Our easy profiteroles recipe makes approximately 24 chocolate profiteroles.


100g (4oz) plain flour, sifted¼ teaspoon salt

75g (3oz) unsalted butter, diced

175ml water

3 medium eggs, beaten

300ml whipping cream

1 tablespoon caster sugar

Jar of Country Puddings Chocolate Fudge Sauce


Put the butter, salt and water into a medium sized pan. Heat gently until butter melted. Bring to boil, then add all flour. Remove from heat and beat furiously with wooden spoon until smooth. Return to heat and continue to slightly cook dough for approx 2 minutes, stirring continuously.

Tip the dough into a large mixing bowl and allow to cool to room temperature. Using an electric mixer, gradually mix the eggs until nice and glossy and mixture will fall (not pour) off a spoon. (You may not need all of the egg).

Preheat oven to 200°c / gas mark 4 / 400°f. Grease two baking trays.

Transfer dough into a large piping bag with a plain nozzle. Pipe a ball approx 2cm round and 3cm high. You should have space for 12 balls on each baking sheet. Bake for 15 minutes. Reduce oven temperature to 180°c. Quickly remove from oven, pierce each bun with a skewer, and return to oven for further 5 minutes. This allows the steam to escape and crisps the buns.

Remove from oven and place on a wire cooling rack.

When completely cold, whip cream with caster sugar until stiff. Using a spatula, transfer into piping bag (with a star or plain nozzle). Carefully fill each choux bun with the whipped cream. Arrange in a dish as desired.

Remove lid from jar of sauce. On a medium heat, warm in microwave for approximately one minute until sauce soft and pourable. Alternatively, spoon contents of jar into small saucepan and soften over a low heat, stirring constantly. Once softened, drizzle over profiteroles.

Indulge and enjoy.

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