Select Page

Free Delivery on Orders Over £40: More Info



 Prep Time | 10 minutes
 Cooking Time | 25 minutes
 Serves | 8 people

Our Notes

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.
Print Friendly, PDF & Email


65g/2 ½ oz Cake Flour
50g/2oz butter/hard margarine
2 eggs, medium, lightly beaten
120ml/ 4 fl oz water


  1. Weigh the margarine into a saucepan with the water. Heat until the margarine is melted then bring to the boil.
  2. 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.
  3. 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.
  4. Spoon the mixture onto a greased baking sheet to the required size and shape, or use a piping bag to form balls of dough to create the Profiteroles, and bake at 220oC/ 425oF/ Gas 7, for about 20 – 25 minutes until well risen.
  5. 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.
  6. To serve, fill each with whipped (soya) cream or soft ice cream and cover with chocolate sauce (melted chocolate) or syrup.
  7. Store Profiteroles in an airtight container.

Latest Recipes

Choc Chip Cookies

Choc Chip Cookies

Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...

read more
Mini Egg Biscuits

Mini Egg Biscuits

Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.Mix together in a separate large bowl the brown and caster sugar with the melted butter until...

read more
Victoria Sponge Cake

Victoria Sponge Cake

Grease and line the base of two 7” round sandwich tins and preheat the oven to 180°C/350°F (170°C if using fan-assisted).Weigh the butter and sugar into a bowl and briefly cream them together - they don’t need to be pale and fluffy, just well mixed.In a separate bowl...

read more
Simple Jammy Biscuits

Simple Jammy Biscuits

Pre-heat the oven to 190ºC/fan 170ºC/gas 5.Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor.Add enough egg to bring the mixture together to form a stiff dough. Flour your hands and...

read more