By Chelsea Sugar
Page views: 119606Try piping these profiteroles into lengths to make your own chocolate eclairs!
10 reviews
Profiteroles
1 cup water
75g butter
150g flour
1 Tbsp Chelsea White Sugar
1/2 tsp vanilla essence
3 large eggs
Filling
1 cup cream, whipped
3 Tbsp Chelsea Icing Sugar
4 Tbsp passionfruit pulp
3 green kiwifruit, peeled, halved and thickly sliced
Topping
Chocolate sauce or icing
Preheat the oven to 200°C. Place baking paper on 2 oven trays.
Bring the butter and water to the boil in a saucepan. Add the flour all at once and beat until the mixture leaves the side of the pan. Remove from the heat and add the Chelsea White Sugar and vanilla. Beat in the eggs, one at a time. Place teaspoonfuls of mixture onto prepared oven trays. Bake for 15-20 minutes, until puffed and golden. Cool.
To assemble, cut profiteroles in half. Mix the whipped cream, Chelsea Icing Sugar and passionfruit together. Fill the profiterole halves and sandwich them together with the kiwifruit.
Pile in the centre of a flat serving plate. Drizzle with chocolate sauce or spread with chocolate icing.
Hi, mine have come out a little doughy, but a nice easy recipe and will give another go.
also have a question, my hands are arthritic, can this mixture be beaten by an electric beater?
cheers
Greta
Followed the recipe exactly. My profiteroles were flat. They didn't rise at all and looked like pikelets. I personally felt the mixture was far too runny. Only thing going for them was they did taste good.
can these be frozen pls
CHELSEA SUGAR: Yes these can be frozen (unfilled). Add the filling and topping once defrosted, just before serving.
heya i was just wondering if these could be stored unfilled in an air tight container for a day to eat on Christmas?
CHELSEA SUGAR: Hi there, yes they can :)
Wow such a trusty go-to recipe. I make these every second weekend with my kids while my husbands out playing golf or should I say running the golf club! Hehe!
Great and easy to follow recipe remember to always poke a hole in the bottom to release the steam to dry the inside out;)
Super easy to make and they taste great. Never made profiteroles before using this recipe but now I make them all the time. Beautiful filling is cream mixed with a passionfruit syrup - to die for!
Mine always come out a bit doughy in the middle! What am I doing wrong?!
Just did your great recipe (for the first time) in a double batch for an awesome Kawakawa Retirement Party.
Worked out a treat. Many thanks, S
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