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Toffee Profiteroles with Chantilly Cream

Toffee Profiteroles with Chantilly Cream

If you fancy some pipings and too scared to practice on big celebratory cakes, now is the time to get those nozzles out and play around on this pastry, and trust me, you will be proud of yourself with the end results.


  • 50g butter
  • 70g plain flour
  • 80 mls water
  • 2 eggs

Chantilly Cream

  • 300mls double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract

Toffee Sauce

  • 50g butter
  • 50g brown sugar
  • 2 tbsp double cream
  • 1 tbsp golden syrup


Whisk the eggs with a fork and take out a couple of tablespoon of the egg aside for egg wash later.

In a pan, boil the butter and water together. Once simmered, remove from heat and add in the flour and quickly form a ball using wooden spatula. Transfer to a bowl. On medium speed, using an electric mixer, beat the dough whilst gradually adding in the eggs. Keep beating until the batter is stringy.

Toffee Profiteroles with Chantilly Cream

Spoon all the batter into a piping bag and using a round nozzle, pipe the dough into 1 inch balls.  Mix the remaining egg with a couple of water, and brush the top of the dough balls with the egg wash.

Bake for 20 minutes at 180C, turning the tray around half way during baking. Once golden, cool the profiteroles on wire rack.

Prepare the chantilly cream. Using electric mixer, beat the cream and gradually add in the icing sugar and vanilla. Beat until soft peaks are formed. Cool the cream in the fridge until just prior to use.

Prepare the toffee sauce. In a heavy bottomed pan, add all the ingredients and let it simmer and thicken slightly. Remove from heat and the sauce is ready to be drizzled.

Assembling the profiteroles

Once cooled, fill a piping back with cream and using round nozzle size no 2 (Wilton), inject the cream into the profiterole and stack the profiteroles on a plate. Drizzle with the toffee sauce.

Note: This recipe goes to Jabeen's Corner for Iftar Nights event.

Posted by JEHANNE