Taste.com.auRecipesHow ToFood FeaturesCommunityWinMagazinePlannerPinterestTwitterFacebookTumblerInstagram SearchPopular Searches:meatloaf recipes | banana cake recipes | quinoa recipes | chicken thigh recipesAdvancedSearchProfiteroles19 Comments FacebookGooglePlus Transform light-as-air pastry into creme patissiere profiteroles and serve solo, or pile them high into a croquembouche.1:10To Prep0:50To Cook9INGREDIENTSCAPABLE COOKSDIFFICULTY18MAKES4AVG RATING(16 Members)Rate this recipe To my cookbookProfiterolesAustralian Good TasteAustralian Good Taste - March 2011 , Page 99Recipe by Michelle SouthanPhotography by Rob PalmerIngredients Specials250ml (1 cup) water80g butter, at room temperature, chopped150g (1 cup) plain flour, sifted3 eggs, at room temperature, lightly whiskedCreme patissiere435ml (1 3/4 cups) milk1 vanilla bean, split lengthways, seeds separated3 egg yolks70g (1/3 cup) caster sugar50g (1/3 cup) plain flour, siftedSelect all ingredientsAdd to my Shopping ListMethod Related Recipes NotesStep 1Place 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.Step 2Cook, 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.Step 3Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.Step 4Preheat oven to 200C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.Step 5Use 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.Step 6Turn 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.Step 7For 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.Step 8Return 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.Step 9Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our salad collection and healthy mains collection.emailprintShare this recipe:GooglePlusdel.icio.usStumble UponYahooFacebookRate this recipe To my cookbookYou may also like...Kid friendlyCooking for a crowdDessert recipesBaking recipesFeatured Video How to make Cr?me PatissiereHow to make Cr?me PatissiereCr?me patissiere is a thick, sturdy custard used to fill profiteroles or sweet pastry...Watch VideoWatch More VideoIn this month's issueEat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perths Sunday Times.How To How to make profiterolesView More How TosWe Recommend Petit croquembouchePetit croquemboucheRecipes How to make profiterolesHow to make profiterolesHow ToFrom Around the Web5 things that can be cooked in a flashHeartfoundation.org.auThe 10 golden rules of healthier eatingHeartfoundation.org.auWhoah! The 90s trend that's making a huge comeackbeautyheaven.com.auTragedy: 13-Month-Old Baby Drowns After Drunk Father Fell AsleepLatest.comBig Brother: Where Are They Now?BeamlyRecommended by Sunday high teaSunday high teaRecipe CollectionsRecipe Comments and ReviewsHave you tried this recipe? Share your thoughts with us below.Please feel free to rate & review this recipe.Rate this Recipe Ask a question Add to my notesRatings & Comments (19)Questions (1)My Notes (0)Log In or Register to rate & review this recipe.5Natlamannaadded this comment at 05:54pm Thu 21st August, 2014Amazing and perfect and great for french food4lavender2046added this comment at 09:52pm Mon 14th July, 2014Give it a go, it's not too difficult and they are delicious4Mudmonster316rated this recipe at 02:28pm Sat 14th June, 20140aidzadded this comment at 06:10pm Sat 17th May, 2014Did this one gluten free. Absolutely superb so mich so I made this account just to thanks... mega brownie points with the missus3keryn62added this comment at 05:00pm Sat 12th April, 2014The damn Creme patisserie is not enough. You need to make double this amount to fill the pastries.4.5rinnyjadded this comment at 06:46pm Mon 10th February, 2014Best recipe I've found for profiteroles. Only problem is when we have a get together I am always having to make them :-)4Charrliserated this recipe at 12:58pm Thu 30th January, 20140Charrliseadded this comment at 12:10pm Mon 27th January, 2014I substituted plain flour for Gluten Free Plain flour ( Aldi brand) and they worked out perfectly first attempt at ever making profiteroles, I'm super proud of myself. I did notice that my oven being fan forced, reduced the cooking time to about 20min maybe a little more and temperature was about 180c ( as I thought fan forced could have been too hot on 200c)melindak96replied at 11:06am Tue 1st April, 2014If this recipe works well with GF, why did you rate the recipe so poorly?2melzar_1added this comment at 10:04am Fri 19th April, 2013I have never made these before and they did not come out cooked enough. I tried cooking them an additional 10 mins after the 20 min sitting time in a warm oven to no avail. The filling was also too heavy.2melzar_1added this comment at 10:01am Fri 19th April, 2013I have never made these before and they did not come out cooked enough. I tried cooking them an additional 10 mins after the 20 min sitting time in a warm oven to no avail. The filling was also too heavy.5Mingeryadded this comment at 09:30pm Sat 13th April, 2013These were very simple to make and tasted delish. I made 18 and cooked them in my combination steam oven to ensure a crisp, dry and brown shell. I didn't put them in the oven for a second time as the recipe requested - I cooked them for 35 mins, let them cool then made a tiny hole in the base and piped in the filling. I used an alternative creme patissiere recipe that had cornflour instead of plain flour and just drizzled dark chocolate over them. Will definitely make these again.4dragonsrulerated this recipe at 01:25pm Sat 13th April, 20134Kinsleyadded this comment at 10:09am Sat 6th April, 2013Great profiteroles recipe, and super easy to follow. I made mine quite large (9 instead of the suggested 18) but they still turned out well with no change to the cooking time. I used whipped cream as a filling instead.4.5littlemisssouprated this recipe at 08:32pm Tue 2nd April, 20132Kcooksadded this comment at 12:21pm Sun 5th August, 2012Would not recommend the crime patisserie recipe for these profiteroles - the batch I made had an unpleasant floury taste. I ended up throwing it out and using another recipe that used cornflour instead, was much better. But the profiterole recipe is easy to follow and they worked out nicely.4cookiechanadded this comment at 08:17pm Fri 27th July, 2012Nice dessert. Far too much chocolate sauce. Happy to make these again.4.5liss94rated this recipe at 07:44pm Sat 7th July, 20124Bailz78added this comment at 02:36pm Sun 15th April, 2012Family loved these little gems. The suggested chocolate sauce (ganache) is a must though otherwise it would be a bit boring. I did put a little extra sugar in the custard to suit our sweet tooth but otherwise unchanged.more commentsMember log inLog inForgot your Password? 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