Profiteroles recipe mary berry

Profiteroles are a delicious dessert. Crispy buns of choux pastry filled with cream and topped with a chocolate sauce. They're perfect for dinner parties, and much easier than you think to make.

Become a certified choux pastry expert with Mary Berry's recipe for classic chocolate profiteroles. Light and airy, it will be hard to stop at just one.

For the dried fruit-averse, these chocolate, clementine and stem ginger desserts make an excellent alternative to Christmas pudding.

Profiteroles like you've never seen them before! With chocolate snowflakes and caramel hazelnut berries.

Switch up your Sunday roast by swapping your regular roast potatoes for these crisp, crunchy sweet potatoes, sprinkled with semolina and salt.

A French favourite: choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated with dark chocolate ganache. Each bun is decorated with a frilly white collar of whipped crème to make it resemble a miniature nun.

How to make homemade profiteroles with creamy custard filling and shiny chocolate glaze. French profiteroles are little choux buns filled with pastry cream, whipped cream or creme diplomat and topped with a decadent chocolate ganache glaze. This easy recipe will show you how to make perfect choux pastry, pipe profiteroles, make the cream filling and glaze and how to assemble for the perfect mini desserts. Foolproof profiterole recipe with expert tips to make these cute cream-filled buns!

White chocolate and vanilla profiteroles with gold leaf and crystallised rose petals - just because they're pretty and pink.

Mary Berry’s treacle tart with woven lattice top.