Saturday, 12 November 2016


75 grams butter
1 cup water
1 cup plain flour
2 teaspoons sugar
1/2 teaspoon vanilla
3 eggs

preheat oven to 200 c. line trays with baking paper.

in a medium sized pot, bring water and butter to boil.

add flour, stirring quickly, until mix comes away from sides of
pot and starts to ball up.

remove from heat and stir in vanilla and sugar.

using an electric mixer, beat in eggs one at time, beating well
after each addition.

drop big heaped teaspoons of mix onto the trays.

cook for 30 minutes until golden. remove tray from oven, prick each
profiterole on two sides with a skewer and put tray back into oven for
5 more minutes.

cool completely on wire racks.

fill and ice.


250 mls thickened cream
1/2 cup icing sugar
250 mls pauls extra thick vanilla custard

whip the cream with the icing sugar.

stir in the custard.

use a piping bag with a nozzle to fill the profiteroles.

if no piping bag, cut a hole in the top, just big enough to spoon the custard cream


2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter

mix the icing sugar, cocoa and butter with enough milk to make a
spreadable paste.

drop teaspoonfuls across the tops of the profiteroles.

store in an airtight container in the fridge.

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