Wattleseed Profiteroles Filled With Finger Lime Cream

Recipe provided to us by
Cat Clarke

Finger Lime

Citrus australasica

Raspberry Jam Wattle

Acacia acuminata


160mL cold water
80g butter (Chopped)
1 Cup plain flour
Pinch salt
4 Eggs
1 tbl Wattleseed

100mL Cream
1 tsp Icing sugar
1tsp Vanilla Essence 2 tbl fingerlimes (powder or pearls)

80g Dark Chocolate Buttons and finger lime shards



  • Place butter and flour in a saucepan and bring to boil, add flour and stir with a wooden spoon
  • Control your heat, cook flour out for approx. 4 minutes—take of heat
  • Place mix in mixer add salt and then gradually add eggs one at a time
  • Once combined, you can either use two spoons to spoon mixture onto the tray, allow space in be-tween profiteroles or use a piping bag
  • Bake in the oven for approx. 10—15 minutes
  • Place on a wire rack and when you can handle, pierce the profiteroles to release the steam
  • Place all filling ingredients in a stand mixer and whip until firm, taste and adjust flavour if needed
  • Melt choc either on a double boiler or microwave
  • Fill profiteroles and dip the tops in chocolate and finish with the finger lime shards
  • Don’t tell too many people you are making these if you would like some, as they don’t last long!


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