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Impress Your Guests: Profiteroles

10 May 2014





My aunt always used to bring profiteroles when she came to stay, and they were perfect every time. A dessert with cream and chocolate sauce? Always a winner. I used to think they would be really hard to make, but they're actually pretty simple and quick, and great for guests and dinner parties when you want to look like you spent a lot of time on something impressive, but actually didn't. Of course chocolate sauce is only one topping; some people use a caramel sauce which is also scrumptious.

You will need:

2 oz 50g Butter
1/4 pt Water
2 1/2 oz/ 60g Flour
2 Eggs
300ml Double Cream

For the chocolate sauce (not necessary, you can just melt some chocolate):
100g Chocolate
25g Butter
1 tbsp Golden Syrup



1. Melt the butter and water in a pan, bring to boiling point and take off the heat.
2. Immediately add the flour, stirring vigorously for 1 minute. The mixture should have a sheen to it. Set aside to cool for at least 4 minutes.
3. Beat one egg lightly in a bowl and add to the mixture once it has cooled.
4. Stir in the first egg until completely mixed, and then repeat with the other egg.

5. Take two teaspoons, and evenly spoon the dough into cake baking trays as above, or a single baking sheet. Make sure that whatever you're using is oiled; mine stuck slightly as I didn't oil them enough!


Isn't it wonderful how some things double or even triple in size in the oven! Or maybe I'm just easily amused...

6. Cooking time seriously differs depending on what oven you use. I used a fan oven and put mine in at 190 C for 25 minutes, rotating the tray halfway through. I then made a small slit in the side of each profiterole to let the air in, and put them back in the oven for 5 minutes to dry the insides. Make sure they are golden brown when you take them out.

7. Once out of the oven, place your profiteroles on a cooling rack. Meanwhile, you can whip up your double cream in a bowl, whisking away until you have a smooth but not overly whipped consistency. Cut a large slit in the side of each cooled profiterole and distribute the cream evenly into each (I ended up using about 1 1/2 teaspoon for each).

8. For the chocolate sauce: melt your chocolate, butter and syrup (optional) in a bowl over water on the hob, stirring constantly. Once melted, I poured about 3 tbsp of water into the saucepan to make the sauce thinner, mixed well and poured the sauce into a jug ready to serve.


Sorry the pictures aren't great, I think I was concentrating so hard on just getting the recipe right. Let me know what kind of desserts you like to make for guests, and if you've tried anything like profiteroles before!


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Please feel free to leave a comment, it really makes my day! Imogen x