Profiteroles with Chocolate and Pineapple Filling

Average: 0 (0 votes)
(0 votes)
Profiteroles with Chocolate and Pineapple Filling
share Share
bookmark_border Copy URL
Health Score:
51 / 100
1 hr

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie145 cal.(7 %)
Protein2 g(2 %)
Fat10 g(9 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage0.6 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.4 mg(3 %)
Vitamin K0.7 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate8 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C7 mg(7 %)
Potassium128 mg(3 %)
Calcium33 mg(3 %)
Magnesium13 mg(4 %)
Iron0.6 mg(4 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids5.7 g
Uric acid10 mg
Cholesterol50 mg
Complete sugar6 g


For the dough
80 milliliters water
15 grams butter
70 grams Pastry flour
1 generous pinch Baking powder
2 medium eggs
For the chocolate and pineapple filling
1 can Pineapple
1 packet Pudding mix (chocolate flavor)
200 milliliters Pineapple juice
400 grams Whipped cream
20 grams Dark chocolate
How healthy are the main ingredients?
Whipped creamegg

Preparation steps


Preheat the oven to 225°C (approximately 425°F) (fan 200°C or approximately 400°F) (gas mark 4-5). For the dough, bring the water and butter to a boil in a pot. Remove the pan from the heat and stir in the flour and baking powder thoroughly with a wooden spoon. Return to the stove and stir vigorously until the dough forms a lump and the pot bottom is coated with a thin white film. Pour the mixture into a mixing bowl and stir in the eggs one at a time with an electric hand mixer. Using 2 teaspoons, drop small mounds and on a lined baking sheet.


Bake the cream puffs in the oven on the middle rack for 15-20 minutes. Remove, cut in half horizontally and leave to cool on a wire rack. For the chocolate and pineapple filling, drain the pineapple slices well, saving the juice. Cut in half. Beat the pudding powder with the pineapple juice and cream according to package instructions. Spread the pudding on the cream puff bottoms and garnish with pineapple. Replace the tops of the puffs. Chop the chocolate, melt over a hot water bath, pour into a freezer bag and snip a small hole in the tip. Decorate the pastries with the chocolate, allow to dry, then serve.