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South African Melktert Profiterols



16 portion(s)


  • 100 g bakers flour
  • 50 g Butter
  • 4 tbsp water
  • 4 tbsp Milk
  • 1 tsp caster sugar
  • 3 eggs
  • pinch salt


  • 395 g condensed milk
  • 1 egg
  • 2 tbsp cornflour
  • 2 tbsp custard powder
  • 395 Milk
  • 395 water
  • 1 tsp ground cinnamon

Recipe's preparation

  1. Heat the oven to 160 degrees - fan forced

    Place butter, milk, water, sugar and salt into TM and cook for 5.30 minutes / 100degrees / speed 2

    Add flour and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl.

    Cool for at least 10 minutes.

    Add the eggs one at a time through lid for 30-40 seconds on speed 5.


    Spoon mixture into a piping bag or using a tablespoon, spoon the pastry into at least 15-18 balls.

    Bake for 20-25 mins until the profiterols are puffed and golden.


    Remove from the over and cut in half to cool completely.


  2. Melktert Filling
  3. Add all the ingredients to the TM bowl

    Cook for 8 mins / 90 degrees / speed 3


    The mixture should be thick & creamy. 


    Spoon a healthy amount into the cooled profiterol cases.


    Drizzle over some melted chocolate if desired


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These were a flop for me, they didn't puff up -...

    Submitted by Wilsonbek on 22. May 2021 - 17:36.

    These were a flop for me, they didn't puff up - just looked like tiny puffy pikelets. Not sure where I went wrong but will try them again

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  • Clever recipe, what a

    Submitted by sarelle on 9. July 2015 - 07:34.

    Clever recipe, what a combination! Very delicious, a nice change to regular choux pastry fillings.






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  • Thank you for the recipe, I

    Submitted by Jenniam on 19. July 2014 - 18:54.

    Thank you for the recipe, I had a problem with the filling.  It never thickend up - tried twice - measurements were correct, - any tips??  

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