Halloween Profiteroles


Happy Halloween

As you know, I blog from my mobile phone, meaning I use the WordPress app instead of sitting at my laptop (I just don’t get the time). Blogging on the go is so easy and convenient.


Scary stuff

However recently I haven’t been getting many posts into the ‘blogs I follow’ page. At first I just presumed that you were all too busy to blog, but the other day my very own post didn’t appear…. Even after hours of refreshing the page nothing happened. I even uninstalled and then reinstalled the app. Still nothing.


I’m sorry that I haven’t been visiting your blog, but i’ve made Halloween profiteroles for you all to make amends! Oh, and one more thing…. This is the last post that my rubbish SD card will ruin. I’ve lost the photos of the choux pastry process! You’ll be glad to know that i’ve now taken the SD card out of my phone and banished it to the depths of The Glen House…


Chocolate Profiteroles

For the choux pastry
200ml cold water
1/2 tsp caster sugar
85g unsalted butter, diced small
Pinch of salt
115g strong flour
3 medium eggs beaten


Place the butter, water, pinch of salt and sugar into a pan. Place over a low heat until the butter has melted and the liquid looks milky. Then increase the heat and allow the mix to come to the boil, as it starts to boil take it off the heat and add the flour and mix well. Return to the heat for a couple of minutes and beat vigorously until a smooth paste is formed.

Once the paste curls away from the side of the pan take it off the heat and let it cool. Beat in the eggs one by one, stirring vigorously until the paste is smooth and glossy.


Place the mixture into a piping bag and allo. I find standing the filled bag in a glass makes it easier to manage.


Pipe the mix onto a lined baking tray. Rub the top of the piped mix (on the right) with a wet finger (on the left) to ensure a crisper top. Bake for 15 minutes until golden brown. Don’t open the oven. Remove the buns from the oven and prick the base of each one. Place back on the back on the baking tray with the hole facing upwards and return to the oven for a couple of minutes. This will help dry out the middle of the bun.


For the cream filling:
450ml cream
1 tbsp icing sugar

Lightly whip the cream and icing sugar until soft peaks are formed. When the profiteroles are cold, using a piping bag fill the holes in the buns.


Filling with cream

For the chocolate topping:
100ml cream
175g good quality chocolate


Break the chocolate up and add to a bowl with the cream over a pan of hot water. Stir until glossy and then allow to cool a little.


Halloween Profiteroles

Happy Halloween! Join me over at Angie’s blog The Novice Gardener for her weekly #FiestaFriday party!

Melissa xx
You can find me on Facebook and Twitter, stop by and say hello!


25 thoughts on “Halloween Profiteroles

  1. These are beautiful! It’s so funny, i literally just sat down to find a profiterole recipe. They’re one of my favorites and I had no idea they were actually not too tough to do. Yours are gorgeous! Happy Halloween!


  2. You’ve really got in the spirit haven’t you Melissa? It all looks very festive – Happy Halloween! Your profiteroles look like a special treat for this occasion, I’ve never made them before, but do love them, so will bookmark it for later.

    Liked by 1 person

  3. yum and thanks for the Halloween treat 🙂 I’ve come to accept that WordPress doesn’t put my post out there to all who have clicked on follow. Hopefully the people that need to find my posts do. And I’m glad I found this one for you!


  4. Pingback: Loaded Pumpkin Waffles | Fiesta Friday #40 | The Novice Gardener

  5. You did a very nice decorating for Halloween, Melissa. And the Chocolate Profiteroles sound so heavenly. ❤

    Losing photos in the SD card is really horrible. 😦


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