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Photo of Creme caramel profiteroles by WW

Creme caramel profiteroles

Total Time
55 min
30 min
25 min
Profiterole means ‘small gift’ and these mini cream puffs are the perfect parting present for your dinner party guests.


Reduced fat oil spread

40 g

Plain flour

½ cup(s), (75g) sifted


2 medium

Low fat crème caramel

2 tub(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.
  2. Combine spread and ½ cup (125ml) water in a small saucepan over high heat and bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the saucepan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
  3. Drop tablespoons of mixture, about 5cm apart, onto prepared trays to make 12 profiteroles. Bake for 10 minutes. Reduce oven to 200°C or 180°C fan-forced and bake for a further 10 minutes or until golden and crisp. Cool on trays for 5 minutes before transferring to a wire rack to cool.
  4. Separate custard and caramel from the NESTLÉ DIET Crème Caramel tubs into separate bowls. Cut profiteroles in half and sandwich with 2 teaspoons of custard. Serve profiteroles drizzled with caramel sauce.


TIP: You can freeze unfilled cooked profiteroles in a plastic bag or airtight container for up to 1 month. Profiteroles can also be used for savoury fillings.