Sweet profiteroles with crème pâtissière

January 3, 2013 (Last Updated: January 11, 2019)
sweet profiteroles with crème pâtissière recipe

Oh, how French of you? We cannot get enough of these sweet profiteroles with crème pâtissière dessert.

Sweet profiteroles with crème pâtissière

Serves: 18 – 24
Cooking Time: 1 hr 20 mins + extra to chill


  • 250ml (1 cup) water or milk
  • 30ml (2 tbsp) sugar
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked
  • Crème Pâtissière

  • 435ml milk
  • 1 vanilla pod, split lengthways,seeds separated
  • 3 egg yolks
  • 70g ( cup) castor sugar
  • 50g ( cup) plain flour, sifted



For the profiteroles, place the water or milk, sugar and butter in a saucepan (omit the sugar for savoury profiteroles). Bring just to a boil. Remove from heat and add all the flour at once, using a wooden spoon to beat in the flour until well combined.


Beat until the mixture forms a ball and comes away from the side of the pan. Set aside to cool.


Gradually add the eggs, 15ml (1 tbsp) at a time, beating well after each addition, until the dough is thick and glossy. (For savoury profiteroles, add the finely chopped herbs at this stage.)


Preheat the oven to 200°C. Line 2 baking trays with a silicon baking mat or non-stick paper. Spoon the mixture into a piping bag with a flat-nosed nozzle. Pipe evenly, about 3cm apart, onto the lined trays.


 Use a wet finger to pat down any peaks of dough. Bake for 20 – 30 minutes or until puffed, crispy and golden brown (time dependent on sizes). Remove from the oven and transfer to a wire rack to cool.


For the crème pâtissière, warm the milk and vanilla seeds in a saucepan. Whisk the yolks and sugar in a bowl until thick. Whisk in the flour, then the milk mixture. Return to the pan and cook, whisking, over low heat until the mixture thickens, about 5 minutes. Cover the surface with plastic wrap and place in the fridge to chill.


Spoon the crème pâtissière into a piping bag fitted with a 5mm nozzle. Push the nozzle into the base of each profiterole and fill with the crème pâtissière

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