Profiteroles are a delightful French pastry filled with cream, or sometimes custard or ice cream. They’re great for entertaining – fluffy, crispy and creamy all at the same time!
Making the choux pastry for the profiteroles may seem daunting, but it’s actually easier than you might think. It’s important to add the flour to the water mix in one go – this is how the gluten is activated to ensure the lightest possible pastry. These also look amazing piled up on a platter with the chocolate drizzled over top! I love serving these for a fun cocktail and canapes party with friends, along side these haloumi and chorizo skewers with creamy chipotle dipping sauce.