A heaped bunch of profiteroles displayed on bench, dripping with chocolate.


  • water
  • butter
  • flour
  • White Sugar
  • vanilla essence
  • eggs


  •  cream
  •  Icing Sugar
  •  passionfruit pulp
  • 3 green kiwifruit
  • 1 Granny Smith Apple
  • Pistachio Nuts
  • 1 King Size Dairy Milk Chocolate


1.    Heat the oven to 200C fan. To make the profiteroles, put the butter and 2 tsp of 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 with a wooden spoon until the mixture 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 (much easier in a food processor). Take two baking trays and using 2 teaspoons, spoon blobs of the mixture onto the trays. 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.

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