• Serves 20
  • 1 hours
  • Difficulty Hard
  • 10 Ingredients


Simply perfect for any occasion divine profiteroles make a delicious morning or afternoon tea treat, or dinner dessert.
You can sprinkle the golden profiterole with icing sugar or as my family loves them and as you can see in the photo topped with dark chocolate and sprinkled with icing sugar.
Either way they are wickedly delicious.
Do hope you enjoy. :-)

Ingredients (serves 20)

  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 large eggs, at room temperature, lightly whisked
  • 435ml (1 3/4 cups) milk
  • 1 vanilla bean, split lengthways, seeds separated
  • 3 large egg yolks
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) plain flour, sifted


  1. Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
  2. Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
  3. Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
  4. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
  5. Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
  6. Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
  8. For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
  9. Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.
  10. Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.


Profiteroles can be a little tricky to master but seriously there is nothing nicer than a freshly baked, filled and decorated delicious profiterole ...they simply are divine. TIP: In many of my other recipes I have given you a choice at times for ingredient substitutes BUT this time butter must be used ...no sorry not margarine as marg simply will not make the grade. HAS TO BE BUTTER. :-)

  • Such a lovely recipe!


  • I love that this is homemade it’s so pretty and would be deliciois


  • Homemade sweets are the best and this kind of sweet is so delicolious thanks for the recipe


  • i’m not the best baker or anything and i have made these a few times and never had an issue with them. it is amazing when you do make them for the first time as they do seem like they would be hard.


  • Good luck to those who try this one. A bit hard for me but I might have a go. Thanks.


  • These worked out ok and now are on the weekend roster with different fillings.


  • These look amazing, you can also add cocoa to the cream to make chocolate cream flavoured ones :)

    • My mum also used to fill custard in them. Yum! Yum!


  • This look so yummy. Have not made these since high school days. Must have ago without someone keeping an eye on me, got to love the Home science teachers.


  • Can’t beat a good profiterole in my books. A wickedly decadent dessert and relatively easy to make


  • Thanks for the tip on using butter. Hope mine turn out like yours. Thanks.


  • Thanks so much for all the lovely comments moms.

    • Thank you for all of the wonderful recipes! An incredible effort! :)


  • Love your recipe for profiteroles – I find it impossible to stop at just one of these tempting treats. I just have to share them to avoid eating all of them! Thanks for your recipe, I love the dark chocolate on the profiteroles.


  • Seriously I WILL have to print this recipe out right now!


  • Your profiteroles look delicious,a lovely treat to share! Thanks!


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