Cherry profiteroles

This fuss-free version of the classic French sweet pastry dish uses bought choux pastry cases and chocolate custard, topped with Australia's favourite summer stone fruit.

  • 15 mins preparation
  • 5 mins cooking
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Cherry profiteroles
  • 100 gram packet (25) unfilled profiterole cases
  • 1 1/2 cup bought double-thick chocolate custard
  • 200 gram white chocolate melts
  • 25 fresh cherries, stems trimmed
  • 1/2 cup shredded coconut


Cherry profiteroles
  • 1
    Using a small serrated knife, split profiteroles in half through the centre. Place profiterole bases on a serving plate. Spoon custard equally into profiterole bases; replace profiterole lids.
  • 2
    Place chocolate in a medium heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Cook and stir for 3-5 minutes or until melted and smooth.
  • 3
    For each profiterole, using a teaspoon, place a small quantity of melted chocolate onto profiterole lids. Dip a cherry into remaining melted chocolate, then dip into coconut. Immediately place a cherry on top of profiterole, pressing gently until chocolate sets slightly and cherry stays in place. Serve.


Makes 25