Food Monday ~ Profiteroles

Preheat the oven to 200º C

2 ozs butter
¼ pint water
2 ½ ozs plain flour, sieved
2 eggs

whipped cream

To serve
chocolate sauce

Melt butter in the water and bring to a rolling boil. Remove from the heat and add the flour at once. Beat with a wooden spoon until the paste is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool slightly then beat in the eggs gradually, adding just enough to give a smooth mixture of piping consistency.

Pipe onto greased baking sheets in small buns about 5cm/2in in diameter leaving at least an inch between each bun.. Bake for 20-25 mins, until puffed, golden and crisp.
Allow to cool on a cooling rack, make a small slit in each for steam to escape.
Fill with Whipped cream, arrange the profiteroles on a plate and drizzle with chocolate sauce over the top.

A quick and easy chocolate sauce

3 Mars Bars
3 tblsps Milk

Chop the Mars bars and melt together with milk in a bowl set over a pan of gently simmering water, stirring all the time (the water shouldn’t touch the bottom of the bowl). Pour over Profiteroles while still hot.

Ever try a savoury version? They work just as well and makes a great appetiser.

Sprinkle the top of the buns with favourite chopped herbs, ground spices or grated cheese before putting in the oven to bake.

For the savoury fillings try:

  • cream cheese and chive
  • prawn & mayo
  • cheese and spinach
  • egg mayo
  • bacon and sundried tomato
  • pate mixed with a little cream
  • smoked salmon pate works particularly well

Now I wonder…… would Hummus work?
Happy nibbling!

18 thoughts on “Food Monday ~ Profiteroles

  1. Barbara

    I don’t normally read recipes, but I LOVE profiteroles 🙂 I don’t have a piping thingy, but I’m sure dollops from spoons will work ok!

    Savoury version sounds yummy! With humus 🙂

    1. Grannymar

      I never bother with a piping bag, I use two spoons, scrape the mixture from one spoon onto the prepared baking sheet ans twirl the top a little. Teaspoons for finger food size and dessertspoons for the usual cream filled delights.

            1. Grannymar

              In the ‘old days’ it was different, but nowadays it all looks and feels the same. Mind you baking parchment is sold in smaller rolls and costs double the money!


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