Profiteroles Masterclass

Profiteroles may seem like a tricky dessert to make, reserved only for the French to master, but they really truly are very simple to make. Impress your friends, and try out this recipe. Remember Baking is all about confidence. Go with your instinct, follow your recipe and you will succeed!


          • For the Choux Pastry
          • 75g. Plain Flour
          • 50g. Butter
          • 125ml Water
          • pinch of salt
          • 2 eggs

You will also need 300ml Double or Whipping Cream, and 200/250g Dairy Milk Chocolate

20131102_144623Preheat your oven to 210°C, Gas mark 7. And start by making the choux pastry.

Measure out your flour & salt, and put to one side. Place butter and water in a heavy based saucepan and bring to the boil. Let the butter melt, and wait until some of the water has evaporated. Remove from the heat, and immediately add the flour mixture, and stir in with a wooden spoon until smooth and the mixture begins to leave the side of the pan.

Allow to cool slightly. You do  not want your eggs to curdle when you add them.

Gradually beat in the eggs one at a time. Now remember, when you add the egg it will be difficult to get it to combine at first. It will look slightly curdled. But bare with it, keep beating with your wooden spoon, and the mixture does eventually come together. The mixture will become smooth and glossy.

20131102_145023You can either dollop the mixture on a baking tray lined with baking parchment, or you can pipe them. I prefer to pipe them, but either way works.  Here I have used a disposable piping bag and added a star nozzle on the end.piping Profiteroles recipePipe in rounds, or lines on your baking sheet. I made mine small, roughly golf ball size. But my husband tells me he prefers them bigger. (no surprise there!) More like satsuma size. Make them whatever size you like, just be sure to  adjust the baking times accordingly.

20131102_145450If you are making them golf ball size, bake them in your preheated oven for 15 minutes, until risen and golden.

If you are making them larger, they will need between 20 – 30 minutes. If you check them near the end of the bake, and you think they are having trouble raising, poke a small hole with a sharp knife in the side of each profiterole. put them back in the oven for 5 minutes or so. This should help dry out the inside and make them crispy.

Leave to cool. When you are ready to serve, whip your cream (reserving a Tbsp to dd to the melted chocolate) and either pipe into your profiteroles, or cut the profiteroles in half and spoon in a dollop of cream inside each one. It is important to do this just before serving, because they will go soggy if you leave them with cream  for too long. And no one likes a soggy profiterole!

20131102_195346Melt your chocolate in  bowl over a pan of simmering water, until completely smooth. Add your reserved cream to the melted chocolate and stir. Pour over your profiteroles and enjoy!!!!!