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Toffee profiteroles with pineapple and basil cream
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These light choux buns are filled with a fruity cream and topped with ready-made toffee sauce.
For the choux pastry:
75g plain flour, sifted
2 medium eggs, beaten
For the filling:
250g pack Waitrose Fresh Pineapple, roughly chopped
½ x 25g pack fresh basil, roughly chopped
142ml pot double cream
½ x 450g jar Merchant Gourmet Dulce de Leche Original Toffee Sauce (find in the long-life desserts section), to decorate
Once cooked and cooled, the profiteroles can be frozen in an airtight container for up to 3 months. Defrost at room temperature for 2-3 hours then fill and finish.
Typical values per serving:
This recipe was first published in January 2006.