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For a contrasting texture and temperature; fill the profiteroles with ice cream.
Servings: 4
Calories: 582


  • 1 quantity choux pastry see below
  • 5 floz double cream
  • 5 floz single cream
  • 1/2 tsp vanilla essence

chocolate sauce:

  • 6 oz soft brown sugar
  • 5 floz boiling water
  • 1 tsp instant coffee powder
  • 1 tbsp cocoa powder
  • 1 tbsp brandy
  • 3 oz butter
  • 1 tbsp golden syrup


  • Using a large piping bag and 1/2 inch (1 cm) plain nozzle, make 26 1 inch (2.5 cm) balls of choux pastry on a baking tray. Bake for 25 to 30 minutes until crisp. Cool.
  • Meanwhile, make the sauce. Place all the ingredients for the sauce in a pan and heat gently until smooth. Boil forabout 10 minutes until thickened. Stand for 30 minutes.
  • Whip the creams and vanilla together. Split the balls and fill with cream. Pile up the filled balls into a pyramid. Serve the sauce over the profiteroles.

choux pastry

  • 2 1/2 oz (65 g) strong plain flour, sifted
  • 5 fl oz (150 ml) water
  • 2 oz (50 g) butter
  • 2 eggs, beaten
  • Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
  • Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
  • Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.
Calories: 582 kcal
Carbohydrates: 49 g
Protein: 2 g
Fat: 43g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 193 mg
Potassium: 155 mg
Fiber: 1 g
Sugar: 46 g
Vitamin A: 1449 IU
Vitamin C: 1 mg
Calcium: 93 mg
Iron: 1 mg
Dishes Cakes
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