September 19, 2018
"From one of our national supermarkets and their free monthly magazine December '17."
- Serving Size: 1 (343.3 g)
- Calories 696.7
- Total Fat - 49.5 g
- Saturated Fat - 25.5 g
- Cholesterol - 234.1 mg
- Sodium - 391.9 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 4.1 g
- Sugars - 25.4 g
- Protein - 12.2 g
- Calcium - 149.2 mg
- Iron - 1.5 mg
- Vitamin C - 48.5 mg
- Thiamin - 0.1 mg
Preheat oven to 200C.
Line 2 baking trays with baking paper.
Place 1 cup water, butter and sugar into a medium saucepan over medium heat and stir until the butter has melted and mixture just comes to the boil.
Add the flour all at once, and stir really well until combined and continue to stir over a low heat for a further 2 to 3 minutes until mixture forms a ball and comes cleanly away from the side of the pan.
Remove from the heat and cool for 5 minutes and then transfer to the bowl of a mixer and add 1 egg and beat well until combined and then add remaining eggs, one at a times beating well until thick, glossy and smooth.
Using 2 dessert spoons dollop mixture onto the trays leaving space in between and smooth any peaks with a wet fingertip.
Flick a little water onto the tray to create steam during cooking and bake for 30 minutes until well puffed.
Remove from oven and using the tip of a small knife, make a hole in the side of each profiterole to allow steam to escape.
Turn off the oven and return profiteroles to oven for 15 minutes to dry out and then transfer to a wire rack and cool completely.
Fit a piping bag with a 0.5cm plain nozzle and fill with custard and then pipe custard into each profiterole and set aside.
Beat the cream until thick and fold through the lemon curd and any leftover custard and then spoon the cream mixture into the base of 12 cup trifle dish and top with a layer of profiterold, peaches or nectarines and berries and repeat the layers until all ingredients are used.
Tips & Variations
No special items needed.