No Naughties Profiteroles

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Serves 18
Prep Time 30
Duration 20


  • Profiteroles
  • 150 ml cold water
  • 50 g butter unsalted
  • 85 g plain flour
  • 2 tsp xylitol
  • 2 large eggs
  • Cream filling
  • 240 ml whipping cream
  • 1 tsp vanilla extract
  • 45 g xylitol
  • Chocolate sauce
  • 50 g plain xylitol chocolate
  • 60 ml double cream
  • 0.5 tsp vanilla extract
  • 1 tsp xylitol


  1. Pre-heat the oven to 200 C / gas 6.
  2. Cut a piece of non-stick baking parchment to fit the size of your baking tray, wet it under cold running water for a couple of seconds and place it on the tray.
  3. Sift the flour through a sieve and put it in a bowl with the xylitol.
  4. Set aside.
  5. Put the eggs into a glass or a small measuring jug and beat them with a fork until thoroughly mixed.
  6. Set aside.
  7. Measure the cold water and the butter and put them into a saucepan.
  8. Bring to the boil over a moderate heat, stirring every now and then.
  9. As soon as the water starts to boil, take off the heat and beat in the flour and xylitol mixture.
  10. Keep on beating vigorously until a smooth ball of paste forms and leaves the sides of the saucepan.
  11. Add the egg a little at a time, each time beating it until the paste is thoroughly combined.
  12. The end result will be a smooth and glossy paste.
  13. Use a teaspoon to make 18-20 dollops on a baking tray.
  14. Bake for 10 minutes, then increase the oven temperature to 220 C / gas 7, and bake for another 5-10 minutes.
  15. When the profiteroles are golden and crisp, take them out of the oven.
  16. Pierce the side of each profiterole with a skewer to let the steam out and place them on a wire rack to cool.
  17. Prepare the cream filling:
  18. Whisk all the ingredients in a bowl until firm peaks form.
  19. Place the bowl in a refrigerator for the time being.
  20. Prepare the chocolate sauce:
  21. Put all the ingredients in a saucepan and heat gently.
  22. Stir all the time until the chocolate melts and the mixture thickens.
  23. Set aside.
  24. Assemble:
  25. Take each profiterole and cut horizontally into halves.
  26. Spread a heaped teaspoonful of cream on the bottom and gently press the top onto it.
  27. Place the profiteroles on a serving plate or bowl.
  28. Use a piping bag or a spoon to spread the chocolate sauce over the profiteroles.
  29. Serve immediately.

Chefs Tips

  • To make profiteroles successfully, you will need to make them quickly. Therefore, you need to get all the preparation done first.
  • Also, profiteroles go soggy quickly, so put the cream filling and chocolate sauce on top just before serving.

Nutritional Value

(per serving)

Calories 564
Total Fat 39 gm
Saturated Fat 21 gm
Carbohydrates 51 gm
Fibre 1 gm
Protein 5 gm