2013 Create & Cook winners recipes - Chris’s Profiteroles with Gooseberry Cream - Serves 2



100g strong plain flour
50g butter, cubed
4tbsp milk
4tbsp water
1 tsp caster sugar
Pinch salt
3 large Claytons eggs, beaten

200g cooked fresh or frozen local gooseberries
3tbsp icing sugar
2tbsp lemon juice
200mls double cream
150g white or plain chocolate
Pistachio Crunch
200g caster sugar
75g shelled pistachio nuts, crushed

Full Method


1. Pre heat oven 180C Gas mark 5 and line a baking sheet with baking parchment.
2. Sift the flour onto a large sheet of paper.
3. Put the butter, milk, water, sugar and salt into a pan. Heat gently until the butter is melted. Increase the heat, bring to the boil. Remove pan from the heat and tip in all the flour. Beat the mixture to form a thick dough. Put pan back on a low heat, continue to beat the dough, for 1 minute. Remove and cool.
4. Gradually beat in the eggs, beating well until the dough is smooth and glossy.
5. Spoon the dough onto the baking sheet to make long or round profiteroles.
6. Bake for 20 - 25 minutes until the profiteroles are golden brown.
7. Remove from the oven and pierce the base of each, return to the oven for 5 minutes to dry out.
8. Cool on a wire rack while you make the filling and crunch.
9. To finish off, using a spoon or piping bag fitted with a nozzle, fill the centre of each choux bun with the gooseberry cream. Serve drizzled with melted chocolate and small pieces of the crunch and add the remaining gooseberry sauce to the plate.

1. Blend together the gooseberries, icing sugar and lemon juice. Press through a sieve into a bowl.
2. Whip the cream until soft peaks, fold in 4 tbsp of gooseberry puree to finish the gooseberry cream.

1. Line a baking sheet with baking parchment. Put sugar in a saucepan, put on to a medium heat and melt the sugar slowly. When sugar is a nut brown colour remove from the heat, stir in the pistachios.
2. Pour on to the baking sheet and leave to set. Crush when cold.

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