The basis of a good profiterole begins with the crisp and light choux pastry. Make sure not to pipe the cream filling into the profiterole too far in advance as the pastry will go soft. The shell of a profiterole can be made in advance and either stored in an airtight container or even frozen. If you decided to freeze the choux buns, don’t forget to thaw them first (ideally on a wire rack) and then add to the oven for about 10 minutes to crisp up.
Tom Aikens chooses Chantilly cream to fill his profiteroles, while Paul Heathcote takes it a step further and flavours the cream with passion fruit pulp. The chocolate sauce for Geoffrey Smeddle’s recipe is a relatively simple combination of melted chocolate, water and sugar, or for an even more indulgent dessert, serve your profiteroles with this hot ganache recipe.
Profiteroles make a really simple show-off dessert, served with a rich chocolate sauce and maybe a scoop of vanilla ice cream. Once confident with this method, have a go at making Chocolate éclairs, or Martin Wishart’s Savoury choux buns.