Black Pearl Profiterole

  • For Pastry
  • Flour 800g
  • Water 1000ml
  • Pastry Fat 600g
  • Eggs 1250g
  • For Filling
  • Krater Golden Crème Patissière 1000g
  • Krater Whipping Master Cream (liquid) 500ml
  • Water 2250ml
  • For Sauce
  • Krater Profiterole Sauce 3000g



  • Boil water and shortening on the stove, add flour and stir until it gets thick, and leave to cool.
  • Slowly add egg to the cooled mixture.
  • Transfer the mixture to an oiled baking tray by means of a disposable bag, and bake it in a preheated oven at 115°C for 15 minutes, and then at 117°C for 25 minutes, and let it cool.


  • Whisk Krater Golden Crème Patissière, Krater Whipping Mater Cream Mix (liquid) and water in a mixing bowl at medium speed for 3 minutes and then at high speed for 5 minutes.

Fill the cream in the profiterole buns by means of a disposable piping bag. Pile up the filled profiterole balls. Pour the ready-to-use Krater Profiterole Sauce on them, and serve.

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