Profiteroles filled with Cornish Clotted Cream

Profiteroles filled with Cornish Clotted Cream

This classic choux pastry profiteroles recipe deserves the best filling. Substituting whipped cream with our Rodda’s Cornish Clotted Cream does just that.


          Choux pastry

  • 250ml (8 fl oz) water
  • 125g (4¼ oz) butter
  • 125g (4¼ oz) plain flour
  • 1/4 teaspoon salt
  • 4 eggs

  • 227g Cornish Clotted Cream

Preheat oven to 230 C / Gas mark 8.

In a medium saucepan, bring the water to the boil. Add the butter and stir until it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat, add the eggs one at a time stirring vigorously until smooth. Spoon the choux pastry in heaped tablespoons, 7cm apart, on a baking tray.

Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake for 25 more minutes. Don’t be tempted to open the oven door as this may cause them to flop.

Remove the profiteroles from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.

Fill profiteroles with Rodda’s Cornish Clotted cream to desired amount. FInally, melt the chocolate in a microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles and serve immediately.

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Time: 1hr 15 mins

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