Profiteroles with macadamia brittle cream
20 minutes, plus cooling time
Preparation Time
45 minutes
Cooking Time
Makes 24


Choux pastry buns

125 ml (½ cup) full cream milk
125 ml (½ cup) water
½ tsp salt flakes
100 g unsalted butter
150 g (1 cup) plain flour
4 eggs, lightly beaten

Macadamia brittle cream

150 g macadamia nuts, coarsely
½ tsp salt flakes
¼ tsp bi-carb soda
150 g (⅔ cup) caster sugar
60 ml (¼ cup) water
60 ml (¼ cup) glucose
40 g unsalted butter
250 ml (1 cup) cream

Chocolate ganache

125 ml (½ cup) cream
125 g good-quality dark chocolate
20 g butter


Choux pastry buns

1. Place the milk, water, salt and butter in a medium saucepan and bring to the boil on medium heat, induction setting 6. Heat until just below boiling or until the butter is melted.
2. Remove from the heat and add the flour, stirring with a spatula until combined. Return to the heat and stir for 2 minutes until the mixture forms a smooth paste and forms a ball.
3. Place the mixture into the bowl of a freestanding mixer with a paddle attachment. Beat for 3 minutes, or until the mixture has cooled.
4. Add the eggs, one at a time, mixing thoroughly between each addition. Mix until smooth and glossy.
5. Place the pastry into a piping bag with a 1 cm nozzle. Pipe 5 cm circles onto lined baking trays.
6. Select Moisture Plus with Fan Plus at 170°C with 1 manual burst of steam. Alternatively use the Automatic Programme found under: Cookies / Muffins / Choux buns.
7. Place the trays on shelf levels 2 and 4 and release the burst of steam after 5 minutes.
8. Set a minute minder for 15 minutes and turn the Crisp function on, continue to bake for a further 25 minutes.
9. Remove from the oven and cool completely before filling.

Macadamia brittle cream

1. Line a baking tray with baking paper or a silicone mat.
2. Combine the nuts, salt and bi-carb soda in a small bowl.
3. Combine the sugar, water and glucose in a saucepan. Place over medium heat, induction setting 6, and bring to the boil. Cook for 8 minutes, or until the caramel turns a light brown colour.
4. Add the butter and stir to combine. Continue to cook over medium heat, induction setting 6, for 8 minutes or until a sugar thermometer reads 150°C. Stir through the nuts.
5. Pour onto the prepared baking tray and allow to cool.
6. Chop or hit with a rolling pin to create brittle crumbs.
7. Whip the cream to form stiff peaks and fold through the brittle crumbs.

Chocolate ganache

1. Place the cream in a small saucepan and bring to the boil on medium-high heat, induction setting 7. Place the chocolate in a bowl, pour hot cream over and whisk in the butter, until the chocolate is fully melted and the mixture is smooth and glossy. Set aside until required.

To serve

1. Dip the buns in the ganache and set aside for the chocolate to set.
2. Halve the buns and fill with the macadamia brittle cream. Sprinkle with extra brittle, if desired.

Alternative appliance functions

Dialog oven

  • Place the choux buns on shelf level 2 in the Dialog oven and start the Automatic programme found under Cookies / Muffins / Choux buns.
  • Alternatively place the buns into the oven on M Chef + Fan Plus at 190°C + GU: Strong Intensity + Preheat OFF + Crisp function ON. Cook for 33 minutes or until golden.


Combi steam pro oven

  • Place the choux on shelf level 2 in the oven and start the Automatic programme found under Cookies / Muffins / Choux buns.
  • Alternatively place the buns on shelf level 2 in the oven on Combi mode: Fan Plus at 185°C + 0% moisture. Bake for 35-50 minutes.

Hints and tips

• Choux pastry can be frozen unbaked.
• Baked éclairs and choux pastry buns can be frozen fully cooked. Just thaw and refresh in the oven for 5 minutes, then cool and fill as required.

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