Recipes with Dainess Chef School: Profiterole


Profiterole is a soft pastry dessert made with Choux pastry, filled with cream and covered with chocolate. Profiterole is nothing that you have tasted when it comes to desserts, it tastes heavenly and will easily put a smile on your face with its soft, creamy and chocolatey nature, you will definitely want to have more.

It can be filled with whipped cream, custard, pastry cream and ice cream but in this recipe we are using pastry cream which is going to offer you the opportunity to learn how to make Pastry cream. There is no time wasting in making Profiteroles, all you need is to have your ingredients assembled and recipe followed through. Try this French dessert recipe and share with your loved ones. Enjoy!



  • Milk -250g
  • Butter -125g
  • Salt -5g
  • Sugar -10g
  • Flour -200g
  • Eggs -250g

Pastry Cream

  • Egg yolk -375g
  • Sugar -375g
  • Corn Starch -150g
  • Milk -1500 liters
  • Butter -75g


  1. Profiterole: Boil milk, butter, salt and sugar together. Add flour to it on a low heat.
  2. Remove from heat and leave to cool and Add egg and mix to a good consistency.
  3. Pipe and bake at 180 – 200c for 30- 40 minutes
  4. Pastry Cream: Whip egg yolk to a fluffy texture.
  5. Boil milk on low heat, add corn starch to egg yolk mixture when fluffy. Add it gradually.
  6. Add the boiled milk to egg mixture and bring to a boil on low heat to prevent burning.
  7. When cooked it will gradually become thick and smooth. Add butter and leave to cool.
  8. For filling your Profiteroles, mix pastry cream with 250g of whipped cream.
  9. Make a hole under the Profiteroles and pipe the cream mixture into it.
  10. Finish up with covering the profiterole in chocolate ganache.


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