This recipe gives you perfect profiteroles every time, just waiting to be filled with cream and topped with chocolate!
Fun to make after watching the video. It did take 30 mins to prepare and I saw in the video that they were piped onto the tray so I did that too. I thought they were ready to eat until my son snuck in and bit into one before they had cooled and he commented on a strong eggy taste and then I realised they were still a bit soggy inside and the bottoms of mine were a little dark so I turned them all over and cut the bottoms off when they had dried out in my warm oven switched off I dipped the egdes in melted chocolate and filled with cream. Yum! - 27 Nov 2012
I'm not sure why it said to use an ungreased baking tray. The dough stuck to the bottom and I could not remove them without them falling apart. Secondly, an entire tray of my profiteroles sunk. Not impressed. - 06 Apr 2017
Tried this recipe and loved it. Mine came out so well i loved them. I did have trouble mixing the eggs but after some hard work the pastry was exactly the same as video! My pastry cooked well as well. Really pleased with this recipe =D - 23 Feb 2015