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The best new years eve profiteroles (with salted, maple cream & bacon)

I don't know about you, but when it's new years eve, apart from mindless boozing, I like to cook to impress. What am I talking about, I always like to cook to impress, it's all part of my narcissistic approach to food. That is why I have taken this popular and already particularly impressive dish and put my own spin on it. Nothing yells "I can bake really good desserts" louder than a pastry full of maple salted cream with crispy bacon bits, topped with dark chocolate and hazelnuts does it? Exactly, just as I thought. So why don't you join me on this wave and we can ride into 2019 in style, bacon style. You're welcome. Here's how to make profiteroles with salted maple cream and bacon.

TIME: 60 Mins MAKES: 18


300ml of double cream (heavy cream)

100g of bacon, chopped

75g of strong white flour

50g of salted butter, cubed

2 eggs

2 tablespoons of caster sugar

30ml of maple syrup

1 teaspoon of vanilla extract

Pinch of salt

Sprinkling of icing sugar (for decoration)

Dark chocolate, melted (for decoration)

Chopped hazelnuts (for decoration)


1.) Pre-heat the oven to 180 degrees. In a saucepan add the butter, sugar and 150ml of water, melt the butter and dissolve the sugar on a low heat. Once it has completely dissolved, bring the mixture to the boil and then immediately take off the heat. You’ll want to add the flour immediately after and vigorously whisk the mixture together until it forms a ball and comes away from the sides of the saucepan. Once mixed, empty into a mixing bowl and leave to cool for five minutes.

2.) After five minutes or so, add one egg at a time and with an electric whisk, whisk the dough together until the egg has combined with the dough, repeat the process for the second egg and whisk until the mixture is smooth and glossy, once it is this consistency you are ready to add the mixture to a piping bag ready for piping

3.) Take two clean baking trays and run cold water over them and shake off any excess (the water left on the trays will help the profiteroles rise). Pipe eight small blobs in a circular motion onto the trays around the size of a ping pong ball. Leave a similar size space in-between each blob to allow room for expansion. Try to keep them as even as possible, any extra bits of dough poking out just put a bit of oil on your finger and smooth them out, this will help them rise evenly. Add to the oven immediately and bake for 18 minutes or until the profiteroles are lightly browned. Do not open the oven door at any time as they will collapse. While the profiteroles are cooking, finely chop the bacon and fry until crispy, once cooked finely chop them again, they will need to be very small bits which you will combine with the cream to pipe into the profiteroles. Once the profiteroles are cooked, remove from the oven, pierce a hole in the bottom of each to stop them from collapsing and add to a cake rack to cool.

4.) In a mixing bowl add the double cream, vanilla and maple syrup and whisk with an electric whisk until light and fluffy, the cream should double in size. At this point, add the bacon bits and whisk again. Once finished, add the cream to a second piping bag and gently pipe the cream into the bottom of each profiterole. You’ll be able to feel the profiterole filling up so can use your judgement but go slow and steady to avoid any explosions. Once all have been filled, sprinkle with icing sugar and decorate with a few lashings of melted dark chocolate. Refrigerate for an hour and then serve!

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