Home
Premium
Next level profiteroles

A sharing bowl with next level profiteroles

Next level profiteroles

Name: Next level profiteroles
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 12 (serves 4-6)
Ingredients: 20g unsalted butter softened; 20g light brown soft sugar; 20g plain flour; 10g ground almonds; 100ml semi-skimmed milk; 50g butter diced; 70g plain flour; 2 medium eggs beaten; 300ml double cream; 40g icing sugar sifted; 1 tsp vanilla extract; 100ml double cream; 25g light brown soft sugar; 25g golden syrup; 75g dark chocolate chopped; 25g unsalted butter diced; 25g flaked almonds toasted

Barney Desmazery

Save recipe

Makes 12 (serves 4-6)

More effort

Prep: 20 mins

Cook: 1 hr

plus chilling and cooling

A star rating of 4.7 out of 5.3 ratingsRate

loading...

Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Coffee & cream cocktail

A star rating of 4 out of 5.1 rating

Irish coffee

A star rating of 4.5 out of 5.10 ratings

Whiskey sour

A star rating of 4.7 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

For the craquelin

20g unsalted butter

softened
20g light brown soft sugar
20g plain flour
10g ground almonds

For the choux pastry

100ml semi-skimmed milk
50g butter

diced
70g plain flour
2 medium eggs

beaten

For the filling

300ml double cream
40g icing sugar

sifted
1 tsp vanilla extract

For the sauce and topping

100ml double cream
25g light brown soft sugar
25g golden syrup
75g dark chocolate

chopped
25g unsalted butter

diced
25g flaked almonds

toasted

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal711
fat59g
saturates34g
carbs35g
sugars22g
fibre2g
protein8g
salt0.32g

Method

step 1

For the craquelin, combine the butter and sugar in a bowl until smooth. Mix in the flour, almonds and a pinch of salt to make a dough. Roll out between two sheets of baking parchment to the thickness of a £1 coin (about 2-3mm thick), then transfer to a baking tray. Chill in the fridge or freezer for 30 mins, or until firm.
step 2

For the choux, tip the milk, butter and a pinch of salt into a small saucepan. Bring to the boil, then tip in all the flour at once. Beat vigorously using a wooden spoon until the dough comes away from the side of the pan and forms a ball. Scrape the dough into a heatproof bowl and cool for 5 mins, then beat in the egg, a little at a time, until the dough is glossy and just drops from the spoon.
step 3

Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle and pipe 12 mounds over the tray, spacing them evenly apart (four rows of three is perfect). Stamp out discs from the craquelin that are slightly bigger than the piped mounds using a biscuit cutter or knife, and put one on top of each mound. Bake for 25-30 mins until puffed up, crisp and golden. Pierce the bottom of each profiterole using the point of a knife, then twist to carve out a small hole. Return the profiteroles to the tray, upside-down, then switch off the oven and put the profiteroles inside to dry out and release steam for 20 mins. Transfer to a wire rack to cool completely.
step 4

For the filling, whisk the cream, icing sugar and vanilla together until it just holds soft peaks. Spoon into a piping bag fitted with a small round nozzle. Chill until needed.
step 5

For the sauce, bring the cream, sugar and golden syrup to a simmer in a pan, stirring until the sugar has dissolved. Remove from the heat. Stir through the chocolate and butter until melted and glossy, then stir in a large pinch of sea salt flakes. To assemble, pipe the cream into the profiteroles through the holes in the bases until full. Pour a little of the sauce over each one as it’s filled, and scatter over some flaked almonds. Pile onto a plate.

Recipe from Good Food magazine, December 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now