Profiterole Trifles


  • The Country Chef Bakery Co. Mini Profiteroles¬†(2 per person)
  • 200ml thick custard
  • 1 punnet fresh strawberries, quartered
  • 1 pkt strawberry jelly, set to makers instructions
  • Flake chocolate bars


  1. Cut set jelly into cubes.
  2. Cut flake bars in half then into thinner sticks.
  3. In stemless glasses or small glass bowls, layer a spoonful of thick custard followed by a profiterole, jelly cubes and strawberry pieces on top.
  4. Repeat layering and garnish with a sprinkle of chocolate flakes and a flake stick.