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Chocolate Orange Profiteroles

  • Prep Time
    35 MINS
  • Cook Time
    55 MINS
  • KCals 54
  • Carbs 5.3G
24 Servings


For the profiteroles

  • 100 g reduced fat spread
  • 150 ml cold water
  • 2 tbsp white granulated sweetener
  • a good pinch of salt
  • 100 g self raising flour
  • 2 large eggs, beaten with a fork

For the filling

  • 180 g reduced fat cream cheese
  • 3 tsp white granulated sweetener
  • zest of ½ a medium orange, finely grated

To decorate

  • 50 g orange flavoured milk chocolate, broken into pieces
  • zest of ½ a medium orange, finely grated


  1. Pre-heat the oven to 160ºC. Line two baking trays with non-stick baking paper.

  2. To make the profiteroles: Place the reduced fat spread, water, white granulated sweetener and salt in a medium saucepan. Place on a medium heat for 3-4 minutes or until boiling.

  3. As soon as the mixture is boiling, remove from the heat and stir in the flour with a wooden spoon. The mixture will be lumpy at first, but keep beating until the mixture forms a smooth ball and comes away from the sides of the saucepan.

  4. Add the beaten eggs a little at a time, beating well after each addition. The mixture will look like it's splitting each time you add the egg, but just keep beating with a wooden spoon and it will become a smooth, glossy paste.

  5. Spoon the mixture into a piping bag fitted with a 2cm wide plain nozzle. Pipe 12 x 3cm diameter profiteroles onto each tray, leaving space between each. There should be 24 profiteroles in total. If you don't have a piping bag and nozzle, you can spoon dollops of the mixture onto the trays instead. If there are any 'tails' you can dab them down with a clean wet finger.

  6. Place in the preheated oven for 35-40 minutes, until puffed up and golden brown. Don't open the oven door during cooking otherwise the profiteroles may collapse.

  7. At the end of the cooking time, turn the oven off and remove the profiteroles. Turn them over on the baking tray and put back in the oven. Leave the oven door ajar and leave the profiteroles in the oven for 10 minutes to dry out further.

  8. Remove from the oven and transfer the profiteroles onto a cooling rack. Leave to cool completely.

  9. When completely cool, split open with a small serrated knife along one side.

  10. To make the filling: Place the reduced fat cream cheese in a small bowl with the white granulated sweetener and orange zest. Mix until completely combined.

  11. Place the filling mixture into a clean piping bag fitted with a 2cm plain nozzle. Pipe a small amount (approximately 1/2 - 1 tsp) into each profiterole and then place on a serving plate. Alternatively, spoon in using a teaspoon.

  12. To decorate: Place the chocolate in a small bowl and microwave for about a minute or until just melting. Stir until completely melted.

  13. Drizzle the melted chocolate over the profiteroles, sprinkle with the remaining 1/2 tsp of orange zest and serve.