Creamy Vanilla Profiteroles

This old-school French classic takes a little while to pull together, but the results are so delicious and elegant. Just perfect for any special occasion or stacked into a spectacular croquembouche!



  1. 250ml water
  2. 125g butter
  3. 1 cup plain flour
  4. 4 eggs
  5. 400ml thickened cream
  6. 1 tsp Queen Organic Vanilla Bean Paste
  7. 4tbsp caster sugar
  8. Queen Royal Icing
  9. Grated white chocolate
  10. Icing sugar for dusting
  11. Silver Soft Sugar Pearls


  1. Step 1

    Pre-heat the oven to 200C fan forced and line two baking trays with baking paper.

  2. Step 2

    In a medium saucepan, heat the water and butter, stirring, until the butter melts and the mixture comes to the boil.

  3. Step 3

    Remove the pan from the heat and add the flour then use a wooden spoon to stir the mixture until it comes away from the sides and forms a ball in the middle.

  4. Step 4

    Transfer the dough into the bowl of an electric mixer and with the beater running, add the eggs one-at-a-time, beating well between each addition. Keep beating until the mixture is thick and glossy.

  5. Step 5

    Spoon the mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper leaving at least 3cm between each one.

  6. Step 6

    Bake for 15 minutes and then swap the trays and bake for a further 15 minutes or until puffed and golden. Turn the oven of and open it a tiny bit then leave the trays in to dry. Take the trays out of the oven and transfer the profiteroles to a wire rack to cool.

  7. Step 7

    To make the cream filling, whip the cream, vanilla bean paste and caster sugar, until stiff peaks form. Spoon it into a piping bag fitted with a small round tip and chill until ready to serve the profiteroles.

  8. Step 8

    To serve, either cut each roll in half and pipe the filling in or poke a small hole in the bottom of each one and pipe the cream in. Pile them up on a serving tray.

  9. Step 9

    Make up the Royal Icing to a drizzle consistency and pour over the top of the stack then sprinkle with grated white chocolate, icing sugar and Soft Sugar Pearls.