Banoffee Profiteroles
Banoffee Profiteroles

Banoffee Profiteroles

Prep: 20 mins
Cook: 22 mins
Bit Tricky
Serves: 8

You can make the pastry, bake it then freeze if you want to get ahead - then you can defrost them and fill to order! 

Choux buns filled with our gorgeous gooey caramel, whipped cream and slices of banana topped with chocolate sauce… mmm…

Banoffee Profiteroles
I made these for our birthday party and they were easy and wonderful to eat

Plain flour




Caster sugar






Double cream




You will also need…

baking sheets, covered with baking parchment, a piping bag and plain nozzle

Step 1 of 5

Preheat the oven 200°C (180°C for fan ovens) or Gas Mark 6.

Step 2 of 5

Melt the water, butter and sugar together in a pan. Add the flour and beat with a wooden spoon until smooth and thick. Add the eggs, one at a time, beating well before adding the next, until the mixture becomes smooth and glossy.

Step 3 of 5

Line 2 baking sheets with parchment and sprinkle both with a little water. 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.

Step 4 of 5

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.

Step 5 of 5

When the profiteroles are completely cold, cut each one in half.  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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