Chocolate Profiteroles

These delightful little profiteroles are so simple to make. Fill them with cream and cover with chocolate sauce for a decadent, naughty treat!

This recipe uses 65g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 20


  • 65g Juvela Gluten-Free White Mix
  • 50g butter
  • 125ml water
  • 2 medium eggs, lightly beaten
  • For the filling:
  • 100g milk chocolate*
  • 300ml double cream, whipped
  • 2 tbsp milk or brandy
  • Method

    1. Before you start, preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper. Place the fat and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan.
    2. Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
    3. Place small spoonfuls of the mixture onto the baking sheet and bake in a pre-heated oven for 15 - 20 minutes.
    4. When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack.
    5. Meanwhile to make the sauce, put the chocolate and brandy (or milk) into a heatproof dish over a pan of hot water and heat until melted and a smooth sauce is formed.
    6. Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving.