Recipes 2

Profiterole Tower

  • Ready in: 2:35
  • Serves: 4
  • 0.0/5 rating (0 votes)
Profiterole Tower


  • 825ml Kerrymaid Savoury & Dessert Topping
  • 285g dark chocolate with 70% cocoa content
  • 4 eggs
  • 300ml water
  • 110g unsalted butter, softened
  • 150g plain flour
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar


  1. Using a large pan, heat 475ml of Kerrymaid Savoury & Dessert Topping. Once hot, pour onto the chocolate and mix until smooth. This can be used as a dipping sauce, or it can be left to cool, whipped and used as a filling for the profiteroles
  2. To make the pastry, beat the eggs in a small measuring jug. Boil the water and butter in a saucepan over medium heat. Make a paste by adding the flour all at once and stirring. Continue to stir for 40 seconds to allow the mixture to slightly dry out. Take away from the heat and place paste into a mixing bowl to cool
  3. Using a mixer on low, gradually combine the paste and the beaten eggs. Place the mixture into a piping bag fitted with a 1cm round piping nozzle. Pipe the paste out onto the baking tray in 2cm blobs
  4. Bake in the oven on the lowest shelf and cook at 200°C for 10 minutes. Reduce the temperature to 190°C and bake for another 8-10 minutes to slightly brown. Remove from the oven and cool on a rack
  5. Make 5mm holes in the bases of the profiteroles with a knife
  6. Place the remaining Kerrymaid Savoury & Dessert Topping into a bowl along with the vanilla and beat on high until soft peaks are formed. Tip in the icing sugar and continue to beat. Spoon into a piping bag fitted with a 5mm plain piping nozzle
  7. Fill the profiteroles with this mixture through their 5mm holes
  8. Then dip them into the slightly cooled ganache and arrange the first layer of 5 onto a plate. Add another layer, reducing the number of profiteroles until you have a pyramid shaped tower

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