Planty x Ombar Profiteroles

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Planty x OM V1
  • recipes_preptime 25 Minutes
    Prep Time
  • recipes_cooktime 10 Minutes
    Cook Time
  • 15 Minutes
    Chill Time

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For 10 profiteroles

  • 50g plant butter
  • 150ml plant milk
  • 30g caster sugar
  • 200g plain flour
  • 2tbs baking powder
  • ¼ tsp salt

For the filling

  • 150g plant-based cream
  • 30g caster sugar
  • ½ vanilla paste
  • Ombar 72% Cacao, grated

For the choc sauce

  • 250ml oat milk
  • 30g butter
  • ¼ tsp salt
  • 2 tbsp caster sugar
  • 70g Ombar 72% Cacao
  • Optional - hazelnut paste


  • 1.

    Add the milk & plant butter to a small saucepan and place over a low heat to melt & combine together

  • 2.

    Add all the dry ingredients to a mixing bowl. Once the butter has melted together with the milk, add it to the bowl with the dry ingredients

  • 3.

    Mix until it forms a wet dough. Lightly flour your hands & your work surface. Roll the dough out into 10 evenly sized balls. Once you’ve shaped all of the dough into balls, preheat your fryer or pan to around 170 degrees (if using pan only fill halfway)

  • 4.

    Fry 3-4 balls at each time for 3-4 minutes or until golden brown, you may need to flip them over halfway through cooking. When cooked, remove them from the oil using a slotted spoon, shaking off excess oil. Place the balls straight onto a tray lined with kitchen paper. Fry the rest then allow to cool

  • 5.

    To make the whipped cream, add all the ingredients to a mixing bowl. Whisk the mixture until it’s thick and creamy. Place in the refrigerator until you’re ready to serve

  • 6.

    For the chocolate sauce. Add the milk, butter, salt, sugar and hazelnut (if using) to a saucepan & place over a low heat to warm gradually. Meanwhile, chop the chocolate and when the milk mixture is piping hot, add in the chocolate. Stir the mix until it’s smooth & all the chocolate has melted

  • 7.

    Once cool, cut the profiteroles in half lengthways. Pipe or spoon generous amounts of the cream onto the bottom half. Tower the profiteroles on a plate and pour the velvety chocolate sauce over the top with grated orange zest and chocolate.

Shoutout to head chef Joe over at Planty who created this recipe for us!

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