Working in pairs to make a Choux Pastry pipe into Profiteroles, fill with whipped cream and decorate with chocolate icing

Year 8: Chocolate Profiteroles



        55g butter

        75g plain flour

        2 eggs

        150ml water


To decorate:

        200ml double cream

        200g icing sugar

         1 heaped teaspoon cocoa powder





1.     Pre heat oven to 200 degrees.

2.     Place butter and water in a saucepan and gently heat until butter has melted, then bring to boil. Remove from heat.

3.     Sift flour onto a piece of paper. Tip flour into saucepan and beat with a wooden spoon.

4.     Crack eggs into jug and mix with a fork. SLOWLY add beaten eggs to flour mix, beat well after each addition, until you have a smooth, shiny paste.

5.     Fill piping bag and pipe small blobs on a greased baking tray. Bake for 20 minutes, until golden brown. Allow to cool.

6.     When buns are cold, fill with whipped cream and drizzle over chocolate icing.

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