Tuesday, 24 January 2012


I have been wanting to make profiteroles for so long now and today I finally did.  They took a long time to make, as there are quite a few steps, but were totally worth it as they are super yummy.


  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked
  • Creme patissiere

  • 435ml (1 3/4 cups) milk
  • 1 vanilla bean, split lengthways, seeds separated
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) plain flour, sifted

  • Preheat oven to 200°C. 
  • Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
  • Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.

  • Gradually add eggs, 1 at a time, beating well after each addition, until the dough is thick and glossy, at first it seems like it won't come together, but keep beating and it will.
  • Line 2 baking trays with non-stick baking paper. Place heaped dessert spoonfuls of dough, about 3cm apart, on trays.
  • Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30 minutes or until puffed and golden.
  • Cool on a wire rack. Insert a knife into the side of each profiterole.

  • For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
  • Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.
  • Now this is where it got messy, you'll need to spoon creme patissiere in a piping bag fitted with a 5mm nozzle, I made my own out of baking paper and it worked well for a while then came apart; I then made one out of a zip lock bag and got the creme patissiere everywhere, but was successful in getting the creme into the profiteroles.
  • Push nozzle into the base of each profiterole and fill with creme patissiere.

I made about 24 profiteroles and will be definitely be making these again. Delicious!


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