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Profiteroles with vanilla cream



Choux pastry

260ml semi skimmed milk

1 tsp caster sugar

Pinch of salt

100g (3 1/2oz) Butter

120g (4 1/2oz) plain flour

4 eggs, beaten

Chocolate sauce

125g (5oz) dark chocolate, broken into pieces

50g (2oz) Butter

1 tbsp golden syrup

2 tbsp coffee granules

1⁄4 tsp vanilla extract

Vanilla Cream

150ml (1/4 pint) double cream

1 tbsp icing sugar

1 vanilla pod, split lengthways and seeds scraped out


Preheat the oven to 220°C, 425°F, gas mark 7.

For the choux buns, combine the milk, sugar, salt and butter in a heavy-based saucepan.

Heat gently and stir until the butter has melted.

Quickly sieve the flour into the saucepan and beat in with a wooden spoon.

Keeping the heat low, beat the ingredients together vigorously for 4-5 minutes. The paste is ready when it clumps together in a smooth ball and comes away cleanly from the sides of the pan.

Remove from the heat and cool.

When cool, beat the eggs into the paste a little at a time, beating well between each addition.

Using a piping bag or teaspoon, pipe or heap teaspoonfuls of the mixture, the size of a 50p coin, onto baking sheets lined with silicone paper, or greased baking trays.

Bake in batches in the oven for 20-25 minutes, or until golden brown and crisp (if the buns are just yellow, they will deflate upon cooling).

Preparation time: 25 minutes

Cooking time: 25 minutes

Serves: 8

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