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Home Sweet

Profiteroles

By:Nagi
Published:7 Nov '18Updated:13 Jan '23
251 Comments
Recipe v Video v Dozer v

There are few things in life as delightful as biting into homemade profiteroles! Crispy hollow choux pastry balls filled with custard or cream then drizzled with chocolate, these are a terrific small-bite dessert option for gatherings.

The pastry shells can be made days, even months in advance. And one batch makes almost 50 profiteroles!!

Close up of a pile of profiteroles filled with custard and drizzled with chocolate

Profiteroles

Profiteroles are a hazard. It is way too easy to inhale an indecent amount in one sitting.

I exaggerate not. Because unlike many desserts, profiteroles seem so light rather than heavy and overly sweet.

Combine that with the fact that they are so small, you can easily swipe one without anyone noticing as you casually stroll past the pile (yet again…), and you don’t even need to break stride as you bite into it. Or better yet, if you can manage the whole thing in one bite…

For the record, I cannot.

I am a Two-Bite-Profiterole gal.

Close up showing the custard inside a profiterole

PROFITEROLE PASTRY = CHOUX PASTRY

Those crispy, light as air profiterole balls are called choux pastry balls. It’s French and it’s magical. 4 simple ingredients: butter, water, egg and flour. Mix, pipe (or even dollop), bake.

And whoosh! Those little innocent looking blobs of pastry puff up 5 or 6 times and they’re hollow inside, just begging to be filled with something tasty!

Pile of Cooked Chop Pastry Balls

3 parts to profiteroles

Profiteroles are made up of 3 components:

1. The pastry balls (choux pastry) – crispy on the outside, hollow on the inside, ready to be filled with your Filling of choice!

2. Filling – there’s a few options here. Vanilla custard (Creme Patissiere) is the most common here in Australia – piped inside the balls. Cream is also a firm favourite – and also a good quicker filling option to making homemade custard. And then there’s profiteroles in the States which are split then stuffed with ice cream rather than piping a filling in. All are delish, but for me, profiteroles filled with custard will always be my favourite child. 😂

3. Chocolate Sauce – Drizzle or dip the profiteroles in the chocolate sauce. When it’s warm, it’s a chocolate sauce. When it cools, it sets to a soft chocolate – like the chocolate you get on eclairs at bakeries.

Spoon drizzling melted chocolate over profiteroles

What goes in Choux pastry – profiterole pastry balls

Here’s all you need to make Choux pastry – eggs, butter, water and flour.

There’s no baking powder or other rising agent. The thing that makes choux pastry puff up is the large volume of water in the batter which evaporates into steam as it bakes, causing the protein in the egg to expand and puff up

Ingredients in Choux Pastry for Profiteroles

How to make choux pastry – profiterole pastry

Choux pastry is really easy to make, it’s just a little different to the usual cake batters so there’s a couple of things to be aware of:

  • After mixing the water, butter and flour, remove from the stove to cool for 10 minutes before adding the egg, otherwise the heat will cook the egg and prevent the choux pastry from rising; and

  • Add the egg one at a time and mix well in between. The dough will split initially, but after a bit of vigorous mixing, it will come together.

How to make Profiteroles

Though I’ve used a piping bag for the dough, you can even just use 2 teaspoons to drop little dollops of the dough onto baking trays!

TIP: For nice round profiteroles, pat down any peaks with your finger and even push wonky blobs into nice, even dome shapes. The more even the shape of the blobs, the more round and pro looking your balls will be.

How to bake choux pastry for profiteroles

A key step in making profiteroles is the double bake of the pastry balls. The pastry balls cook through and puff up in the first bake. Then the balls are pierced and returned to the oven for a second bake to dry out the inside.

The reason this is an important step is to prolong the life of the profiteroles once filled with custard or cream. And it’s during the second bake that the balls become fabulously crispy!!

How to make Profiteroles

Cool, then pipe in custard or cream, drizzle with chocolate and they’re ready for serving.


Tips to ensure profiterole success 

Profiteroles might look tricky and fancy, but they are actually very straightforward to make if you follow just 3 key tips:

1. Cool dough before adding eggs – this is key to ensure the heat from the dough doesn’t cook the eggs and so they incorporate properly when mixed together. The egg is the key to making the Choux pastry rise and become hollow;

2. Mix eggs in thoroughly – the dough will look like it splits when you start mixing the eggs in, but persist! The batter will come together – it needs to be smooth;

3. Don’t pierce until crispy – A key step is to remove the profiteroles partway through baking to pierce a hole in them, then return into the oven. This is to make them dry out and cook inside so they hold their shape (and so it’s not raw batter inside).

But you must ensure you DO NOT pierce them before the outside is crispy, otherwise the ball will collapse when you return it to the oven. The shell should take 15 minutes in a 180°C/350°F oven to become crispy, but if your oven runs a bit weak (or not preheated long enough or you kept door open too long and let heat escape etc etc) then you may need to keep them in for slightly longer.

Watch the recipe video at 57 seconds and you will see that when I puncture a hole in the ball, the surface cracks around the hole, indicating that the shell is crisp.

TOP TIP to ensure success: read the recipe from start to finish, look at the step photos above and watch the short recipe video!


Profiterole troubleshooting

The most common problem that people run into with profiteroles is that they don’t rise, don’t rise enough, are soggy or they collapse – either during the 2nd bake (after puncturing a hole) or after taking them out of the oven.

All these can occur due to the same factors (all of which can be avoided if you follow my recipe as written!!):

  • Batter is too runny – when you pipe blobs, if it spreads out rather than sitting up (as shown in the step photos above and video below), this means the batter is too runny and therefore the profiterole balls will not rise. The batter can only be too runny if you mis-measured the ingredients. In particular, ensure you are using the correct size eggs;

  • The eggs were not incorporated properly – when you add the eggs, mix mix mix until the batter is smooth again. If the batter is split, it means the eggs are not mixed in properly = balls won’t rise (because it is the eggs that make profiteroles rise)

  • Pierced balls before they were crispy – if you pierce the balls before they are crispy and can hold their shape, then they will collapse during the second bake;

  • Forgot to pierce!! If you do not pierce the balls, then the inside will never cook / dry out. Soggy insides = collapsed profiteroles.


MAKE AHEAD –> TAKE TO GATHERINGS

All the components can be prepared ahead separately then assembled closer to serving. The pastry balls can even be made months in advance and stored in the freezer. Just a few minutes in a cranked up oven is all that’s required to make the shells crispy again!!!

Imagine being the person who brings a pile of profiteroles like this to a gathering….

The praise! The flattery! You will steal the show!! 😂

Pile of profiteroles filled with custard and drizzled with chocolate

Truthfully though, I took profiteroles on a weekend away with friends recently. And what I described above ↑↑↑ is exactly how I did it. I took a giant container filled with the balls, a piping bag filled with the custard and the chocolate sauce in a tub.

Then I crisped the shells in the oven very briefly. Piped in the custard, warmed the chocolate, drizzled it over then served.

I swear I wasn’t trying to steal the show. I swear I wasn’t trying to show off. I just wanted to share these with my friends! 😂 ~ Nagi x


WATCH HOW TO MAKE IT

Sometimes it helps to have a visual, so watch me make these Profiteroles! {Note: Separate video for custard will be published tomorrow}

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Close up of Profiteroles filled with custard

Profiteroles

Author: Nagi
Prep: 30 mins
Cook: 40 mins
Total: 1 hr 10 mins
Sweet
Western
4.98 from 49 votes
Servings48
Tap or hover to scale
Print
  • 492
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings – but they’re pretty straightforward!

Ingredients

Choux Pastry (profiterole pastry balls):

  • 100g / 7 tbsp unsalted butter
  • 1 cup water
  • 1 cup flour , plain / all purpose
  • 4 large eggs 55 – 60g / 2 oz each (weight with shell), at room temperature
  • Pinch of salt

Filling Options (choose one):

  • Vanilla custard (Creme Patissiere) (below)
  • Ice cream (Note 1)
  • Whipped cream (Note 2)

Thick Custard Filling (Creme Patissiere):

  • 4 egg yolks (Note 5 for using leftover whites)
  • 1/4 cup white sugar , caster / superfine
  • 3 1/2 tbsp cornflour / cornstarch
  • 2 1/3 cups milk , full fat best
  • 1/4 cup extra white sugar , caster / superfine
  • 1 tsp vanilla bean paste (or extract or essence)

Chocolate Sauce (Note 3):

  • 250g / 8 oz dark chocolate (or US semi-sweet)
  • 1 cup cream

Instructions

  • Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
  • Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
  • Cool: Remove from heat and let mixture cool for 10 minutes.
  • Preheat oven to 220°C/420°F (200°C fan).
  • Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
  • Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
  • Transfer to piping bag: Place dough into a piping bag fitted with a 13 – 15mm round tip (1/2 – 3/5").
  • Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 – 50 blobs.
  • Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
  • Bake 2 trays at a time for 15 minutes, switching the trays halfway.
  • Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse – if not, return to oven for 3 minutes.
  • Pierce balls with knife then return to oven for 5 – 7 minutes until golden and crispy.
  • Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

Chocolate topping:

  • Place cream and chocolate in a heatproof bowl. Microwave 4 x 30 seconds, stirring in between, until incorporated. Cool to warm, then use for drizzling or dipping.

Custard filling:

  • Whisk yolks and sugar, then whisk in cornflour.
  • Place milk, vanilla and extra sugar in a saucepan over medium high. Heat until just before simmering.
  • Whisk in 1/4 cup hot milk into egg mixture. Whisk in another 1/4 cup. Then add remaining milk mixture and whisk.
  • Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thicks to a thick dolloping custard consistency.
  • Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).
  • Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).

Recipe Notes:

1. Ice cream filling: This is American style profiteroles. Split the profiteroles, fill with ice cream, top with lid of profiterole then drizzle with chocolate sauce.
2. Cream filling: Another common filling option! Use 2 cups/500ml whipping cream, 1/4 cup white sugar and 1 tsp vanilla extract. Place in bowl and whip with electric beater or stand mixer until firm peaks form. Transfer to piping bag and pipe into profiteroles – or split profiteroles and dollop cream inside, then top with lid. Then drizzle with chocolate sauce.
3. Chocolate Sauce thickness: This sauce is a chocolate ganache so it’s runny when warm (as pictured in photos and video) but it sets into a soft chocolate once cooled (like fudge frosting).
4. Number of trays – if you have 3 trays (I do), bake the first 2 first then bake the 3rd on the higher temp. Then pierce them all, then do the 2nd bake. This reduces the time the 3rd tray is sitting around with uncooked dough.
5. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
6. Serving / freshness: Profiteroles are at their prime when made as closely as possible to serving because the crispy shells soften within a few hours. But they are still MUCH crispier than store bought!
Make ahead: I make the balls, then reheat in the oven 3 to 5 minutes at 180C/350F until deep golden and crispy. Have the custard in the piping bag, ready to go. Chocolate sauce made, in the fridge. Reheat chocolate sauce in the microwave to melt. Pipe custard into the balls, drizzle with sauce then serve!
One step further (for emergencies only!): I have filled the balls with custard (can’t do with cream), DO NOT do chocolate sauce. Refrigerate. Put in 240C/450F hot oven for 1 1/2 minutes, just to dry out and crisp the shell slightly, while keeping the inside cold. Then top with sauce and serve.
Leftovers: Chocolate topped, custard or cream filled profiteroles are still good for 24 to 36 hours! Custard keeps better than cream ones (cream soaks pastry more).
Pastry Storage: The cooked, unfilled pastry balls will keep in an airtight container for 3 days, or in the freezer for 3 months. Re-crisp the pastry balls in the oven 3 to 5 minutes at 180C/350F until deep golden and crispy.
7. Eclairs are made using choux pastry too! Here’s how: Use a wider nozzle about 1.5 cm / 3/5″ wide and pipe dough about 2cm / 4/5″ wide and 12cm / 5″ long. Bake on high until pale golden (12 – 15 minutes) then remove, pierce per recipe, then return to oven on the lower temp for 20 minutes or until crispy and deep golden. Split, dip top into chocolate then set aside to cool and set. Fill bottom with whipped cream then top with lid.  
8. Recipe sources: Choux pastry slightly adapted from Gourmet Traveller and Custard slightly adapted from this recipe.
9. Nutrition per serving, assuming 48 profiteroles filled with custard and that ALL the chocolate is used (which it probably will not be, most likely to be leftovers)

Nutrition Information:

Calories: 101cal (5%)Carbohydrates: 8g (3%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 3g (19%)Cholesterol: 42mg (14%)Sodium: 29mg (1%)Potassium: 60mg (2%)Sugar: 4g (4%)Vitamin A: 180IU (4%)Vitamin C: 0.1mgCalcium: 26mg (3%)Iron: 0.6mg (3%)
Keywords: Choux pastry, filling for profiteroles, Profiteroles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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251 Comments

  1. Jaiden says

    December 6, 2022 at 8:47 pm

    I had tried making these for cooking exam and they turned out so well thanks for the recipie

    Reply
  2. Lizzie Jones says

    June 25, 2022 at 7:46 pm

    5 stars
    hmmmm in swapping shelves mine collapsed. Should have listened to my gut and left them as they were. Still yummy though. Just went from perfect rounds to pancakes

    Reply
  3. Samantha says

    June 6, 2022 at 3:46 pm

    5 stars
    This recipe was accurate (which is so important with baking!!) and my profiteroles turned out amazing. I am so happy with this recipe! Definitely watch the video along with the written instructions for the best success.

    Reply
  4. Linda says

    June 5, 2022 at 3:55 pm

    Nagi, you are my go to everytime I need a recipe! Thank you for sharing!

    Reply
  5. Monica says

    June 5, 2022 at 1:46 pm

    Oh dear, I had so much trouble with these. Not the recipe, but my skills were lacking. I have decided piping is not for me. I ended up using teaspoons. Also they were huge. Only got 20 out of the recipe, (not complaining). I baked a little longer because of the size. However, they were YUMMY. Only needed 2 per person as a serve. Had fun doing it, hopefully next time I will do better😂

    Reply
  6. Melissa says

    April 15, 2022 at 5:01 pm

    Made these today and they’re perfect. Will be making more over the next couple of days to freeze for my daughters 30th birthday party. The perfect size to just pop in your mouth 😁

    Reply
  7. Tina says

    April 11, 2022 at 7:19 am

    Love your recipes Nagi!! Can the profiteroles be made with GF all purpose (or SR) flour?
    I need to made a dairy free/GF dessert and these look delicious.

    Reply
    • Nagi says

      April 11, 2022 at 6:39 pm

      I haven’t tested that Tina but I suspect it won’t work as the gluten expanding is what allows the shells to trap the hot air and makes the balls puff up..sorry! N x

      Reply
      • Tina says

        April 11, 2022 at 9:01 pm

        Thankyou Nagi! There are many other GF sweets I could cook if I need to! Happy to make these profiteroles as per your recipe! Thankyou!

        Reply
      • Andrea says

        June 6, 2022 at 8:59 am

        I make these all the time with gf flour and they are perfect

        Reply
  8. Lyn Stevenson says

    February 2, 2022 at 9:11 pm

    Hi Nagi
    I’m about to fill my profiteroles which turned out great !!
    I’m desperate to find an authentic chicken or beef dim sim recipe without seafood!
    I can’t quite get the right flavour but I don’t want a spicy one Also a recipe for spring rolls please Ive bought some Chinese five spice mix, should I be using that in them My favourite shop shut down so I have to make my own Thankyou

    Reply
  9. susan miller says

    January 25, 2022 at 11:58 am

    5 stars
    If you don’t want to use all your profiteroles when you make then, it worked well for me to half the shells, fill amply with custard and freeze. When I was ready to use them, I put them in a 425 oven for about 5 minutes and took them out when crisped but still a bit frosty, then spooned on the chocolate (re-melted in the microwave about 8 seconds). Yum.

    Reply
  10. Susan Beth Miller says

    January 23, 2022 at 9:17 am

    5 stars
    The profiteroles came out just as pictured. The directions were great (I watched the quick video too). I haven’t filled them yet but am looking forward to doing that. Thanks for a great recipe.

    Reply
  11. Lily says

    January 17, 2022 at 5:12 am

    i don’t know what i done but it all turned out wrong, want to try this again but really have no motivation after todays disaster

    Reply
    • Nagi says

      January 17, 2022 at 9:58 am

      Hi Lily – let me know what happened and maybe I can give you some tips for next time! N x

      Reply
  12. Lyn26 says

    January 15, 2022 at 11:25 pm

    This recipe is perfect! I don’t like chocolate ( weird eh!) so I make a butterscotch sauce instead… divine!

    Reply
    • Nagi says

      January 17, 2022 at 3:09 pm

      I am very happy you’ve enjoyed it Lyn and butterscotch sauce sounds yum! In France they are traditionally coated with caramel in a cake called Croquembouche so you are spot on with that flavour! N x

      Reply
  13. Coralie Day says

    January 11, 2022 at 1:17 am

    I made these from your recipe and they were epic! so light and perfect quantities of everything ,thank you

    Reply
  14. Angela Gallagher says

    December 19, 2021 at 7:30 am

    Love the detail but wish you put the quantities needed for flour and water in grams and millilitres respectively.n

    Reply
    • Nagi says

      December 19, 2021 at 5:11 pm

      Hi Angela – most of my recipes have a toggle button at the top that swaps between metric and cups! N x

      Reply
  15. Wren says

    November 8, 2021 at 3:24 am

    How are you measuring the flour out since I don’t see a weight? Accuracy is everything with baking.

    Reply
    • Meetal Shah says

      November 8, 2021 at 9:37 pm

      Hey Wren, you can toggle the ingredients from US to metric for a weight. But otherwise under ingredients, the recipe says 1 cup of flour.

      Reply
  16. Sepid says

    October 26, 2021 at 2:12 am

    Can I use margarine instead of butter?

    Reply
    • Nagi says

      October 26, 2021 at 10:44 am

      Hi Sepid – no I do not recommend that sorry! N x

      Reply
  17. Sarah says

    October 11, 2021 at 8:00 pm

    5 stars
    I made this last night for Sunday night dessert and these are AMAZING! Literally to die for. So easy to make too. The rest of the family loves them only with cream, but I enjoy them with custard too but instead of making custard for just myself from scratch for just a couple of profiteroles, I bought some of the Paul’s double thick vanilla custard and piped that in and it worked really well. Obviously not as good as the real deal but still hit the spot nicely just for me. Love this recipe!!

    Reply
    • Nagi says

      October 12, 2021 at 10:14 am

      Custard is the best…try this if you like custard! https://www.recipetineats.com/flan-patissier-french-custard-tart/ N x

      Reply
    • Wren says

      November 8, 2021 at 1:50 am

      How are you measuring the flour out since I don’t see a weight? Accuracy is everything with baking.

      Reply
  18. usako says

    September 13, 2021 at 8:43 pm

    5 stars
    i made this for my family and let me tell you they were a hit! i made it with the custard filling and I recommend you don’t skimp out on it. it was so good with it. the choux was perfect (it didn’t brown as much as the video but was more golden) and I’ve already made it twice without fail. if you plan on dipping the tops instead of drizzling, I recommend halving the sauce amounts. but overall, super easy to follow and super delicious!

    Reply
  19. AB family says

    September 12, 2021 at 1:09 pm

    5 stars
    Dear Nagi, thanks so much for a great recipe. Me and my daughter, 14yo made them today. They came out perfectly good, first try. I’ve actually tried to make the profiteroles many times long time ago but they were unsuccessful. I just gave up.
    I’ve found the perfect recipe and will be making this more often as everyone in the family loveeeee it sooooooo much. Thanks again Nagi, great work xx

    Reply
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