Profiterole Pyramid

This recipe is taken from the 1982 Milk Calendar. It's the season to overdo it, so wow your guests with this edible centerpiece, which is surprisingly easy to make.

  • Prep: 25 min
  • Cooking: 35 min
Yields 18 - 20 profiteroles
profiterole pyramid


  • Profiterole Pastry
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) all-purpose flour
  • 4 large eggs
  • French Vanilla Cream
  • 2/3 cup (160 mL) sugar
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 3 cups (750 mL) Milk scalded
  • 6 eggs yolks lightly beaten
  • 2 tbsp (10 mL) vanilla extract
  • 2 tbsp (30 mL) butter


Profiterole Pastry:

In a heavy saucepan, bring milk and butter to a boil; while boiling, add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Place heaping teaspoons of dough on buttered cookie sheet or with parchment paper 2 inches (5 cm) apart.

Bake in a 425 °F (220 °C) oven for 20 min. Reduce heat to 350 °F (180 °C); continue baking until puffs are well risen and dry, about 10 to 15 min. Cool.

French Vanilla Cream:

Mix dry ingredients in a large saucepan; add scalded milk gradually, stirring constantly. Cook together over medium heat until thick. Remove from heat.

Stir a little hot mixture into beaten egg yolks; blend this into remaining hot mixture and cook over low heat until thickened. Remove from heat; blend in vanilla extract and butter. Cool.

To assemble:

When all ingredients are cool, slit puffs and fill with French Vanilla Cream, using a small spoon or pastry bag.

To serve, arrange puffs in a pyramid on a serving dish and garnish with chocolate sauce and whipped cream (optional).


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