Sunday, December 12, 2010

Big Chocolate Profiterole Buns

The other "small cake" I made for the Christmas Party at Monique's Kinder, and was quite well received...

The recipe I used was from Cuisine Magazine, a recipe by Natalia Schamroth - a famous New Zealand Food Writer and Stylist (I'm not sure if she's a chef).

The original recipe is for Éclairs and is good for making 10 Éclairs, as I would like to make them fit into the normal cup cake case and fit into my round cake tin to bring to the kinder, I made them into relatively big profiterole buns, big enough for a lot of yummy Chocolate Crème Pâtissière filling.

Please refer to the Cuisine Website for the Original Recipe, and I can only assure you that I've used this recipe twice to different crowds, I get good reaction both times.

The only alteration I made was the liquid in the choux pastry.  I normally use half milk half water in all my choux doughs, so I replaced 1 cup water with 1/2 cup water and 1/2 cup full cream milk, the pastry shell will be softer with half milk version rather than just water.

This is what the choux looked like after adding all the eggs:

The profiterole buns out of the oven:

Filled (I usually use the small metal nosal to poke a hole on the side and pipe the Chocolate Crème Pâtissière filling), and topped with chocolate sauce, three times as heavy and ready for the party....


  1. Ohhh, be still my heart! I'm not the biggest chocolate fan but I do love profiteroles with pastry cream inside. Mmm, yummy! What did you use to put these on top of? Are those muffin wrappers cut down or some special paper?

  2. Hey, these are just normal cup cake cases, pretty cheap... if you want, there are prettier versions... or muffin wrappers..