200g water
200g milk
360g eggs (6 eggs)
20g sugar
240g flour
160g butter

200g double cream
50g chocolate powder
Vanilla essence


50g chocolate powder mixed with 5 tablespoons of hot water and 1 tablespoon sugar until it becomes a thick sauce


  • Boil water, milk, butter, and sugar together then add the flour – mix well without lumps
  • Let the mixture cool down then add beaten eggs, mix well
  • To form the profiteroles, either form them using a tablespoon or pipe the mixture from a piping bag – don’t worry about the shape but keep 1″ apart on the baking tray
  • Bake in a hot oven 180* about 20 minutes. Don’t open the oven door during the baking!
  • When they are nice and golden brown, remove the profiteroles from the oven and allow to cool
  • Then mix the filling ingredients together, and either pipe into the profiteroles or make a cut down the side and spoon it inside
  • Arrange on a tray or dish, pour over the melted chocolate and sprinkle with 50g of chopped, roasted almonds
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© Ajith Perera. All rights reserved.
This entry was posted in Other.

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