Craquelin Profiteroles

Try your hand at our buttery, sweet twist on a traditional eclair.




PREP TIME 30mins

COOK TIME 40mins



  • 250ml water
  • 100g butter
  • 1 pinch fine salt
  • 150g cake flour
  • 4 large eggs


  • 90ml butter (softened)
  • 50g Huletts SunSweet Brown Sugar
  • 50g Huletts White Sugar
  • 90g cake flour



  1. Preheat the oven to 200˚C.
  2. Place water, butter and salt in a pot. As soon as the butter has melted and the water starts to boil, add the flour.
  3. Cook over low heat and stir until the mixture comes off the sides of the pot.
  4. Place the mixture in a bowl until it is cool to the touch.
  5. Stir in the eggs one at a time until the mixture is smooth and shiny.
  6. Place the mixture into a piping bag with a large plain round nozzle.
  7. For large profiteroles pipe circles measuring 6 cm in diameter, spaced 4 cm apart.
  8. For mini profiteroles pipe circles measuring 3 cm in diameter, spaced 3 cm apart.
  9. Place a craquelin disc on top of each profiterole before baking.
  10. Bake at 200˚C for 20 to 30 minutes or until golden brown.
  11. Pipe the desired filling into the profiteroles by making a small incision on the side of the profiterole (whipped cream, flavoured with salted caramel sauce, may be used as a filling).


  1. Beat the butter with an electric beater until light and fluffy.
  2. Add white and brown sugar and flour and mix until combined. It will ball in the middle of the bowl.
  3. Place the mixture onto a large piece of parchment that has been sprinkled with flour.
  4. Roll until about 2,5 mm thick.
  5. Place in the freezer for at least 30 minutes.
  6. Use a circle cutter to cut discs that are the same diameter as the profiteroles.
  7. Follow the steps for baking the profiteroles with the craquelin discs.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g