How to Make Profiteroles - Woolworths Fresh Magazine

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Bring water, butter, and sugar to a boil over low heat.

Once the butter has melted and starts bubbling, remove from heat.

Beat in flour with a wooden spoon until fully incorporated.

Return the saucepan to heat and stir for a few minutes until the mixture forms a ball and pulls away from the sides.

Spread the mixture evenly in the saucepan and set aside to cool for 5 minutes.

Gradually add whisked eggs about 1 tablespoon at a time, beating well after each addition until thick, smooth, and glossy.

Place tablespoons of the pastry onto prepared baking trays, leaving a 4 cm gap between each ball.

Flick some water onto the trays to create steam during cooking.

Smooth any peaks with a wet fingertip.

Place trays in the oven and bake until golden and puffed.

Remove trays from the oven and pierce each profiterole with a sharp knife to let out steam.

Return trays to the oven for a few more minutes to dry out.

Fill each profiterole with your choice of cream filling using a piping bag.

Top each profiterole with melted white chocolate and blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens