Banoffee Profiteroles

Choux buns filled with our gorgeous gooey caramel, whipped cream and slices of banana topped with chocolate sauce… mmm…
Serves: 8
  • For the choux pastry
  • 75g plain flour
  • 55g butter
  • 1tsp caster sugar
  • 2 eggs
  • 150ml water
  • For the filling
  • 150ml double cream
  • 200g Carnation Caramel
  • 2 bananas
  • To serve
  • 100ml readymade chocolate sauce, to serve
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    22 mins PT22M

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Each serving typically contains

  • Energy 1431kJ 342kcal 17%
  • Fat 19.2g 27%
  • Saturates 11.3g 57%
  • Sugars 28.8g 32%
  • Salt 0.23g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1124kJ/269kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven 200°C (180°C for fan ovens) or Gas Mark 6
  2. Melt the water, butter and sugar together in a pan.
  3. Add the flour and beat with a wooden spoon until smooth and thick.
  4. Add the eggs, one at a time, beating well before adding the next, until the mixture becomes smooth and glossy.
  5. Line 2 baking sheets with parchment and sprinkle both with a little water.
  6. Spoon the mixture into a piping bag with a smooth nozzle and pipe equal balls (about the size of a golf ball). Bake for 20 minutes or until golden-brown.
  7. Remove from the oven and make an incision into the side of each bun to allow the steam to escape. Return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
  8. When the profiteroles are completely cold, cut each one in half.
  9. Spoon a little caramel into the bottom half of each profiterole. Whip the cream and pipe a little into each top. Place a banana slice onto the caramel bases and sandwich with the cream top. Serve with the chocolate sauce. Divine!

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