flour and salt.

  3. Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.

  4. Remove the mixture from the heat and leave it to cool for about 5 minutes.

  5. Add the eggs one at a time, beating well after each addition until the dough becomes stiff.

  6. Form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.

  7. When the puffs are completely cool, cut through the centre to form two halves.

  8. Top one half with whipped cream or custard (either vanilla or chocolate) and press the top half gently onto the cream/custard filling.

  9. Drizzle the melted chocolate over the tops over the profiteroles.

  10. Profiteroles raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap frozen for up to three months.

  11. Dry empty puffs can be kept in a sealed container for up to 2 days.  Just reheat for a few minutes to freshen up.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar