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0:30 Prep
0:40 Cook
Makes 30


  • 250ml (1 cup) water
  • 125g unsalted butter, chopped
  • 150g (1 cup) plain flour, sifted
  • 1 tsp vanilla extract
  • 4 eggs, lightly whisked
  • Vanilla ice-cream, to serve
  • 200g Nestle Rolo chocolate, chopped
  • Caramel sauce, to serve



Place water and butter in a saucepan over medium heat. Bring just to the boil. Remove from heat. Use a wooden spoon to stir in flour until combined. Cook, stirring vigorously, over medium heat for 2-3 minutes or until mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool slightly. Add vanilla extract. Gradually add egg, 1 tbs at a time, beating well after each addition, until the dough is thick and glossy.


Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place 2 tablespoonfuls of dough, about 3cm apart, on the prepared tray. Alternatively, use a piping bag fitted with a plain nozzle to pipe profiteroles onto the tray. Bake for 30-35 minutes or until puffed and golden. Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.


Cut each profiterole in half horizontally. Fill with ice-cream and chopped Rolo. Top with the profiterole tops and drizzle with the caramel sauce.

Source: taste.com.au


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