Profiteroles with caramel and chocolate sauce – Willey’s Weekly Bake 167



This weeks bake is another one that is perfect for dinner parties. We have had a busy few weeks and have more guests coming to stay for the next few weeks so more desserts it is, I am starting to think I should have made another hashtag?

Ingredients for Choux pastry 

  • 150ml of water
  • 2 Medium eggs
  • 65g Flour
  • 50g of Salted butter

Ingredients for Chocolate sauce 

  • 100g Milk or dark chocolate
  • 150ml Double cream
  • 20g Butter
  • 20g Caster sugar

Ingredients for Caramel sauce 

  • 150ml Chocolate
  • 100g Soft Dark brown sugar
  • 50g Salted Butter

Ingredients for whipped cream 

  • 150ml of double cream
  • 15g Sugar
  • Drop of vanilla bean paste

Method for profiteroles

  1. To make the profiteroles preheat the oven to 200 degrees celsius.
  2. Heat the water and butter in a small sauce pan and melt the butter on a gentle heat then turn heat up and bring to the boil.
  3. Then add in the plain flour and beat until it comes away from the sides. Don’t mix too hard.
  4. Beat the eggs and add in gradually until smooth and glossy. IMG_5460
  5. Spoon or pipe the mixture into small circles should make out 20 profiteroles. IMG_5462
  6. Bake in the oven for 25 minutes.
  7. Once bake the cut open the profiteroles to let the steam out to ensure that the profiteroles do not go soggy.

Method for chocolate sauce 

  1. Add all the ingredients into a small pan.
  2. Heat gently on a low heat stirring continually.

Repeat the above for the caramel sauce, turn the heat up slightly once the sugar has dissolved.


  1. Whip the cream in a large bowl along with the sugar and vanilla add some milk if you over beat it.



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