Lunch

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.
Cherry ProfiterolesRecipes+
15M
5M
20M

Ingredients

Method

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

Note

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