You can use a thick, shop-bought salted caramel instead of making it in step 1, if you prefer.
Advertisement - Continue Reading Below
Yields:
12 serving(s)
Prep Time:
45 mins
Cook Time:
55 mins
Total Time:
1 hr 40 mins
Cal/Serv:
391
Ingredients
FOR THE FILLING (SEE INTRO)
75g
unsalted butter, chopped
75g
dark soft brown sugar
150ml
double cream
2
medium egg yolks
50g
caster sugar
1Tbsp.
cornflour
1Tbsp.
plain flour
250ml
milk
FOR THE CHOUX PASTRY
75g
unsalted butter, chilled and cubed
150g
plain flour, sifted
3
medium eggs, beaten
TO ASSEMBLE
50g
milk chocolate, roughly chopped
75g
dark chocolate (70% cocoa solids), roughly chopped
100ml
double cream
1Tbsp.
golden syrup
Edible gold stars, to decorate, optional
Directions
Step 1For the filling, in a medium pan melt the butter and brown sugar over medium heat. Stir in the cream and ½tsp salt and bubble for 2-4min, until slightly reduced. Scrape into a bowl, cover surface with clingfilm or baking parchment, cool, then chill until needed.
Step 2In a medium heatproof bowl, whisk the yolks, caster sugar, cornflour, flour and a splash of milk until smooth. In a medium pan, heat remaining milk until just steaming. Gradually whisk the hot milk into the egg yolk mixture. Return to the pan and heat, whisking, until thick (the mixture will need to boil). Scrape into a clean bowl, cover surface with clingfilm or baking parchment, cool, then chill until needed.
Step 3For the choux, in a medium pan gently heat the butter and 250ml cold water. Increase heat to high and, as soon as the mixture comes to the boil, remove pan from the heat, add the flour in one go and beat hard with a wooden spoon for 30sec, or until the mixture is glossy and comes away from the sides of the pan. Empty into a large bowl and set aside to cool to room temperature.
Step 4Preheat oven to 200°C (180°C fan) mark 6 and line 2 baking sheets with baking parchment. Using a handheld electric whisk, gradually beat the eggs into the cooled flour mixture. Scrape into a piping bag fitted with a 1.5cm plain nozzle.
Step 5Pipe 24 mounds, each about 4cm wide and 2.5cm tall, on to the lined sheets, spacing apart. Using a damp finger, gently pat down any peaks. Bake for 30min, or until well risen and deep golden.
Step 6Working quickly but carefully, remove baking sheets from oven and pierce a steam hole into the bases of all the buns using a skewer or knife. Return to oven, holes up, for 5-10min, or until firm. Set aside to cool completely.
Step 7Briefly mix the 2 chilled fillings to combine (don’t overwork or the filling will be loose). Transfer to a piping bag fitted with a 5mm plain nozzle. Chill until needed.
Step 8To assemble, melt the chocolates, cream and golden syrup in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat. Pipe the filling into the buns through their steam holes (make the holes a little larger with a skewer, if needed). Dip the tops of the buns into the chocolate mixture and place on a wire rack (chocolate-side up). Decorate with gold stars, if using, and leave to set.
Step 9Arrange the profiteroles on a serving plate in a ring, using the remaining chocolate to stick them together, if needed. Serve.
GET AHEAD Prepare to end of step 7 up to a day ahead. Store profiteroles in an airtight container at room temperature. Chill filling in piping bag. Complete recipe to serve.
Per serving:
Calories: 391
Protein: 5g
Fat: 28g
Saturates: 17g
Carbs: 32g
Sugars: 20g
Fibre: 1g
35+ dinner party dessert recipes to finish any meal in style
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
