25 min
Create a lactose-free dessert centrepiece at your next dinner party with our soft and creamy profiteroles recipe.


Step 1
  • Preheat the oven to 200°C (180°C fan) / 400F / gas 6 and line a large baking tray with greaseproof paper.
Step 2
  • Sift together the flour, salt and sugar into a mixing bowl.
Step 3
  • Combine the water, dairy drink and spreadable in a saucepan and bring to a simmer, stirring, until the spreadable has melted.
Step 4
  • Bring the liquid to the boil and beat in the flour mixture, removing from the heat temporarily, before returning over a reduced heat.
Step 5
  • Beat until you have a smooth dough; beat in the eggs one at a time, off heat, until shiny.
Step 6
  • Spoon into a piping bag fitted with a straight-sided nozzle and pipe blobs onto the tray.
Step 7
  • Bake for 10 minutes before reducing the heat to 160°C (140° fan) / 325F / gas 3 and baking for a further 10-15 minutes until golden-brown and crisp; remove to a wire rack to cool.
Step 8
  • Once cool, whip the cream in a mixing bowl until stiffly peaked; spoon into a piping bag fitted with a straight-sided nozzle.
Step 9
  • Bore small holes in the base of the buns and pipe in the cream to fill.
Step 10
  • Melt the chocolate and Golden Syrup in a heatproof bowl set atop a saucepan of simmering water until smooth; remove to one side to cool and thicken slightly.
Step 11
  • Dip the tops of the filled buns in the melted chocolate before serving in bowls.


Plain flour
150 g
1 pinch
Caster sugar
2 tbsp
Cold water
2 Glasses
125 ml
110 g
Free range eggs
375 ml
Dairy Free dark chocolate
150 g
Golden syrup
1 tbsp