Leaning Tower of Profiteroles

Now this bad boy was for a little gathering I had about 2 weeks ago, I was put up to the challenge of making a multitude of profiteroles for the first time! I rose to it and completed it…deliciously!
I used a combination of Gordon Ramsay’s choux pastry and Edd Kimber’s filling and sauce.
For the choux pastry:
– 125ml milk
– 200ml water
– 150g plain flour
– 1 tsp golden caster sugar
– ½ tsp salt
– 100g unsalted butter
– 4 medium eggs, lightly beaten
– 600ml double cream
– 1tsp vanilla extract
– 2 tbsp icing sugar
Chocolate sauce:
– 75g dark chocolate
– 10g unsealed butter
– 1 tbsp clear honey
– 150ml double cream

Method (for the choux pastry):

  1. Preheat the oven to 200@C/Gas 6.
  2. Sift the flour and salt into a bowl.
  3. Place the milk, cold water, salt, sugar into a pan and set over a low heat.
  4. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil.
  5. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon.
  6. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
  7. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).
  8. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter).
  9. Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart.
  10. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.
  11. Remove from the oven and transfer to a wire rack to cool completely before filling.


  1. Whip the double cream with the vanilla and icing sugar until it just forms still peaks.
  2. Put the mixture into a piping bag with a small plain nozzle.
  3. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream.
  4. Last of all!


  1. Put the chocolate, butter, honey and cream into a small pan and place on a medium heat, occasionally stirring.
  2. Once the chocolate has melted and the sauce is both smooth and fully combined, pour into a jug and allow to cool slightly.
  3. If you’re not ready to quite serve it, as everyone’s chowing down on their main course, gently warm it up until smooth again (it will thicken as it cools).
  4. To make the profiterole tower, place on a large plate and pile them in the middle.
  5. Drizzle over the sauce, and you’re good to go. A retro dinner party classic.


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