• White chocolate and cream profiteroles

    Serves: 4
    Cooking Time: 30 mins


    • 125ml (½ cup) water
    • 60ml (¼ cup) butter
    • pinch of salt
    • 60g (½ cup) cake flour
    • 2 large eggs
    • 125ml (½ cup) fresh cream
    • 10ml (2 tsp) castor sugar
    • ICING
    • 150g white chocolate
    • 80g butter, melted
    • 160g icing sugar
    • 45ml (3 tbsp) boiling water



    For the pastry, bring the water, butter and salt to the boil in a small saucepan. Once boiling, remove from the heat and stir in the flour, using a wooden spoon. Mix until it no longer sticks to the sides. Add the eggs one at a time, mixing well after each addition. Preheat the oven to 200°C.


    Spoon the mixture into a piping bag and pipe small rectangles onto a greased baking tray. Bake until puffed up and golden, about 15 minutes. Transfer the profiteroles to a wire rack and allow to cool completely.


    To make the filling, whip the cream until thick and fold in the sugar. Cut the profiteroles in half lengthways and fill with cream.


    For the icing, melt the chocolate in a saucepan. Add the butter and sugar. The mixture will look like grainy icing. Stir in the boiling water, a spoon at a time, until it becomes smooth and glossy. Allow to cool and pour over the profiteroles. Serve immediately.