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!

40 min
30 min



  1. 1 cup (250ml) water
  2. 125g butter
  3. 1 cup (150g) plain flour
  4. 4 large eggs


  1. 400ml thickened cream
  2. 1 tsp Queen Organic Vanilla Bean Paste
  3. 1/3 cup (75g) caster sugar
  4. Icing sugar for dusting

Method - Pastry

  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Remove pan from heat and add flour. Using a wooden spoon, stir mixture until it comes away from the sides of the pan and forms a ball.

  4. Step 4

    Transfer dough into the bowl of stand mixer. With the mixer on medium speed add eggs one at a time, beating well between each addition. Keep beating until mixture is thick and glossy.

  5. Step 5

    Spoon mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper leaving at least 5cm between each one.

  6. Step 6

    Bake for 30 minute , swapping the top tray with the bottom tray half way through cooking. Bake until puffed and golden. Transfer the profiteroles to a wire rack to cool.

Method - Cream

  1. Step 1

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

  2. Step 2

    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.

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