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Kiri–Stuffed Profiterole

  • 8-10 people


  • 1 cup water
  • 8 tbsp. butter
  • 2 tbsp. sugar
  • Pinch of salt
  • 1 ½ cups flour
  • 4 large eggs


Cream cheese filling

  • 12 Kiri square portions
  • ½ cup powdered sugar
  • ¾ cup heavy cream
  • Ready caramel syrup



  1. To make the dough: place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.
  2. Remove the pan from the heat, add flour and stir until combined.
  3. Return the pan to the heat and stir in a circular motion until the dough forms a ball at the center of the pan.
  4. Transfer the dough to a stand mixer bowl and let it rest for 5 minutes.
  5. Add the eggs in one egg at a time and mix on medium until combined. The Dough should be smooth, if not, then mix until the dough is free of lumps.
  6. Place the dough in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch balls onto the parchment lined pan.
  7. Bake at 200 degrees in a preheated oven for about 20 minutes or until golden brown. Remove from the oven and cut the top of each one to release the steam.
  8. To make the filling: place Kiri cheese and sugar in a bowl and mix until blended.
  9. Add the whipping cream and whisk well to have a thick and nice filling
  10. Transfer the filling into a pastry bag fitted with a nice tip as desired.
  11. Pipe the filling inside each profiterole leaving a space in the middle with high edges.
  12. Fill each space with a teaspoon of caramel syrup and cover it back with the cut tops.
  13. Dust with powdered sugar and serve.