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Photo of Profiteroles cake by WW

Profiteroles cake

Total Time
1 hr
30 min
20 min
This decadent, delectable dessert is perfect for special occasions


Reduced fat oil spread

80 g

Plain flour

1 cup(s), (150g)

Low fat chocolate mousse

1 tub(s)


4 medium

Dark chocolate

100 g, melted


  1. Preheat oven to 220ºC or 200ºC fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.
  2. Combine canola spread and 1 cup (250ml) 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 side of pan and forms a smooth ball. Transfer mixture to a heatproof bowl and cool slightly. Using electric beaters, beat in eggs, one at a time, until mixture is smooth and glossy.
  3. Drop dessertspoons of mixture 5cm apart onto prepared trays to make 24 profiteroles. Sprinkle tray and profiteroles with a little water. Bake for 10 minutes. Reduce temperature to 200ºC or 180ºC fan-forced and bake for a further 10 minutes or until golden and crisp. Cool on trays for 5 minutes, then transfer to a wire rack to cool.
  4. Using a small sharp knife, cut profiteroles in half crossways. Spoon Nestlé® Soleil™ Chocolate Mousse into bottom half of each profiterole and sandwich with top halves. Dip top half of each profiterole into melted chocolate and arrange on a serving plate to make a cake. Serve.