Recipes › Profiteroles
This recipe can also be used to make slightly larger choux buns, which can also be filled and iced, or the dough can be piped into ‘fingers’ and then used for éclairs. We’d like to thank Rosemary for sending us her recipe which helped us perfect this one for everyone.
65g PURE Multi Purpose Mix 1Kg
50g butter/baking margarine
2 eggs, (medium) beaten
- Weigh the margarine into a saucepan with the water. Heat until the margarine is melted then bring to the boil.
- Remove from heat and quickly tip in the flour all at once. Beat vigorously with a wooden spoon until the paste forms a ball, leaving the sides of the saucepan clean.
- Allow to cool slightly, then beat in the egg a little at a time until it forms a soft sticky dough. This will take 3–4 minutes beating and the dough does not have to be completely smooth.
- Spoon the mixture onto a greased baking sheet to the required size and shape, or use a piping bag to form balls of dough, and bake at 220°C/ 425°F/ Gas 7 until well risen.
- Once baked make a slit in the side of each profiterole as soon as you remove them from the oven, and allow to cool on a wire rack.
- To serve, fill each with whipped (soya) cream or soft ice cream and cover with chocolate sauce, melted chocolate or syrup.
- Store in an airtight container.