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Profiteroles Recipe

Profiteroles Recipe

Ingredients: Makes 20

225 g/8 oz Choux Pastry

For the filling:
150 ml double (heavy) cream
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp icing (confectioners') sugar

A few drops of vanilla essence (extract)
For the sauce:
50g/2 oz plain (semi-sweet) chocolate, grated
25 g/1 oz/2 tbsp caster (superfine) sugar
300 ml milk
15 ml/1 tbsp cornflour (cornstarch)

A few drops of vanilla essence (extract)


Spoon the pastry into an icing (piping) bag fitted with a plain 2 cm or 3/4  in nozzle (tip) and pipe about 20 tiny balls on to a lightly greased baking (cookie) sheet, spaced well apart. Bake in a preheated oven at 190C/375F/gas mark 5 for 25 minutes until the profiteroles are well risen and golden brown. Place on a wire rack and slit each one to let the steam escape. Leave to cool.

To make the filling, whip the cream with the sugars and vanilla essence. Spoon into the profiteroles. Arrange them in a tall mound in a serving dish.

To make the sauce, put the chocolate and sugar in a bowl with all but 15 ml/1 tbsp of the milk. Mix the reserved milk with the cornflour. Heat the milk, chocolate and sugar gently until the chocolate melts, stirring occasionally. Stir in the cornflour mixture and bring to the boil. Boil for 3 minutes, stirring. Add the vanilla essence. Strain into a warm jug. Pour the hot sauce over the profiteroles, or leave to cool and then pour over the pastries.

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