Coffee & Walnut Profiteroles by In the Kitchen With Kate

Coffee & Walnut Profiteroles

Fancy an indulgent nutty treat! Perfect to share with family and friends. Try these tasty Walnut Profiteroles created by In the Kitchen with Kate.

Fancy an indulgent nutty treat? These tasty Coffee and Walnut Profiteroles using Flora Dairy Free Walnut Spread for the choux pastry are delicious! We loved Kate's recipe so much that we’ve also created a completely dairy free version so that no one has to miss out; see alternative instructions within the recipe below.

  • Recipe serves: 8
  • Prep Time 20 min
  • Cook Time 20 min


  • - Profiteroles -
  • 125 ml water
  • 125 ml semi-skimmed milk or almond milk
  • 110 g Flora Dairy-free Walnut
  • pinch of salt
  • 1 tsp caster sugar
  • 4 medium eggs
  • ---
  • - Filling -
  • 250 g Light mascarpone cheese
  • 250 ml Elmlea Double Light
  • 1 tbsp espresso, pre-made
  • 50 g caster sugar
  • ---
  • -To top -
  • 100 g milk chocolate
  • 100 ml Elmlea Single Light
  • up to 1 tbsp espresso
  • walnut pieces
  • ---
  • - Dairy Free Alternative Filling -
  • Patisserie Cream
  • 1 egg medium
  • 2 eggs yolks
  • 75 g caster sugar
  • 40 g plain flour
  • 450 g almond or soy milk
  • 1 tsp espresso coffee powder
  • ---
  • - Dairy Free topping -
  • 100 g dairy-free plain chocolate
  • 8 tbsp golden syrup
  • 30 g Flora Freedom


  1. For the choux pastry, add the water, milk, Flora Dairy-free Walnut spread, salt and caster sugar into a pan over medium heat. Stir until the spread has melted.
  2. Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.
  3. Pour mixture into a bowl and leave for around 5-10 minutes to cool.
  4. Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.
  5. Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.
  6. Place into a preheated oven at 200ºC for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.
  7. For the coffee filling, beat together the mascarpone cheese, caster sugar and Elmlea single light until thickened. Stir in the espresso until evenly combined. Spoon into a piping bag fitted with a small nozzle and fill each profiterole with desired amount of filling.
  8. For the chocolate sauce, add cream, chocolate and espresso into a small sauce pan and stir over a medium low heat until the chocolate has melted. To serve, pour chocolate sauce over the profiteroles and sprinkle over some crushed walnuts.
  9. DAIRY FREE INSTRUCTIONS: For the filling: Whisk together the egg, egg yolks and sugar until light and creamy. Stir in the flour and then the almond milk.
  10. Pour into a small saucepan and bring to the boil over a moderate heat, stirring continuously.
  11. Cook for 2-3mins, stir in coffee and leave to cool. Once cold and thick, spoon into the profiteroles
  12. For the topping: Place all ingredients in a small bowl over a pan of hot water and leave to melt.
  13. Beat until smooth and glossy.
  14. Enjoy!