Classic Profiteroles

Classic Profiteroles


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About this recipe: Popularly called 'cream puffs', these delicate profiteroles or eclairs are perfect for filling with cream and topping with melted chocolate. Great for kids' parties or a fun dessert any time.


Serves: 12 

  • Choux pastry
  • 250ml water
  • 125g butter
  • 125g plain flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Filling
  • 450ml double cream
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla essence
  • Topping
  • 75g plain chocolate

Prep:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

  1. Preheat oven to 230 C.
  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 until smooth. Drop by heaping tablespoons, 7cm apart, on a baking tray.
  3. Bake 15 minutes in the preheated oven then reduce heat to 160 C and bake 25 minutes more. Remove pastries 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.
  4. 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.

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