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Profiteroles recipe

Profiteroles recipe

3 ratings

Follow our foolproof recipe for perfect profiteroles every time and impress family and friends with a stack for dessert. Try pouring the chocolate sauce just before serving for a bit of theatre! See method

  • Makes 16
  • 30 mins to prepare and 25 mins to cook
  • 167 calories / serving
  • Vegetarian

Ingredients

  • 50g unsalted butter, cubed
  • 3 tsp caster sugar
  • 75g plain flour, sifted onto a piece of baking paper
  • 2 medium eggs, beaten

For the filling

  • 300ml whipping cream
  • 1 tsp vanilla extract​

For the sauce

  • 100g dark chocolate, finely chopped
  • 50g caster sugar

Each serving contains

  • Energy

    695kj
    167kcal
    8%
  • Fat

    13g 18%
  • Saturates

    8g 38%
  • Sugars

    7g 8%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 11.5g Protein 2.1g Fibre 0.4g

Method

  1. Preheat the oven to gas 8, 220°C, fan 200°C. 
  2. Put the butter, 1½ tsp sugar and 150ml water in a saucepan over a low heat. As soon as the butter has melted, remove from the heat and add the flour and a pinch of salt. Beat vigorously with a wooden spoon until you have a thick paste that comes away from the side of the pan, about 2 mins. 
  3. Spread the paste out on a plate to cool for roughly 5 mins until lukewarm. Return to the pan and beat in the eggs, a little at a time, until the mixture is glossy and slowly falls off a spoon with a tap. Transfer to a piping bag. 
  4. Pipe 16 walnut-sized mounds of the mixture onto 2 nonstick baking sheets, spacing them 2-3cm apart. Use a wet finger to gently press down any peaks, then transfer to the oven. Bake for 5 mins, then lower the oven temperature to gas 4, 180°C, fan 160°C and bake for a further 15-20 mins until the profiteroles are golden, crisp and well risen. Make a small hole in the side of each using a skewer and set on a wire rack to cool completely. 
  5. Once the profiteroles have cooled, whip the cream with the remaining 1½ tsp sugar and the vanilla extract until it reaches soft peaks. Pipe the cream into the profiteroles using the hole you made earlier. 
  6. To make the sauce, put the chocolate and sugar in a small saucepan with 100ml water. Heat gently to melt the chocolate, then simmer for 3-4 mins, stirring occasionally, until thickened and syrupy. 
  7. Pile the profiteroles onto a serving plate and pour over the hot chocolate sauce. As an alternative, dip each profiterole in the sauce and divide between plates to serve. They will keep for up to 2 days in an airtight container in the fridge.

Freezing and defrosting guidelines

Allow the unfilled profiteroles to cool completely before freezing with baking paper between each one for up to 3 months.

Leave to defrost in packaging at room temperature for several hours before serving.

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