Sherbet lemon and Chocolate lime Profiteroles


A little while ago I did two weeks work experience at a fantastic little restaurant in town, unfortunately they have now closed down but I will not forget a lot of things that the chef taught me. He was a very quiet man but obviously dedicated to his work. There was one pudding that he made that in my opinion was head and shoulders above the rest and that was his profiteroles, it’s a very simple recipe that only uses four ingredients but works every single time. The restaurant used to serve their profiteroles with a choice of three creams, a sweetened whipped cream, a peanut butter cream and a crushed Oreo cream. But no matter which filling you chose there would always be a healthy drizzle of hot chocolate sauce over the top.

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My version of these profiteroles will be filled with a crème diplomat rather than the traditional whipped cream filling. A crème diplomat is a pastry cream that has whipped cream folded in, this results in a light and flavourful filling that in my opinion you really can’t beat. Another positive about using a crème diplomat is that it is very easy to flavour meaning you can customise your profiteroles any way that you like.

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Now you may be asking ‘why the weird flavour combinations Paige?’ well the simple explanation is that I love old English sweets, I would have done cola cube profiteroles if the thought of that didn’t turn my stomach. I have the most lovely sweetshop in the world about half an hour away from me, although it’s about the size of a bedroom that does not mean that it isn’t jam packed full of all sorts of sweets, from the classics that I will be using in this recipe to the more modern.

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So if you want to make profiteroles that Dumbledore himself would be proud of then follow this recipe





          250ml water

          100g butter

          150g plain flour

          4 eggs


1.       Preheat the oven to 200 degrees centigrade

2.       Put the water and butter in a pot over a medium heat.

3.       When the butter is completely melted take the pot off the water and add in the flour.

4.       Keep mixing until the mixture comes together into a ball that does not stick to the sides of the pan.

5.       At this point it is best to transfer the mixture to a mixer because you are going to have to keep mixing it until it is cool to the touch.

6.       Crack all the eggs into a jug and whisk

7.       Add the eggs bit by bit, stirring well between additions so it does not get lumpy.

8.       Transfer your smooth mixture into a piping bag fitted with a large plain nozzle, if you don’t have a nozzle then just snip a hole in the end of the bag  

9.       Pipe ‘blobs’ of the mixture onto a baking sheet that is lined with baking parchment or a silicone mat. When you pipe there will be bits of the mixture that stick up, just flatten these down with a finger dipped in water

10.   Put the tray into the oven for twenty minutes then take them out the oven and create a small hole in the bottom of each of the profiteroles to allow steam to escape

11.   Turn the oven down to 180 degrees centigrade then bake the profiteroles for a further 15 minutes

Crème diplomat

          ½ pint of milk

          60g sugar

          25g plain flour

          1 egg

          15g custard powder

          600 ml double cream

          1 lemon

          1 lime

          Green food colouring

          Yellow food colouring


1.       Heat the milk in a small saucepan

2.       Whilst the milk is warming up mix the sugar, flour, egg and custard powder together in a bowl.

3.       Pour the milk slowly into the bowl then wash the pan. This is an important step because if the pan isn’t cleaned then the risk of lumps and burning is increased.

4.       Return the milk mixture to the saucepan and stir constantly over a medium heat until it thickens, you will end up with a very thick mixture.

5.       Pour the mixture into a bowl and cover with cling film to prevent it forming a skin while it cools.

6.       Leave to cool completely

7.       Split the mixture in two and colour one bowl green and the other yellow.

8.       Flavour the green mixture with the juice of a whole lime

9.       Flavour the yellow mixture with the juice of half a lemon

10.   Whisk the cream until stiff peaks are achieved

11.   Split the cream equally between the yellow and green mixture

12.   Fold the cream in being careful to keep the air in the mixture.




          Crème diplomat

          5 Lemon sherbet sweets

          100g White chocolate

          15g Popping candy

          100g Dark chocolate

          Zest of one lime

          50g water

          50g granulated sugar

          5 chocolate lime sweets


1.       Make the candied lime zest first by combining the sugar and water in a pan to make a simple sugar syrup. Bring the syrup to the boil then add strips the lime zest and allow to boil for two minutes before removing from the heat and allowing to cool.

2.       Crush the chocolate lime sweets in a food processor or in a plastic bag using a rolling pin.

3.       Pipe the lime crème diplomat into half the profiteroles

4.       Melt the dark chocolate either in the microwave or over a bain-marie  

5.       Dip the profiteroles into the dark chocolate

6.       Finish the lime profiteroles with a bit of candied lime and a sprinkle of the crushed sweets


1.        Crush the lemon sherbet sweets in a food processor or in a plastic bag using a rolling pin.

2.       Mix the popping candy into the crushed lemon sherbet sweets.

3.       Pipe the lemon crème diplomat into the other half of the profiteroles

4.       Melt the white chocolate either in the microwave or over a bain-marie

5.       Dip the profiteroles into the white chocolate

6.       Finish the lemon profiteroles with a sprinkle of the crushed sweet and popping candy mixture.


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