top of page


Profiterole is an Italian choux pastry ball with a filling of custard . The puffs can be decorated or left plain or garnish with chocolate sauce.


For choux pastry

225ml milk 2 tbsp sugar 120 gms butter 1/4tsp salt 150 gms plain flour 1/2tsp baking powder 4 to 5 eggs at room temperature

Heat the milk butter sugar and salt over medium flame. When the butter is melted and sugar dissolves add the flour that is mixed with baking powder and stir the mixture with a wooden spoon until it forms a dough. Cook the dough stirring continuously for 2 minutes on low flame.or until the dough begins to coat the bottom of the pan

Remove the pan from the heat .allow the dough to cool slightly. Add the eggs one at a time and stir with wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste. It should not b too runny. The mixture should reluctantly fall from the spoon. Hence we need to add our eggs one at a time, you may not use all 5 eggs may b anywhere between 4 to 5 eggs some egg mixture may remain or not to achieve this consistency of the dough.

Spoon the mixture into a piping bag with a large plain round tip. Pipe the choux pastry into 11/2 inch wide and 1 inch high rounds With a wet finger press lightly each puff. Sprinkle some water around the puffs on the baking sheet. This will create steam and help the puffs to rise up. Bake for 20 mins at 220 degrees c. Or until lightly browned.

Then turn off the oven and allow them to sit for 10 to 15 mins keeping the oven door closed.

Remove the puffs from the oven and allow to cool to room temperature..

Take some thick custard in the piping bag with piping nozzle attached and pipe into the puff. Coat the puffs with some melted chocolate .refrigerate.

85 views0 comments

Recent Posts

See All


bottom of page