Profiteroles with berries

    50 min

    Profiteroles with a twist! Choux pastry is filled with whipped cream and raspberries or strawberries, or a mixture of both. It is up to you!


    Buckinghamshire, England, UK
    1 person made this

    Makes: 4 large profiteroles

    • Pastry
    • 150ml (1/4 pt) water
    • 50g (2 oz) margarine or butter
    • 75g (3 oz) plain flour
    • 1 pinch salt
    • 2 eggs, beaten
    • Filling
    • 150ml (1/4 pt) whipping cream, whipped
    • 280g (10 oz) raspberries or strawberries
    • icing sugar

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oven to 200 C / Gas 6. Lightly grease baking tray.
    2. Heat water and margarine gently in a pan until margarine melts. Bring to boil. Remove from heat, quickly add flour and salt and beat until mixture leaves sides of pan. Allow to cool slightly in a bowl.
    3. Beat in eggs, one at a time. Divide mixture into 4 and spoon onto baking tray.
    4. Bake 30 minutes until golden brown and risen.
    5. Remove, immediately split open, then bake for further 5 minutes.
    6. Serve each profiterole filled with whipped cream, berries and dusted with a little icing sugar.

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