Eggnog Profiteroles

Eggnog Profiteroles

Lucinda Hamilton from Cocolicious in Cranbrook shares her festive recipes for Eggnog Profiteroles to inspire family fun in the kitchen this Christmas...

Prep time:

Cooking time:

Total time:

Choux Bun recipe:
3 eggs

3tbsp castor sugar

85g butter

200ml water

115g flour

Eggnog Crème Patissière recipe:
4 egg yolks at room temperature

100g caster sugar

25g plain flour, sifted

1 vanilla podscored down the side, or ½ tsp vanilla extract

½tsp grated nutmeg

350ml milk

200g melted chocolate (white, milk or dark)

Choux Bun recipe:

  1. Lightly grease or line a large baking sheet.
  2. In a saucepan slowly melt the butter with the water and sugar.
  3. Turn up the heat, then quickly pour in the flour all in one go.
  4. Remove from the heat and beat the mixture vigorously until a smooth paste is formed.
  5. Once the mixture comes away from the side of the pan, transfer to the bowl of your food processor with the K beater attachment (not the whisk).
  6. Beat the eggs in vigorously one at a time, until fully incorporated.
  7. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet.
  8. Bake at 200°C for 30-35mins without opening the oven. Remove from oven and let cool before filling.

Eggnog Crème Patissière recipe:

  1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour and nutmeg.
  2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. It must boil for it to thicken. Continue to cook, stirring all the time (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.
  3. Remove the saucepan from the heat, add the vanilla extract (if using) and pour into a bowl to cool. Cover with cling film immediately to prevent a skin forming.
  4. When ready to fill your profiteroles, fill a piping bag with a plain nozzle big enough to pipe the crème pat through.
  5. Make a hole in the bottom of the choux bun then pipe the cream into it until it feels full.
  6. Dip in the melted chocolate and place on drying rack to set.

Enjoy an array of tasty Cocolicious goodies, including festive cookies, macarons, cakes and biscuits, at Wealden Times Midwinter Fair this November (20-22) 2014 at The Walled Garden, Bedgebury Pinetum, where Loulou and her talented team will be running the special Tea Tent. For more info. see Midwinter Fair 2014 and

Photographs: David Merewether
Recipes Type: Baking

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