Mary Berry Profiteroles Recipe

Mary Berry’s Profiteroles are a timeless patisserie classic that features light, airy choux buns filled with sweetened cream and draped in a rich chocolate sauce. Ideally the choux pastry should be beaten until it is smooth and glossy to ensure the buns rise perfectly and develop a hollow, crisp center during baking.

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Mary Berry Profiteroles Recipe Ingredients

For the Choux Pastry:

• 50g butter, cut into small cubes
• 150ml water
• 65g plain flour, sifted
• 2 large eggs, beaten

For the Filling:

• 300ml double cream
• 1 tsp vanilla extract (optional)
• 1 tbsp icing sugar

For the Chocolate Sauce:

• 100g plain chocolate (at least 50 percent cocoa solids), broken into pieces
• 30g butter
• 2 tbsp golden syrup
• 2 tbsp water

How To Make Mary Berry Profiteroles Recipe

1. Preheat and Prep: Preheat your oven to 200C (180C fan/Gas 6). Lightly grease two baking trays and then splash them with a little cold water, shaking off the excess; the steam helps the buns rise.
2. Boil the Base: Place the water and butter in a medium saucepan over a low heat until the butter has melted. Increase the heat and bring the mixture to a full, rolling boil.
3. Add the Flour: As soon as the mixture boils, remove the pan from the heat. Tip in all the sifted flour at once and beat vigorously with a wooden spoon until the mixture forms a smooth ball that leaves the sides of the pan clean.
4. Beat the Eggs: Allow the mixture to cool for about 5 minutes (so the eggs don’t scramble). Gradually add the beaten eggs, a little at a time, beating well after each addition until you have a thick, glossy paste that falls reluctantly from a spoon.
5. Shape the Buns: Using two teaspoons, place small mounds of the mixture onto the baking trays, leaving space for them to spread. You should get about 16 to 20 buns.
6. Bake: Bake in the center of the oven for 20 to 25 minutes until the buns are well-risen, golden-brown, and crisp.
7. Release the Steam: Remove the trays from the oven. Using a small, sharp knife, make a small slit in the side of each bun or pierce the base to allow the steam to escape. Return them to the oven for a further 2 minutes to dry out the centers.
8. Cool: Transfer the buns to a wire rack and leave them to cool completely.
9. Fill and Sauce: Whisk the double cream with the icing sugar and vanilla until it holds soft peaks. Pipe or spoon the cream into the cooled buns. For the sauce, melt the chocolate, butter, syrup, and water in a small bowl over a pan of simmering water until smooth.
10. Serve: Pile the filled profiteroles into a pyramid and pour the warm chocolate sauce over the top just before serving.

Recipe Tips

• Don’t Over-Boil: When melting the butter in the water, do not let the water boil for too long before adding the flour, or too much water will evaporate and change the ratio of the pastry.
• The Glossy Finish: The key to a good choux is the “dropping consistency.” You may not need all of the second egg; stop adding it once the dough is shiny and hangs from the spoon in a “V” shape.
• Steam is Your Friend: Splashing the baking tray with water is a classic Mary Berry trick that creates extra steam in the oven, which is essential for a dramatic rise.
• Crispness Secret: If your profiteroles feel soft, they likely didn’t have the steam released properly. Ensure you pierce them and give them those extra 2 minutes in the oven to dry out.

What To Serve With Mary Berry Profiteroles

Profiterole accompaniments are indulgent additions frequently served as a grand finale to a dinner party or celebratory meal. Ideally the chocolate sauce should be served warm to provide a silky, molten contrast to the chilled whipped cream inside the pastry buns.

• A cup of strong espresso or a glass of dessert wine
• A few fresh strawberries or raspberries for a tart contrast
• Mary Berry Almond Cookies as part of a dessert platter
• A dusting of icing sugar for a professional finish

How To Store Mary Berry Profiteroles

• Refrigerate: Once filled with cream, the profiteroles must be stored in the refrigerator and eaten within 4 hours, as the moisture from the cream will eventually make the pastry soggy.
• Unfilled Buns: You can store the unfilled, dry buns in an airtight container for up to 2 days.
• Freeze: You can freeze the unfilled buns for up to 3 months. To serve, thaw them at room temperature and refresh them in a 200C oven for 5 minutes to restore their crispness before filling.

Mary Berry Profiteroles Nutrition Facts

• Calories: 215 kcal (per 2-profiterole serving)
• Carbohydrates: 14g
• Protein: 3g
• Fat: 17g
• Fiber: 0.5g
• Sugar: 8g

Nutrition information is estimated per serving based on 8 servings.

FAQs

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