Pastry Cream-Filled Profiteroles
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Vegetarian
Ingredients
Makes approx 40
For choux pastry:
- 240ml water
- 80g butter
- pinch of salt
- 160g plain flour, sifted
- 4 eggs
For pastry cream:
- 30g plain flour, sifted
- 80g caster sugar
- 2 egg yolks
- 300ml milk
- half tsp of vanilla essence
Also:
- 300g milk chocolate to top

Method
- Preheat the oven to 215°c / 420°f / gas mark 5.
- Starting with the choux pastry, put the water, butter and salt into a pot and bring to the boil. Add the flour and mix together. Continue to cook the mixture for a minute or so until it leaves the sides of the pan, then remove from the heat.
- Let the mixture cool for a few minutes, then mix the eggs in one at a time and ensure they are fully incorporated. You should end up with a slightly sticky mixture.
- Spoon the mixture into a piping bag with a 10-12mm (half inch) plain piping nozzle. Lightly grease a baking tray and begin piping out balls of pastry that are slightly smaller than the size of ping pong balls. Leave a small amount of space between each piped ball to allow some expansion.
- Place the pastry balls into the oven and bake them for 20-25 minutes until they have puffed up slightly and are golden brown in colour. Undercooking them will result in balls that will collapse when pulled out of the oven.
- While the pastry balls are cooking, prepare the pastry cream. Add the flour, sugar, egg yolks and 30mls of the milk into a mixing bowl and mix well. Bring the remaining milk to the boil in a pot and then add it to the mixture in the bowl. Add the vanilla essence, mix together well and then pour it all back into the pot.
- Put the pot back on the stove and bring it to the boil while stirring continuously. Cook it for a further two minutes while stirring, then remove from the heat. Pour it into a container and gently place plastic wrap directly onto the surface of the cream to help prevent a skin from forming. Put it into the fridge to chill.
- When the pastry balls are done, remove them from the oven and leave them to cool completely. When they and the cream are cool, fill a piping bag fitted with a small 5mm (0.2 inch) nozzle with the cream. Use the nozzle to poke a hole in the base of the pastry balls and squeeze the cream inside. Repeat until all the balls are filled.
- To finish the profiteroles, melt some chocolate and dip the tops of the balls into the chocolate. Set the chocolate by placing them in the fridge for about 10-20 minutes, then serve. Best eaten when fresh.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.