Recipes

Profiteroles with cheat’s custard

Nigel Slater's profiteroles use both a simpler version of choux pastry and an easy alternative to proper custard.

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Ingredients

For the profiteroles

For the cheat's custard

For the topping

  • 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids
  • 100g/3½oz white chocolate
  • 60g/2¼oz pistachios, coarsely chopped
  • 30g/1¼oz crystallised rose petals
  • 30g/1¼oz crystallised violets