- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Not many things can compare to biting into a crispy profiterole shell and getting a burst of vanilla cream, followed by the taste of bittersweet chocolate.
- Makes12
- Cook time30 minutes
- Prep time35 minutes, + cooling time
Ingredients
- 25g butter, chopped
- 1/3 cup (50g) plain flour
- 2 Coles Australian Free Range eggs, lightly whisked
- 300ml thickened cream
- 2 tbs icing sugar
- 1 tsp vanilla extract
- 125g dark chocolate, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line two baking trays with baking paper.
Step 2
Combine the butter and ¼ cup (60ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, until butter melts and the mixture just comes to the boil. Add the flour and use a wooden spoon to beat for 1-2 mins or until mixture just comes away from the side of the pan.
Step 3
Transfer the mixture to a heatproof bowl and cool slightly for 5 mins.
Step 4
Use an electric mixer to beat the eggs into the flour mixture, 1 at a time, beating well after each addition or until the dough is thick and glossy. Transfer to a piping bag fitted with a 2cm plain nozzle.
Step 5
Pipe 3cm round mounds, 5cm apart, onto the prepared trays. Bake for 20 mins or until puffed and golden brown. Remove from oven and turn oven off.
Step 6
Use a small knife to cut a small slit in the base of each profiterole and place back on tray, upside down. Return to the oven to cool and crisp, with door slightly ajar.
Step 7
Meanwhile, place 200ml of the cream in a bowl with the icing sugar and vanilla. Use an electric mixer to whisk until stiff peaks form. Place in the fridge to chill.
Step 8
Place the remaining cream in a small saucepan over medium heat. Bring to the boil. Remove from the heat and add the chocolate. Set aside for 2 mins, then whisk until the chocolate melts and the ganache is smooth.
Step 9
Cut profiteroles in half horizontally. Dip tops in the ganache and place in the fridge until set. Pipe or spoon the whipped cream onto the bases and replace the tops to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Refrigerate leftover eggs in the original carton to keep them nice and fresh, and consume them before the ‘Use By’ date.
Profiteroles recipe
The thing about the profiterole is that it’s a dessert you’ll pick up even if you think you’re too full. They are bite-sized, not very sweet and don’t taste buttery rich, so they go down quite easily. Before you know it, you’ll have at least two or more! Profiteroles are made up of three main components: the airy and slightly crispy pastry shell, the cream filling, and the chocolate cap on top of the dome. The type of pastry is called choux pastry, which originated in France, and although it has a French connection, the recipe actually originated in Italy after being invented by an Italian chef called Panterelli. All you need to make your own are flour, butter, egg and water. Watch people’s eyes light up when they see you bring a platter of profiteroles out at your next dinner party, long lunch, potluck or celebration.
Tips for making this profiterole recipe
Here are some top tips for how to make profiteroles that are crispy on the outside and super soft on the inside:
- Make sure your ingredients are accurately measured so that the batter holds its shape on the tray before baking. For example, the eggs need to be the correct size, which for this recipe, is extra large.
- Only add the eggs to the mixture once the butter, flour and water mixture has cooled down, to avoid cooking the egg and affecting the rise of the pastry. A choux that doesn’t rise will not have the space in the centre for you to pipe in your cream.
- Ensure you mix the eggs in until the batter is smooth and of one consistency, so that the pastry will rise.
- If you don’t have a piping bag, form dollops using 2 teaspoons and plop them gently onto the baking tray.
- Gently pat any peaks to form nice dome shapes before putting the tray in the oven to bake.
- Make sure the choux balls are crispy on the outside before you take them out of the oven and slit them with a knife. Piercing them before they are crispy enough will cause them to collapse when you put them back into the oven the second time.
- Your profiteroles filling doesn’t have to be limited to just cream. You can choose custard or even ice cream if you prefer a sweeter treat.
Storing your profiteroles
The beauty about these choux pastry shells is that you can make them in advance and only fill them just before you’re ready to serve. They end up becoming a really quick dessert that you can whip up. Store the empty pastry shells in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To serve, defrost first if frozen, then crisp them up quickly in the oven at 180°C. To store profiteroles that are filled with cream, place them in an airtight container in the fridge for up to 1 day.
Love this recipe?
Make everyone’s day by taking a stack of cream-filled profiteroles to your next gathering. Looking for other bite-sized pastries and desserts that you can serve to your guests? Check out these recipes for cheat’s apple pies, Danish pastries and mini lemon and raspberry cakes.
FAQs
Profiteroles
- Makes12
- Cook time30 minutes
- Prep time35 minutes, + cooling time
Ingredients
- 25g butter, chopped
- 1/3 cup (50g) plain flour
- 2 Coles Australian Free Range eggs, lightly whisked
- 300ml thickened cream
- 2 tbs icing sugar
- 1 tsp vanilla extract
- 125g dark chocolate, chopped
Description
Not many things can compare to biting into a crispy profiterole shell and getting a burst of vanilla cream, followed by the taste of bittersweet chocolate.
Method
Step 1
Preheat oven to 180°C. Line two baking trays with baking paper.
Step 2
Combine the butter and ¼ cup (60ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, until butter melts and the mixture just comes to the boil. Add the flour and use a wooden spoon to beat for 1-2 mins or until mixture just comes away from the side of the pan.
Step 3
Transfer the mixture to a heatproof bowl and cool slightly for 5 mins.
Step 4
Use an electric mixer to beat the eggs into the flour mixture, 1 at a time, beating well after each addition or until the dough is thick and glossy. Transfer to a piping bag fitted with a 2cm plain nozzle.
Step 5
Pipe 3cm round mounds, 5cm apart, onto the prepared trays. Bake for 20 mins or until puffed and golden brown. Remove from oven and turn oven off.
Step 6
Use a small knife to cut a small slit in the base of each profiterole and place back on tray, upside down. Return to the oven to cool and crisp, with door slightly ajar.
Step 7
Meanwhile, place 200ml of the cream in a bowl with the icing sugar and vanilla. Use an electric mixer to whisk until stiff peaks form. Place in the fridge to chill.
Step 8
Place the remaining cream in a small saucepan over medium heat. Bring to the boil. Remove from the heat and add the chocolate. Set aside for 2 mins, then whisk until the chocolate melts and the ganache is smooth.
Step 9
Cut profiteroles in half horizontally. Dip tops in the ganache and place in the fridge until set. Pipe or spoon the whipped cream onto the bases and replace the tops to serve.