Marmalade Profiteroles

11:30 am on 20 April 2015


Choux pastry:

  • 60 grams butter
  • ½ cup water
  • ½ cup plain flour
  • 2 eggs lightly beaten


  • 100 grams milk chocolate


  • 300 ml thickened cream
  • 2 desert spoons castor sugar
  • pinch salt
  • ½ teaspoon vanilla extract
  • ½ cup quality marmalade


Heat oven to 190°C.


Chop butter and put in small saucepan with water and heat on low until butter melted.  

Bring to boil then immediately remove pan from heat and add flour. Beat with spoon until smooth. Return to heat and beat with spoon for about 2 minutes until mixture forms a mass, thickens and leaves the side of saucepan. Put mixture in a bowl and leave to cool for a few minutes.

Add beaten eggs a little at a time beating well between each addition until the mixture is thick and glossy.

Add heaped teaspoon of pastry mixture onto prepared baking tray, and bake for 10 minutes. Reduce oven to 180°C and bake for further 15-20 minutes.

Pierce a hole in bottom of each pasty case (where cream will later be piped) and let cool. (If need be, put cases back in oven at 150°C for 5-10 minutes to dry out).


Once cases are cool, dip tops in melted chocolate.


Mix together marmalade, thickened cream, castor sugar, salt and vanilla. Pipe into cooled cases.

Recipe kindly supplied by Grainne Holbrook, Taranaki

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