Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place spread and ¾ cup water into a saucepan and bring to the boil. Once boiling, add flour and stir vigorously for 30 seconds, until mixture comes away from the sides.
Step 2 Beat mixture with an electric mixer and allow to cool slightly. Slowly add eggs, as mixture thickens.
Step 3 Drop 15 tablespoons of mixture onto lined baking trays. Bake 25 minutes, or until puffed and golden. Working quickly, pierce a small hole in the side of each profiterole with a skewer and place back into oven. Turn off oven and leave the door slightly ajar, allowing profiteroles to cool for 45 minutes. Cut in half horizontally.
Step 4 Place chocolate into a small microwave-proof bowl and melt on HIGH for 30 seconds. Carefully spoon into a small plastic bag. Squeeze chocolate into one corner of bag. Using scissors, snip off the end of the corner to make a piping bag. Pipe chocolate over the top half of profiteroles and allow to set.
Step 5 Spoon 2 teaspoons Frûche onto the base of each profiterole. Place top half of profiteroles over Frûche. Serve immediately.
100g dark chocolate
3/4 cup flour
200ml thickened cream
What we did
- Replaced the butter with reduced-fat table spread
- Reduced the number of eggs
- Replaced the cream with vanilla Frûche
- Reduced the amount of dark chocolate used
Traditional version (per serve)
Total energy 2690kJ
Total fat 55.1g (36g saturated fat)
HFG version (per serve)
Total energy 1160kJ
Total fat 12.2g (4.7g saturated fat)