Cream-Filled Profiteroles Made Simple – Mary Berry’s Love to Cook

Make cream-filled profiteroles at home with this simple, foolproof recipe from Mary Berry’s Love to Cook. No piping needed, just crispy choux buns, whipped cream, and rich chocolate sauce. A classic treat that’s sure to impress and bring joy to any gathering!

Mary Berry’s Love to Cook S01 E03

0:00 – Family, Food, and Joyful Beginnings
1:30 – Perfecting Walnut Cheese Biscuits
3:45 – Crispy Poppy Seed Biscuits Delight
5:00 – Heartwarming Bakery Community Story
8:50 – Sticky Soy and Ginger Pork Recipe
12:00 – Clever Cooking Tips for Busy Days
15:10 – Passion for Smoked Meats and Flavor
17:40 – Creating the Lamb Rogan Curry
23:15 – Making Cream-Filled Profiteroles
27:30 – Cooking that Brings People Together

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[Music] for me family comes first but food comes a very close second I love it it’s the joy of growing it looks like ringlets doesn’t it cooking it’s a bit of all right and eating it Well it can’t be bad if I’m having a second long how we my mar I’m getting a bit sort of happy and I love meeting the people who share this passion exquisite [Applause] and best of all there’s still so much wonderful food to discover gorgeous color look at it most exciting looking good so let’s get [Music] cracking I never need a reason to ask friends or family over the more the merrier I love cooking for a crowd whether you’re feeding 6 or 12 here are four recipes that will stand you in good stead An Elegant marinated pork dish that will easily feed a hungry party a mouthwatering curry that will keep the masses happy and the crowning Glory of any big celebration with a foolproof twist but first a delicious delicious Savory biscuit that will keep the hordes coming back for more Walnut cheese biscuits so good with drinks great for a crowd lovely to have in the tin this all-in-one method couldn’t be easier throw in 50 g of self-raising flour then 30 G of semolina I often put that in shortbread too it gives that extra crunch chopped walnuts 75 G of butter and 1 teaspoon of mustard powder there we are the cheesy kick comes from 50 g of finely grated paresan an egg white and seasoning and you just combine it until all the ingredients are smooth rather like pastry it’s all come together very nicely lightly flour the surface then knead the mixture till the cracks disappear I don’t want too much flour cuz I’m going to roll into poppy seeds to make these clever biscuits roll the dough into a perfect cylindrical shape that looks about right to me it looks as though it’s nothing doesn’t it but I’m going to make very thin beautiful biscuits you wait and see this is the bit I love roll the cylinder in poppy seeds making sure it’s all covered I’m not pressing down too hard because I want to keep that lovely shape gives a lovely crisp crunchy outside to the biscuit and it does look very very smart that’s absolutely perfect now I’m going to just wrap it in parchment and chill it in the freezer for about 20 [Music] minutes with the dough nice and firm cut very thin slices meaning there’ll be plenty to go around this is the joy of the recipe all that’s left is to lay them on a lined baking tray pop into a 180 fan oven for about 15 minutes until they’re a gorgeous golden [Music] color they look [Music] great I love it with this ring around the outside of the poppy seed and they’re just the same color on top and underneath let’s [Music] try it really hits you I can taste a hint of mustard I love the palmes and it’s the best cheese when you want to use just a little cheese and I bet you they’ll be the star of your drinks party feeding a crowd should never be overwhelming and I’ve come to a place where some remarkable people are very good at doing [Music] it on Match day over 50,000 fans fill these stands and just a goal kick away it’s a team of inspirational volunteers that take on the job of feeding them so on a match Day we sell between 700 and 800 pies and the queue goes out of the door of the bakery out of the door down the road from the pie hole we also sell 700 800 cups of tea and coffee it’s cing on a mass scale but there’s more to this Bakery than meets the eye though it’s been here for almost 100 years 10 years ago it risked being demolished until the incredible local community stepped in to save it we had a very difficult time in that houses were becoming vacant and boarded up people started to look at the area as being not a very nice place to be people moved away the houses became empty and then eventually they started pulling the Terrace properties down this community Rose to the challenge and the bakery Is Now co-owned by them and supported by an army of volunteers this Bakery began its life as a very small belief in what we would want to do it’s now a thriving social Enterprise with award winning bakes to feed the masses on Match Day you now have a place were it is beginning to come back again and this place itself is the absolute Hub is amazing home bit is like a family the people that work here live around here quite a lot of them came here as volunteers I work behind the till on a match dat and literally everybody that comes in is a regular you know the man who wants his pie in two bags because he takes it into the ground and it’s too greasy otherwise you know about the man had a heart attack who used to have a pie and now has to have soup because he has to have something healthy they’re part of the family as much as the team I’m so impressed with what they’ve achieved and the hundreds they managed to feed you can’t do it unless you’ve got a team of people who know what their job is the people who come in to the bakery to serve on Match days know exactly what their jobs are and it’s pretty slick really those massive crowds are also giving back and I’m off to be one of them to keep our prices affordable in the shop we charge more on a match day because our customers can afford and are willing to pay more on a match day so the money we take on a match day help subsidize the prices in the cafe on a normal day so that they’re affordable for the local community welcome Mary now Sally an this looks a pretty good bake it’s a marmalade cake we find that treay bakes sell really well in the shop because they’re easy for people to pick up and take away that’s a little bit different and gosh it’s good on Match days that must be frantic it’s a logistical nightmare Match Day team are all geared up we have somebody serving somebody doing tea and coffee I work the tail I can see who’s in control here I work the till yeah I’m I’m the money woman you must be so proud and your volunteers too to have saved this Cafe and that all the profits go straight back into the community and these houses behind me are gradually being restored thanks to you thank you yes we are very proud I’ve loved it what an inspirational group they are you may not be cooking for thousands but this next spectacular recipe is ideal for a smaller crowd sticky soy and ginger pork I’m using a fillet of pork and the marinade also serves as a bit of a sauce start with a tablespoon of grated fresh ginger two chopped garlic coves 4 tbsp of soy sauce 3 tbsp of honey and lastly 2 tablespoons of sweet chili sauce that’s it and just blend that together when I was first married I don’t remember using marinades very much a marinade is great because it really does get flavor into the meat and also makes it more tender too if you’re cooking for a big crowd then this recipe is easy to scale up now all it needs is time to soak up those gorgeous flavors that’s been in the fridge for a couple of hours and it have taken in all those flavors I did turn it from time to time just going to drain it from the marinade that’s just picking it up and giving it a shake that’s [Music] it it’ll come off quickly disaster over hope it’s all out carefully lift it out I I’m putting it on some non-stick paper because it will caramelize and perhaps stick to the tin the oven is set for 200 F and it will take about 25 to 30 [Music] minutes it’s a bit of all right that’s a lovely color beautiful cooked I’m covering the meat for 5 minutes to rest that’ll make it even more [Music] tender now that looks good have a look it is still moist in the middle not dry in any way now to finish it off I’ve got a hot marinade just a bit that was left a little over the top there that’ll give it a nice shine all the way down that’s it smells wonderful finished with strips of spring onion fresh chili and chopped coriander now that’s a great dish to serve to a crowd I’ve got my eye on the little bit at the end and it’s hot and it’s delicious doesn’t that look good cooking for a crowd can be a lot of work so any shortcuts I can find I use when cooking for a crowd there’s always an awful lot of washing up and if by any chance you burnt something here’s the answer put a dishwasher tablet in the dirty pan and top up with boiling water that’s it then leave it overnight then just empty and rinse give it a quick wipe and it’s like magic how about that then and here’s a tip for keeping large sandwich platters fresh mind you it only works with dry fillings nothing soggy just dampen two sheets of kitchen paper put them on top of the sandwiches and tuck them in put foil on the top and Tuck that in two so you can do this the day before and they will be just as good as the moment you made them when you need to make a meal in a hurry the last thing you want is trouble with opening a jar or a can for years I’ve battled through trying to get the lids off jars I banged it I’ve tried to heat it on the top of something and now I found the gadget and the aim is to release the seal if cans are a struggle just use a teaspoon prize it underneath the ring and just pull it back and release it like that and then take the spoon and put it underneath press it to the back and just give it a pull like that and then the last bit you can do yourself cooking has been my job for years but it is also my passion and I’m not the only one across the country there are so many people whose Love of Cooking has taken them in extraordinary [Music] directions Andrew Krauss is one of [Music] them I’m an aviation lawyer that’s my job by day but by night uh particularly on a Thursday night I turn into a smoker and it’s a little surreal because here we are in the middle of suburban henden and in amongst that we’ve got a Smoke House each Thursday night and into the early hours Andrew smokes up to 200 kg of meat cuts it’s all for his devoted clientele who want it for the weekend we’ve never actually gone out and advertised it’s all about Word of Mouth someone loves it they’re going to tell their friend and that’s how it’s grown this is a hobby gone wrong one of Andrew’s biggest crowd Pleasers is a mixed platter with the whole range of his smoked lights in terms of the crowd that we um started to feed predominantly kosher and um as you probably know um B Bacon’s not a winner for the kosher crowd so this is the alternative lamb bacon or Laken as Andrew calls it it’s made from the fatty breast of lamb and goes through several long processes from curing pickling and roasting to the final big smack feedback has been that this is better can you believe it well I’ll be the judge of that when we meet later good food is a pathway to you know the soul know it’s it’s a it’s a real connection that people can really kind of get elevated about and making people happy I mean that’s pretty addictive love doing [Music] it Andrew is on his way to meet me with one of his platters I can’t wait to get stuck in no pressure of course feeding Mary welcome Andrew that looks an exciting box just pop it down here bit of a reveal gosh and it looks a feast smoked chicken duck breast two kinds of smoked brisket and of course Andrew’s leol it is perfect you obviously have a passion for display as well as smoking the meat you idea behind this board is that it’s got something for everyone well I can say the chicken goes through like butter mustn’t talk with my mouth well packs a real punch in terms of flavor you’re absolutely right why don’t we Plunge in and go for the lake and that must have taken a lot of research to make lamb into bacon don’t tell the pigs the pigs have been relegated it looks a bit like streaky bacon I’m looking forward to seeing what you think actually I’ll tell you what I’ll have this in my [Music] fingers I wouldn’t know that wasn’t bacon really Andrew thank you for this palacial spread so much interest there an awful lot that’s brand new to me you’ve certainly cracked it thank you she was still smiling at the end of it I think she enjoyed it which which is absolute compliment to me the lamb dish I love to cook is a little different its gentle evocative flavors make it an absolute crowd pleaser delicious lamb Rogan Curry the great thing about curries is if you make it ahead it’s better the next day or even the day after what I love most about cooking this dish is I get to make the curry paste from from scratch start by crushing 10 cardamon pods to release their seeds so worth doing to get a truly powerful Flavor now a tablespoon each of ground coriander cumin paprika and garam masala 2 teaspoons of turmeric and 1/4 teaspoon of cloves those colors look amazing don’t they layering up the flavor is the best bit of cooking the rich tomato puree is the finishing touch that’s what makes the Rogan Curry different so rich in color bring it all together with some sunflower oil look at it heat some more oil and brown off a kilo of lamb use leg of lamb because it’s beautifully lean I’m cooking for a crowd so it’s best to do this in smaller batches that it’s a glorious color and a great base for my Curry throw two onions into the same pan so that they will absorb all the [Music] flavors just pound that together I’m adding fresh fresh garlic and chili before that wonderful deep flavored curry [Music] paste top up with 450 mil of beef or lamb stock looks really rich doesn’t it and bring it all to the boil look at that glorious color almost bright red and that’s what you expect from a Rogan Curry the final ingredients are a tablespoon of light muscovado sugar three bay leaves and two cinnamon sticks the aroma is wonderful and we’re getting there finally the meat goes back in just drop that into the middle I’m watching out for splashes This Time season then transfer to an oven at 130 f for an hour and a half or until the meat is [Music] tender A little yogurt stirred in before serving adds a gentle creamy touch it just looks so rich and so good and a bright dash of green coriander to garnish arrive with this dish at the table take the lid off everybody will peer in and it just looks so tempting and tastes even better this really is one of my go-to dishes I love to cook [Music] it it’s got warmth but it hasn’t got intense heat it is Absol absolutely scrumptious I can’t wait to serve [Music] it cooking for lots of people may be enjoyable at home but when you do it as a business the pressure is on especially when it’s for someone’s special [Music] event after being made redundant Robin green started baking cakes in her one bedroom plat it all took off with one of her first orders we were asked by a well-known fizzy drink company to make 500 mini cakes so I had to make these 500 mini cakes in my one bedroom flat with like the world’s tiniest oven 12 years on Robin employs nine people making up to 40 intricate cakes a week to make a really tall teared cake with a lot of sugar models on it would probably take about 40 man hours the most timec consuming part of cake making is making the kind of details so the sugar models we make sugar model people we make sugar model characters the cakes start from around £1 1220 but the bigger ones will stretch the budget the most someone spent on a cake is £5,000 would either be massive so a lot of Tears or it would be reasonably big and covered in Sugar model with customers from far and wide Robin is happy to fill the most interesting of requests our strangest order that we’ve ever had an expensive hotel phoned up and said that one of their top clients was um flying his dog in from the United Arab Emirates to give birth in London I don’t know why and they needed a cake we made this enormous cushion cake with a a large 3D dog and all its puppies to present to the dog upon giving birth as you do like me Robin gets great pleasure from feeding lots of people I think she’d approve of my next more budget friendly recipe cream filled chocolate dipped profit rolls so impressive and quite simple to make at home no piping if you haven’t tackled shoe pastry before for Now’s the Time to do it because I’m going to give you an easy recipe and as long as you weigh everything out very carefully you’ll have great success shoe pastry is made on the hob add 50 g of butter and 150 M of water to a cold pan or the water will evaporate too quickly turn the heat on and bring that up to the boil and melt the butter now that’s come to a full rolling boil I’m going to add all the flour and lift it off the heat don’t be tempted to add the flour in dribs and drabs you want to add it all at one go and just beat until it’s smooth now it’ll look lumpy and you’ll begin to worry but you don’t need to when the dough comes away from the side of the pan add two beaten eggs bit by bit this takes me back to the first time that I made Sho pastry was in bar Technical College I was doing my last exam for 244 City in girls and I had to do gate St hre to take to a picnic funny thing to take to a picnic the base I can remember was a shortbread Circle and I had to pipe all the way around uh the shoe pastry and um it worked and it looks so spectacular um I sort of for once felt quite conf confident that I was going to get through that exam which I did once all the eggs are in the shoe it should be thick and shiny no piping with this recipe I’m doing it by hand making it much easier now you can see the consistency it’s a really thick mixture it’s not difficult to handle at all there they are the 12 puffet trolls just brush them over with a little bit of beaten egg these are really fun to do who could say no to a profiter all I couldn’t pop the tray into a 200 fan oven for a 10-minute blast the secret to a perfect shoe is to turn the oven down to 170 f for a further 20 minutes what would shoe pastry be without some delicious chocolate sauce to top it off it’s a dream slowly heat 75 mil of double cream and 75 G of dark chocolate stirring from time to time once you’ve made this it is so versatile you can take it off it can go hard you can melt it again it is not temperamental they are looking amazing I love my shoe buns to be crispy so once they’re cooked turn the oven off slice them in half and then pop them back in for 15 minutes to Crispen up the inside I just want them to be perfect whip the cream then everything will be ready to build this is the bit I enjoy most putting it all together take the base and put a nice generous blob of cream take the lid that’s dried out just drop it in there bring it up and just put it on top that’s it isn’t it lovely and shiny it’s a bit sticky but it’s good fun it’s a huge temptation to lick my fingers but I don’t and now the last one that’s it [Music] I’m not going to make a pyramid because as you take them apart they look muy I’m going to put them flat on the plate I think they look lovely with their little shiny hats on and the great thing about this chocolate icing is that it keeps it Shine doesn’t that look lovely I know you can go and buy profit roll but it’s such fun to make them at home and gosh they taste good too whether it’s feeding the devoted and saving a community or turning your passion into a business cooking is such a central joy to so many and the more people we feed the happier we are well that’s me anyway I can’t wait to serve [Music] it next time I’m getting a bit sort of happy food that brings friends and family together Mom are you enjoying this I’m in heaven with recipes guaranteed to bring a smile on your face it’s delicious [Music]