Caramilk profiteroles with custard cream

Print This Recipe

These caramilk profiteroles are perfect for a celebration with friends or a quiet afternoon cuppa.


1/2 cup milk
1/2 cup water
125g butter
1 tbsp sugar
1 cup plain flour
4 eggs, beaten
180g Caramilk chocolate

for custard cream

100g vanilla pudding mix
1 1/2 cups milk
1/2 cup cream


  1. To make custard cream, place pudding mix, milk and cream in a bowl and beat with hand-held beaters until thick. Refrigerate for 30 minutes to set.
  2. Preheat the oven to 210C. Line an oven tray with baking paper.
  3. Place milk, water, butter and sugar in a medium saucepan and heat until butter melts. Add flour and beat with a wooden spoon for 4 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs gradually, beating to combine, until you have a smooth paste – you may not need all of the eggs. Place dough in a piping bag and pipe 5cm circles onto the prepared tray. Use a wet finger to gently press the top down to create a smooth dome.
  4. Place in the oven and drop the heat to 170C. Bake for 20-25 mins until puffed and golden. They should feel hollow when you tap on the base. Remove and allow to cool completely.
  5. Melt Caramilk in the microwave in short bursts until smooth.
  6. Use a small sharp knife to gently cut the profiteroles in half. Spoon or pipe custard cream onto the bottom half, then replace the top. Drizzle melted Caramilk over and serve.

Credits: Best Recipes