Profiteroles are hard to resist but given the lashings of cream usually used, they’re sadly avoided by people with lactose sensitivity. The great news is that you can make your own using Zymil and love it again!

Choux Pastry Ingredients

300mL Pauls Zymil
200g plain flour
100g unsalted butter
4-5 whole eggs

Method

1. Place milk and butter in saucepan and heat until butter has melted,
   don’t allow milk to boil.
2. Turn down the heat and add flour.
3. Stir vigorously until mixture comes away cleanly from sides of the pan.
4. Remove from heat and allow to cool for about 5 minutes.
5. Add eggs one at a time and beat vigorously between each addition.
6. Place mixture in piping bag and pipe any shape size onto a lightly greased baking sheet.
7. Bake in a pre-heated oven at 190ºc for approx 15 minutes.

Note: It may be necessary to turn the heat down to allow choux pastry to dry out without burning.

Cream Filling Ingredients

300mL Pauls Zymil
60g castor sugar
2 whole eggs
40mL Pauls Zymil
60g cornflour
½ teaspoon vanilla essence

Method

1. Bring the 300mL milk, sugar and vanilla to almost boiling point.
2. Mix together the remaining 40mL of milk, eggs and cornflour.
3. Add the two mixtures together and pour into a clean saucepan.
4. Cook over a low heat stirring continuously until thick.
5. Transfer mixture into an electric mixer and whisk until smooth.
6. Allow to cool completely then pipe into the cooked and cooled profiteroles.

Makes about 20 profiteroles