Grand Marnier & Vanilla Profiteroles

  • Grand Marnier & Vanilla Profiteroles
  • Grand Marnier & Vanilla Profiteroles
  • Grand Marnier & Vanilla Profiteroles
  • Grand Marnier & Vanilla Profiteroles
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Rated 5 out of 5 based on 2 votes


  • 130 g plain flour
  • 2 tspn caster sugar
  • 250 ml water
  • 100 g butter
  • 4 x eggs
  • 250 g mascarpone
  • 3 Tbls pure icing sugar
  • 2 tspn vanilla
  • 750 ml milk
  • 12 x egg yolks
  • 160 g caster sugar
  • 65 g cornflour
  • 65 g butter
  • 4 Tbls grand marnier


Choux Pastry

Put water and the first measure of butter in a saucepan and bring to the boil.

Remove from the heat and vigorously stir in the flour and sugar. Return to a low heat and continue to stir over the heat.

Beat the paste until the cooked flour mixture is smooth and balls around the spoon leaving the saucepan quite clean. Remove mixture from the heat and leave to cool for 5 minutes.

Preheat the oven 200 degrees.

Lightly beat 4 eggs in a bowl. Pour ΒΌ of the eggs into the dough and vigorously beat until completely combine. Continue this process 3 more times until you have eventually incorporated all of the 4 eggs into the dough. The finished paste should be elastic and firm.

Cool the pastry mix in the fridge.

Wet a baking tray and do not dry. (This is important because the steam helps the pastry cook) Spray the tray with oil.

When the dough is cooled place into a piping bag and pipe circles 3cm x 2cm high. Leave a 5cm space for spreading. Brush with little beaten egg.

Cook for 20 mins. DO NOT open the oven during the first 15 mins of cooking. Once cooked, pierce the choux pastry with a skewer to release the steam.

Mascarpone Filling

250g mascarpone

3 T/s icing sugar

2 t/s vanilla paste

Mix the three ingredients together and refrigerate until needed.

Grand Marnier Custard

750ml Milk

12 egg yolks

160g sugar

65g cornflour

65g butter

4 t/s Grand Marnier

Bring milk almost to the boil in a saucepan. In the meantime put egg yolk, sugar and cornflour into a mixer and mix until thick and pale. Once milk has nearly reached the boil remove from the heat. With the mixer running add the milk to the egg mixture slowly, mixing all the time. Once combined return all the ingredients to saucepan and bring to the boil whilst stirring, until the mixture thickens. Continue to stir, add the butter and Grand Marnier. Mixture should be thick enough for piping.

Cover with plastic wrap and refrigerate.

Assemble by choosing either the mascarpone filling or the Grand Marnier Custard to pip into the pastry. Pipe the filling into the choux pastry. Top with toffee swirls if desired.

Step by step images are available on my website.

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  • Looks amazing! :)


    by Matt Cook on 09/03/2013, 22:07
    Matt Cook