Easy yummy profiterole.

Anju Purushot


  1. 100 Grams All purpose Flour
  2. Pinch Salt
  3. 75 Grams butter
  4. 150 Millilitres water
  5. 4 eggs
  6. 3/4 Cup whipping cream
  7. 1 Tablespoon icing sugar
  8. 2 Teaspoons vanilla extract
  9. 2 dark chocolate bars
  10. 3 Tablespoons heavy cream


40 mins
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    Sieve the flour and salt in a bowl.

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    Place the water and butter in a large saucepan and boil l. Remove from heat immediately and add the flour into this mix. Beat with a wooden spoon until smooth.

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    Heat again for a minute and set aside to cool for 10 minutes

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    Beat 3 eggs

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    Add them in 4 parts to the cooled flour paste. keep beating the mix with each round of egg until it forms a smooth paste. looked glossy as well.

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    Preheat the oven to 220 degrees centigrade. Line a baking tray with parchment.

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    Pipe the dough into little mounds. leave enough place in between as they puff to twice the size on baking

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    Beat the last egg and brush lightly over the mounds

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    Bake for 10 mts

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    Then reduce the temperature to 200 c and bake until golden brown (took me 20 minutes)

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    Take the profiteroles out and poke a small hole at the base of all and plop them back in for a minute so the insides are set as well. Take out and cool

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    Meanwhile whip the whipping cream, vanilla extract and icing sugar

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    Take the cooled profiteroles and slice then on the curve half way through. Open and stuff whipped cream into it

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    Put the heavy cream and broken chocolate bits in a bowl and microwave for 5 minutes. stir to make chocolate ganache

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    When the ganache is hot, spoon over the profiterole and set it

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    Chill before serving

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    Nom Nom Nom. Thank you

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