Jersey Cream Profiteroles

A profiterole or a simpler term, a cream puff, is a choux pastry ball filled with whipped cream, pastry cream, or why not try Jersey Dairy ice cream. The puffs may be decorated with chocolate sauce or left plain. Either way, they are a perfect after dinner treat. 



– Preheat the oven to 220C. Put the butter and 2 tbsp of caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. 

– Take off the heat and add the flour all at once and beat well with a wooden spoon. Beat until the dough comes away from the sides of the pan. 

– Leave to cool for 5 minutes, then beat in the eggs – bit by bit – until you have a stiff and glossy mixture. Top tip – this process is much easier in a food processor! 

– Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). 

– Using a teaspoon, spoon blobs of the mixture onto the baking trays. Place in the oven and cook for 18-20 minutes until the profiteroles are well risen and brown. 

– Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Leave them to cool on a wire rack. 

– Once the profiteroles are cold, whip the cream lightly until just holding its shape. Add the vanilla extract and a tsp of sugar. Cut the profiteroles in half, fill them with our delicious Jersey Dairy cream and pile them on a plate. You can pop them in the fridge at this point for up to 2 hours, but no longer as the pastry will go soggy!

– To make the sauce, sift the cocoa powder into a bowl. Put the remaining sugar (approx 175g) into a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 minute, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 minute then set aside for 10 minutes before drizzling over the profiteroles. 

– Serve and enjoy with a cup of tea or a glass of cold Jersey milk.