Profiteroles with curd filling

Makes 12


  • 50 g butter
  • 100 g flour
  • 2-3 eggs
  • 0,5 tsp salt
  • 1,25 dl water
Bring water, butter and salt to a boil and mix until the butter is completely melted. Remove from heat and add flour. Mix thoroughly until well combined. Allow to cool for 5 minutes, then add the eggs one by one, while using a hand blender or a food processor to mix.
Finished batter should be thick enough to not spread on the baking sheet. The batter should fall off a spoon as a big dollop. Transfer the batter to a piping bag fitted with a star nozzle and create 5cm diameter dollops on a baking sheet covered in greaseproof paper.
Bake the dollops at 210 degrees for 12 minutes, then briefly open the oven door to let out the steam and lower the heat to 190 degrees and continue to bake for another 5-10 minutes. Once the profiteroles are golden, remove from oven and pierce the bottoms with a knife. Allow to cool.


  • 250 g curd cream (kohupiimapasta)
  • 2 dl double cream
  • 1 tsp lemon zest
  • 1 tsp vanilla sugar
  • 3-4 tsp powdered sugar
  • powdered sugar for garnish
Whip the curd cream, double cream and sugar, add vanilla sugar and lemon zest and mix. Pipe into the holes you created earlier and refrigerate the cakes for a bit. Garnish with powdered sugar.
Now it’s time to enjoy!