• 640 g pack frozen profiteroles with chocolate sauce by Sainsbury's
  • 250 g Fairtrade white caster sugar by Sainsbury's
  • 14 British strawberries, washed
  • 150 g cook's Belgian white chocolate by Sainsbury's


  1. 1

    Defrost the profiteroles and chocolate sauce according to the pack instructions. To make the caramel, put the sugar and 3 tablespoons of cold water in a wide metal pan over a low heat. Melt gently while stirring, to dissolve the sugar. Increase the temperature and simmer, without stirring, until golden. Cool slightly.

  2. 2

    Dip one side of each profiterole in the caramel and make a first layer on a round serving platter using 15 profiteroles, placing 6 strawberries around the outside edge (dip the strawberries in caramel, too). Build up to a point using the remaining profiteroles and strawberries  you should aim for at least 4 layers, with another profiterole sitting on top.

  3. 3

    Melt the chocolate in a bowl set over a pan of gently simmering water. Drizzle the remaining caramel and the melted chocolate over the profiteroles. Serve with the chocolate sauce from the profiterole pack.

Nutritional Details

Each serving provides
  • Energy 2085kj 498kcal 25%
  • Fat 25.1g 36%
  • Saturates 16.4g 82%
  • Sugars 53.0g 59%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1336kj/319kcal

Each serving provides

39.6g carbohydrate 1.0g fibre 3.5g protein

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