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Profiteroles
19 Comments FacebookGooglePlus

Transform light-as-air pastry into creme patissiere profiteroles and serve solo,
or pile them high into a croquembouche.
1:10
To Prep
0:50
To Cook
9
INGREDIENTS
CAPABLE COOKS
DIFFICULTY
18
MAKES
4
AVG RATING
(16 Members)
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Profiteroles
Australian Good Taste
Australian Good Taste - March 2011 , Page 99
Recipe by Michelle Southan
Photography by Rob Palmer
Ingredients Specials
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
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Method Related Recipes Notes
Step 1
Place the water and butter in a saucepan. Bring just to the boil. Remove from he
at and use a wooden spoon to beat in flour until combined.
Step 2
Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ba
ll and comes away from side of pan. Set aside for 5 minutes to cool.
Step 3
Gradually add egg, 1 tablespoon at a time, beating well after each addition, unt
il the dough is thick and glossy.
Step 4
Preheat oven to 200C. Line 2 baking trays with non-stick baking paper. Place heap
ed dessertspoonfuls of dough, about 3cm apart, on trays.
Step 5
Use wet hands to pat down any peaks of dough. Sprinkle trays with water to creat
e steam. Bake for 30-35 minutes or until puffed and golden.
Step 6
Turn off oven. Use a knife to pierce the base of each profiterole. Place profite
roles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
Step 7
For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk y
olks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
Step 8
Return to pan and cook, whisking, over low heat for 5 minutes or until mixture t
hickens. Cover surface with plastic wrap. Place in the fridge to chill.
Step 9
Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle int
o the base of each profiterole and fill with creme patissiere.
Find recipes that make the most of seasonal produce in our spring collection. Yo
u may also enjoy our salad collection and healthy mains collection.
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In this month's issue
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald
Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser,
and in Perths Sunday Times.
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Recipe Comments and Reviews
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Ratings & Comments (19)
Questions (1)
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5
Natlamanna
added this comment at 05:54pm Thu 21st August, 2014
Amazing and perfect and great for french food
4
lavender2046
added this comment at 09:52pm Mon 14th July, 2014
Give it a go, it's not too difficult and they are delicious
4
Mudmonster316
rated this recipe at 02:28pm Sat 14th June, 2014
0
aidz
added this comment at 06:10pm Sat 17th May, 2014
Did this one gluten free. Absolutely superb so mich so I made this account just
to thanks... mega brownie points with the missus
3
keryn62
added this comment at 05:00pm Sat 12th April, 2014
The damn Creme patisserie is not enough. You need to make double this amount to
fill the pastries.
4.5
rinnyj
added this comment at 06:46pm Mon 10th February, 2014
Best recipe I've found for profiteroles. Only problem is when we have a get toge
ther I am always having to make them :-)
4
Charrlise
rated this recipe at 12:58pm Thu 30th January, 2014
0
Charrlise
added this comment at 12:10pm Mon 27th January, 2014
I substituted plain flour for Gluten Free Plain flour ( Aldi brand) and they wor
ked out perfectly first attempt at ever making profiteroles, I'm super proud of
myself. I did notice that my oven being fan forced, reduced the cooking time to
about 20min maybe a little more and temperature was about 180c ( as I thought fa
n forced could have been too hot on 200c)
melindak96
replied at 11:06am Tue 1st April, 2014
If this recipe works well with GF, why did you rate the recipe so poorly?
2
melzar_1
added this comment at 10:04am Fri 19th April, 2013
I have never made these before and they did not come out cooked enough. I tried
cooking them an additional 10 mins after the 20 min sitting time in a warm oven
to no avail. The filling was also too heavy.
2
melzar_1
added this comment at 10:01am Fri 19th April, 2013
I have never made these before and they did not come out cooked enough. I tried
cooking them an additional 10 mins after the 20 min sitting time in a warm oven
to no avail. The filling was also too heavy.
5
Mingery
added this comment at 09:30pm Sat 13th April, 2013
These were very simple to make and tasted delish. I made 18 and cooked them in m
y combination steam oven to ensure a crisp, dry and brown shell. I didn't put th
em in the oven for a second time as the recipe requested - I cooked them for 35
mins, let them cool then made a tiny hole in the base and piped in the filling.
I used an alternative creme patissiere recipe that had cornflour instead of plai
n flour and just drizzled dark chocolate over them. Will definitely make these a
gain.
4
dragonsrule
rated this recipe at 01:25pm Sat 13th April, 2013
4
Kinsley
added this comment at 10:09am Sat 6th April, 2013
Great profiteroles recipe, and super easy to follow. I made mine quite large (9
instead of the suggested 18) but they still turned out well with no change to th
e cooking time. I used whipped cream as a filling instead.
4.5
littlemisssoup
rated this recipe at 08:32pm Tue 2nd April, 2013
2
Kcooks
added this comment at 12:21pm Sun 5th August, 2012
Would not recommend the crime patisserie recipe for these profiteroles - the bat
ch I made had an unpleasant floury taste. I ended up throwing it out and using a
nother recipe that used cornflour instead, was much better. But the profiterole
recipe is easy to follow and they worked out nicely.
4
cookiechan
added this comment at 08:17pm Fri 27th July, 2012
Nice dessert. Far too much chocolate sauce. Happy to make these again.
4.5
liss94
rated this recipe at 07:44pm Sat 7th July, 2012
4
Bailz78
added this comment at 02:36pm Sun 15th April, 2012
Family loved these little gems. The suggested chocolate sauce (ganache) is a mus
t though otherwise it would be a bit boring. I did put a little extra sugar in t
he custard to suit our sweet tooth but otherwise unchanged.
more comments
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