Choux Pastry Profiteroles x 250

Profiteroles

There’s something undeniably good about a pile of profiteroles covered in warm chocolate sauce. These Choux Pastry Profiteroles x 250 make getting there considerably easier.

Each 45mm choux pastry shell is light and hollow, giving you plenty of room to pipe in whipped cream, crème pâtissière, custard, ganache, or whatever filling takes your fancy. From a simple bowl of chocolate profiteroles after Sunday lunch to an impressive croquembouche for a celebration, they give you the classic choux pastry base without having to start with a saucepan and piping bag.

And you certainly don’t have to keep things traditional. Try coffee cream and dark chocolate, pistachio and raspberry, lemon curd and mascarpone, or salted caramel with toasted hazelnuts.

At i4C, we particularly like these for entertaining. Fill them, pile them high on a serving plate and pour over plenty of chocolate sauce at the table. It looks like you’ve spent considerably longer on dessert than you actually have.

Key Features:

• Contains 250 individual pastry shells.
• Each profiterole measures approximately 45mm.
• Made from cream puff paste with butter.
• Consistently sized for neat dessert presentation.
• Large quantity is handy for celebrations, parties, afternoon teas and events.
• Suitable for individual desserts, sharing dishes and larger pastry creations.

Recipe Inspiration:

• Chocolate & Hazelnut Profiteroles – Pipe each shell with vanilla cream, pile onto a serving plate and cover with warm chocolate sauce and toasted hazelnuts.
• Lemon & Raspberry Choux – Fill the profiteroles with lemon mascarpone cream and serve with fresh raspberries for a lighter summer dessert.
• Tiramisu Profiteroles – Fill each shell with coffee mascarpone cream, drizzle with dark chocolate and finish with a dusting of cocoa powder.
• Salted Caramel Croquembouche – Fill the profiteroles with crème pâtissière before building them into a tower with crisp caramel and finishing with a little sea salt.

How do you stop filled profiteroles from becoming soggy?

Moisture from cream and custard gradually softens choux pastry, so fill your profiteroles as close to serving as practical. This helps retain more of the contrast between the pastry shell and creamy centre.

What’s the best way to get filling inside a profiterole?

Make a small hole in the underside of the pastry and use a piping bag fitted with a narrow nozzle. You’ll feel the profiterole become slightly heavier as it fills, which makes it easier to judge when you’ve added enough.

How many profiteroles make one dessert portion?

Around three to four 45mm profiteroles makes a good individual dessert portion, especially when served with chocolate sauce, fruit or ice cream. For a larger dessert spread or afternoon tea, one or two per person may be plenty.

Ingredients:

Whole EGGS, WHEAT flour, BUTTER 31%, salt, stabiliser E420i, baking powder (E450i, E500ii). May contain traces of SOYA and NUTS.

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.