Salted Caramaple Profiteroles – Thermomix Choux Pastry


Thermomix Profiteroles! So very simple. From the choux pastry, to the filling and topping, it’s all down to thermie.

Actually, this Thermomix-made choux pastry is perfect for profiteroles, eclairs or cream puffs. It doesn’t contain any sweetener and therefore suits either sweet or savoury fillings.

It makes a large batch of profiteroles – anywhere between 40 and 50, depending on the size you make them.

I’ve designed this recipe to make so many, fill half and freeze the remainder for another day. They freeze and defrost very well and there are tips at the bottom on the best way to do this.

The filling is enough to fill half of the profiteroles. If you are wanting to use all of them at once, make a double batch of custard (you will need to increase the cooking time a bit if doing this).

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5 from 3 votes

Salted Caramaple Profiteroles – Thermomix Choux Pastry

This Thermomix recipe for choux pastry can be used for profiteroles, cream puffs or eclairs. Team it with the Salted Caramaple Custard for the most divine of profiteroles!
Prep Time30 minutes
Cook Time40 minutes
Cool down time1 hour 30 minutes
Total Time2 hours 40 minutes
Course: Baking
Cuisine: French, Vegetarian
Keyword: Thermomix choux pastry, Thermomix profiteroles
Servings: 25 filled profiteroles (20 left over and not counted toward nutritional panel)
Calories: 97kcal


Choux Pastry

  • 300 g water
  • 120 g butter
  • pinch of salt
  • 250 g unbleached white spelt flour or plain flour
  • 8 eggs

Salted Caramaple Filling

  • 500 g milk
  • 2 egg yolks
  • 1 egg
  • 30 g butter
  • 35 g maple syrup
  • 35 g rapadura sugar or sugar of your choice
  • 40 g cornflour or arrowroot starch
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Topping

  • 60 g good quality chocolate


To Make Choux Pastry (part 1)

  • Place water, butter and salt in mixer bowl. Heat 10 minutes/100/speed 2/MC on.
  • Add flour. Mix 20 seconds/speed 4/MC on. Transfer to a bowl and set aside for an hour to cool down. Whilst mixture is cooling, clean mixer bowl and make filling.

To Make Salted Caramaple Filling

  • Place all filling ingredients in mixer bowl. Cook 9 minutes/90/speed 4/MC on. Transfer mixture to a bowl. Cover and place in the refrigerator to cool completely.

To Make Choux Pastry (part 2)

  • Preheat oven to 200°C. Line 3 trays with baking paper.
  • Return profiterole mixture to mixer bowl. Secure lid and set to speed 5.  Add eggs to the bowl with the blades running (sp 5), allowing 30-40 seconds between the addition of each egg – replace MC after adding each egg. Do not rush this step, the timing is needed to ensure a good rise.
  • Either pipe or scoop tablespoons of the thick batter onto the trays, leaving about 3cm between them to allow for rising. Using wet hands, neaten up the edges or any peaks. Cook 20-22 minutes, or until golden.
  • When cooked and as soon as they are cool enough to handle, use a skewer to poke a hole in the base of each as you transfer them over to cooling racks. Leave to cool completely.

Filling Profiteroles

  • When cool, pipe the cold filling into half of the profiteroles. See Note 1 at the bottom of the recipe on how to store remaining profiteroles for future use.

Chocolate Topping

  • Melt chocolate in clean, dry mixer bowl by heating for 3 minutes/50/speed 2/MC on. Transfer to a small bowl.
  • Dip the top of each profiterole in chocolate. Arrange on a serving plate as you go.


Note 1: This recipe makes a large quantity of profiteroles – good for large gatherings, or for saving you time in the long run! To freeze remaining half of the profiteroles for a later date, place them on a tray and into the freezer. After 12 hours (or more), transfer the profiteroles into a large zip lock bag or freezer container. When you are ready to use them, place them in a preheated oven (220C fan forced) for 3 minutes – this will crisp them up and ensure they aren’t soggy. Leave to cool then fill with desired filling.


Serving: 1filled profiterole | Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 68mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 174IU | Calcium: 21mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Tania Westlake
Tania Westlake
6 years ago

These sound amazing i loo forward to trying them- just wondering if you know of any refined sugar free chocolate options? or do you have a recipe suggestion for the chocolate topping?

7 years ago

Would love a GF recipe for profiteroles PLEASE??

9 years ago

Can I just use bakers flour if I don’t have spelt flour?

9 years ago

Hi, can the butter be replaced with Nuttlex or Coconut Oil so it’s dairy free?

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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