Mum's best profiteroles

Mum's best profiteroles

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(17 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 6

Award-winning writer, Fiona Beckett, shares her recipe for the 1970's classic dessert

Nutrition and extra info

Additional info

  • Freeze un-filled pastry
Nutrition info

Nutrition per serving

kcalories
564
protein
5g
carbs
51g
fat
39g
saturates
21g
fibre
1g
sugar
38g
salt
0.5g

Ingredients

  • 50g butter (preferably unsalted), cut into cubes
  • 2 tbsp caster sugar
  • 75g strong white flour, sifted with a pinch of fine sea salt
  • 2 eggs, lightly beaten
  • 300ml double cream
  • few drops vanilla extract

For the sauce

  • 50g cocoa powder
  • 175g caster sugar

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Method

  1. Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
  2. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.
  3. When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.
  4. To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

Recipe from Good Food magazine, April 2011

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Comments

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mickyas's picture
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Tried, greaseproof paper, water, different oven temps (fan and non-fan), 1 egg, 2 eggs, all to no avail, always stuck or was too runny (2 medium eggs). Collapsed as soon as i removed from the oven. Used their cooking times etc and came out partly cooked. Could not get this to work.Try a different recipe. I did.

Whizeecream's picture
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I made these last night and they were perfect! I made the first batch following the recipe exactly and they stuck to the tray which meant they had huge holes in the bottom. For the second batch I piped small mounds onto grease proof paper and they were perfect! I would definitely recommend this recipe!

katelou1980's picture
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Made these today but did a different sauce with dark chocolate and double cream. Be careful about putting them on damp trays - I then added greaseproof paper over the top but the dampness from the trays soaked through meaning the profiteroles all stuck and I lost the bottoms of them all! This is an unnecessary part of the recipe an simply putting the mixture on greaseproof paper and perhaps dabbing the tops of each blob with cold water has the same effect. I didn't find mine too eggy but I did use smallish medium sized eggs.

m.leite's picture

Followed this recipe today, for my first ever profiteroles-making experiece. It worked perfectly well, and everyone is really impressed, including myself. Mix is very easy to make, bakes accordingly to instructions, and the most time spent went to fill/decorate them. I filled with whipping cream and a blob of Dulce de Leche on top, as well as melted milk chocolate/dash of milk as the topping sauce. Ace!

nlamb4's picture

I make these all the time and follow the recipe exactly and they are perfect. Everyone always loves them so I usually double the recipe for family occasions because me and my boyfriend can eat these till we pass out. Made them last night and were gone within 15 minutes, love the sauce but theres always too much and you have to have a mega sweet tooth for it.

last edited: 09:52, 15th Oct, 2013
abbiejadeeee's picture

This recipie is s*** they didnt work at all far to much egg for the mixture, i suggest no one uses this recipie.

mindymoo62's picture
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Lovely!! I made these for my brother in law's birthday treat as they are his favourite. I followed the recipe for choux buns but did my own chocolate sauce as I wanted a thickish real dark chocolate sauce. Everyone wolfed them down , even the none pudding eating family members! Recipe made 28 lovely choux buns which I filled with a piping bag and nozzle, did not cut in half. I also used whipping cream as this has a few less calories ( it all helps) Presented piled on top of each other with the warm chocolate sauce poured over was fabulous! Will definately make again as they are easy to make and impress all guests. yum yum :-)

woodycot's picture
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Perfect outcome ! I made a different sauce though, 100g dark orange chocolate, juice from half an orange and 3 tbsp golden syrup. Yum, made loads extra too and have frozen them.

rachwarwick's picture
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This recipe didn't work for me at all. There's FAR too much egg so the mixture was runny and didn't rise at all. On second attempt I added less egg and they did rise, but created what we named "Profiterocks" because they were so hard.

pixie15's picture
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1st attempt at this ....verry yummy , chocolate sauce was far too much & i didnt use them all..

larissawarnock's picture

I have made these a few times now and they always please! Making them tonight to put a smile on the hubbys face!

djluckyheather's picture
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Easier than expected and turned out brilliant all the family loved them and were impressed. You don't as much sauce as the ingredients make though

lisasearle's picture
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My son wanted these as his birthday cake last year and he still talks about them. We made them together and had great fun, they are delicious but it does seem to make to much sauce. I am making these on Tuesday for valentines.

tinasparkle99's picture
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Easy and relatively quick to make. Everybody loved them. Tweaked it slightly by dipping each profiterole into melted dark chocolate, but the cocoa sauce was delicious.

yassmina's picture
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To get the right degree of dryness, back first for 15 min on 230 than lower temp to 160 and back for further 20 min. once done, open and leave to in cooling oven. the buns will become very crispy, but once you fill with cream, they soften again becoming heavenly.

ellacado's picture
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Ahhhhhhhhh Forgot to cut the slits

jp1981's picture

These were so light compared to shop bought!! I recieved plenty of compliments. I thought makin Choux pastry was going to be really complicated but this recipie was really easy and the end product was worth it!

babiijojox's picture
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These where tasty but very sickening. I buttered the tray and they came off quite easily. The only problem was that there was far too much sauce!

smileywright1's picture

If You Do Not Have Strong White Flour, What Could You Use Instead And How Much ?

bowdenei's picture

I know you asked this a long time ago but as no one seems to have answered you. I will. I make these ALL the time. Just not this particular recipe. I use regular plain flour. And it always comes out perfect. I would just use same amount. Not sure why they have suggested strong flour as none of my go to recipes require that.

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