Light and airy choux pastry buns filled with crème pâtissière and smothered in warm chocolate sauce. Simple enough for a treat after a family dinner, elegant enough for a dinner party dessert! Food Advertising by When I think profiteroles.
How to make choux pastry. If you’re afraid of making choux pastry – the classic buns used for profiteroles and éclairs – don't be; it's simple.
Strawberry and cream puffs. Little choux buns with cream and strawberries.
Apple Pie Profiteroles are light and delicate, tiny puff pastries stuffed with homemade apple pie cream and topped generously with caramel sauce.
Award-winning writer, Fiona Beckett, shares her recipe for the classic dessert, from BBC Good Food.