U.S. Potato Profiteroles

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  • Serves: 3-4
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Profiteroles Ingredients

  • Water 500 grams
  • Sugar 20 grams
  • Salt 5 grams
  • Butter 200 grams
  • Cake flour 300 grams
  • Eggs 7 eggs

Potato Cream

  • U.S. Potato Flakes 100 grams
  • Full cream milk 500 grams
  • Whipping cream 200 grams
  • Icing sugar 100 grams

Chocolate Ganache

  • Dark chocolate couverture 250 grams
  • Whipping cream 250 grams
  • Unsalted butter 50 grams

Raspberry Coulis

  • Raspberry purée 250 grams
  • Sugar 50 grams
  • Corn flour 10 grams



Potato Cream

Add the U.S. Potato Flakes and full cream milk into a pot and boil on low heat. Whip the whipping cream and icing sugar together until you have a sticky consistency. Transfer the potato mixture to whipping cream and whip again until it becomes sticky.

Chocolate Ganache

Boil the whipping cream, add it into the dark chocolate until you have a sticky consistency and mix it well with the butter.

Raspberry Coulis

Place the raspberry purée in a small pan with the sugar and heat it up for a few minutes until the raspberry purée is boiling. Slowly add the corn flour to the purée and whip it until it becomes sticky.


  • Heat the oven to 200 – 220°C. To make the profiteroles, add the butter, salt and caster sugar into a saucepan with water. Mix together on low heat until the butter and sugar have melted then bring it to a boil. Turn off the heat, add the flour all at once, and beat it  with a wooden spoon until the dough comes off of the sides of the pan.
  • Let it cool for 5 minutes then beat in the eggs bit by bit until you have a stiff, glossy mixture. Transfer the mixture to a bag with a large straight tip and pipe 1-inch balls onto a baking tray lined with baking paper. Place them in the oven and cook for about 18-20 minutes until they rise and turn brown. Remove the profiteroles from the oven and cool them on a wire rack.
  • Once cooled, pipe in the U.S. Potato cream, and drizzle with the chocolate ganache.

To Serve

Garnish with the raspberry coulis as shown in the picture.


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