Banoffee-filled Profiteroles


Preparation and cooking time: 30 min
Baking time: 25-30 mins
Total time: 1 hour
Serves: About 15-20 people, makes roughly 24 profiteroles


For the choux pastry

  • 180 ml water
  • 50 ml milk
  • 110 g unsalted butter
  • 3 tbsps brown sugar/plain castor sugar
  • A generous pinch of salt
  • 150 g plain flour
  • 3 large room temperature eggs
  • 1 tsp pure vanilla extract

For the filling

 For the glaze

  • 120ml cream (35% butter fat)
  • 80 g 72% dark chocolate
  • 3 tbsps Sprig Banoffee spread
  • A pinch of salt



  • In a medium-large deep and heavy bottomed saucepan, add water, milk, butter, sugar and salt; place over medium to high heat and let the butter melt
  • Once the mixture almost reaches a simmer, lower the heat, add your flour and mix with a wooden spoon or spatula till you see no lumps, as the flour will stick together and form a dough ball
  • Keep mixing for about 45 seconds to cook the flour and you’ll see a thin skin form on the base of the pan; take it off the heat and transfer this dough ball into a large bowl
  • Mix the dough with the spoon and leave it to cool down; cool enough to add the eggs
  • Meanwhile, pre-heat the oven to 200oC and line two large baking sheets with parchment paper; take a large piping bag, fit a round tip and keep ready
  • (If you want, use a wooden spoon and put it together. Or use a hand-held mixer as it makes it much easier and even saves a lot of time)
  • Take the hand-held mixer and mix the dough for about a minute to make sure it cools down completely, now when it is cold enough, add the eggs one by one and mix thoroughly
  • Let the previous egg get incorporated completely before adding the next one, and lastly, add in the vanilla and mix well; the dough should look like a thick paste capable of holding a bit of shape
  • Transfer this mixture to a piping bag, dab a little bit of this paste to the edges of the pan and stick the parchment paper on to it, so that the paper stays put
  • Now pipe a squash ball-sized amount of this paste in a way you would frost the top of a cupcake, leave enough room in between, because these puff up.
  • If you notice peaks on top of the piped batter, you can slightly wet your finger with water and smooth them off
  • Now bake these profiteroles at 200oC for 15 minutes and then reduce the temperature to 175oC and bake for another 15 minutes or until they have a beautiful amber-coloured crust
  • Note: Do not open the oven in between while these are baking as it may cause them to shrink; also, it is crucial that you are patient with these puffs and wait till they turn beautifully amber coloured, because if they are under-baked, they will shrink when you take them out; once you see they’re baked, turn the oven off and slightly open the oven door and let the profiteroles cool gently; remove them after 20-25 mins
  • While the profiteroles cool, you can make the chocolate glaze: In a small bowl, chop up your chocolate and keep aside; in a sauce pan, heat up your cream just up to a simmer;
  • Pour the cream on to the chocolate, add the banoffee and salt, cover the bowl for two minutes and then stir until combined; you can also do this in the microwave; keep aside to use later.


  • Once your profiteroles are cooled to room temperature, fill a piping bag with a narrow round tip full of the yummy Banoffee filling; using a sharp paring knife, make a small slit on the bottom of the profiterole and squeeze in the filling till you feel the weight of it has increased; keep going till you have filled them all
  • Note: You can bring some variation by cutting some profiteroles in half and stuffing their centers with the filling, like a sandwich
  • Once you fill all of them, dip their tops in the glaze and if you like, dust the tops with some icing sugar and then serve


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