This recipe is an absolute showstopper.


  • For the profiteroles

  • 250ml water

  • 100g butter

  • 150g plain flour

  • pinch of salt

  • 4 eggs

  • For the Cheats Custard

  • 4 egg yolks

  • 4 tblsp Caster sugar

  • 1 vanilla pod

  • 2 tbsp Marsala wine

  • 300g mascarpone

  • For the topping

  • 100g dark chocolate 75%

  • 100g white chocolate

  • 60g pistachios, coarsely chopped

  • 30g crystallised rose petals

  • 30g crystallised violets


  • 1.

    Set the oven to 200 degrees Celsius.

  • 2.

    In a large saucepan warm the water, butter flour and salt and mix well.

  • 3.

    Whisk the eggs in another bowl.

  • 4.

    Over a moderate heat using an electric beater, whisk the contents of the saucepan whilst gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy.

  • 5.

    Place tablespoons of the mixture on a lightly buttered baking sheet, or one covered with baking parchment, setting them a good 2-3cm apart. Bake for about 25 minutes, until puffed and golden.

  • 6.

    Remove from the baking sheet, pierce each one to let the steam out, then cool on a rack. Repeat until you have used up all the mixture.

  • 7.

    For the cheat’s custard, whisk 4 egg yolks with the caster sugar and the seeds of a vanilla pod. Add the Marsala wine and mascarpone and mix well until smooth.

  • 8.

    Make small splits in each of the buns with a sharp knife. Using a teaspoon, stuff each one with a small amount of the custard. Arrange the stuffed buns in a tall pile on a large plate or cake stand.

  • 9.

    Melt the dark and white chocolate in two separate bowls over two pans of simmering water. When the chocolate is melted, trickle it over the buns.

  • 10.

    Coarsely chop the pistachios, crystallised rose and violets. Scatter them over the profiteroles to decorate.

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