French Profiterole


2.5 dl (1 cup) Water 
125 g (1 stick) Butter 
1/2 tsp Salt 
140 g (1 cup) Flour 
4 Eggs


Liquorice Filling

3 dl (1.2 cups) Whole Milk
3 egg yolks
0.5 dl sugar
1 tbsp Flour
2.5 tbsp Cornstarch
2 tbsp Liquorice syrup or powder
2 dl (0.8 cup) Heavy Cream

French Profiterole with Liquorice Filling

  • Preheat the oven to 200°C (375°F)
  • Combine water, butter and salt in a medium saucepan, place over low heat, and stir as butter melts (make sure it is low heat, you do not want the water to evaporate before the butter melts). When the butter has melted turn the heat on high and bring to a boil.
  • Remove the pan of heat and stir in the flour with a wooden spoon. Continue to stir for about 1 minute
  • Place the pan back on medium heat and stir rapidly for 1 minute or until the dough pulls away from the sides and forms a ball. The dough should be glossy and little wet
  • Transfer the dough to your stand mixer and mix on low with the paddle tool for 30 sek
  • Then start adding the eggs, one at a time and make sure they are well incorporated.
  • When all the eggs are added Increase the power to medium and beat for 30 seconds
  • Put the dough in a pastry bag and let cool to room temp before piping out 2.5 cm (1 inch) balls onto a parchment-paper covered baking sheet. If the balls form a top, dip your finger in water and lightly smooth them out
  • Spray the profiteroles with water and as soon you place them in the oven decrease the temperature to 180°C (350°F)
  • Bake for 20 minutes. Then take them out and cut a tiny hole in all of them with a sharp knife. Place back into the oven and bake for 5 more minutes


Liquorice Filling

  • In a small saucepan, warm the milk over low heat until it is just hot enough to steam. If you are using liquorice powder you should dissolve it in the milk.
  • While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth
  • Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk
  • Then pour the eggs/milk mix into the pan with the remaining hot milk and heat over medium heat and stir constantly until the mixture is very thick
  • Remove from heat and stir in Liquorice syrup (or the alcohol if you are using a liqueur)
  • Chill the pastry cream
  • Whip the cream until soft peaks form then mix together with the now cold pastry cream
  • Put the filling into a pastry bag with a 0.5 cm (0.2 inch) tip and poke a whole in the profiteroles and gently fill them with the cream
  • Gently fold the egg whites in the batter
  • Fill cup cake liners or any other kind of baking molds and bake for 18-20 minutes, or until a toothpick comes out clean


Opskrift: Katrin Björk