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Wednesday, March 2, 2016

{ Profiteroles with Butterbeer Sauce }

Do you know what yesterday was? Well, it was Ron Weasley's 36th Birthday! In honor of him, I decided to whip up a treat. What could be more fitting of Ron than for me to post it a day late?

Ron is one of my favorite characters. I mean, I have a LOT of favorites, but Ron ranks right up there in the top, top. He's probably my 2nd favorite right after Luna. The thing I love about Ron is how fabulously flawed he is. Jo can really write her some fantastic true to life people. Ron is a good friend, but he's also very jealous, he's a slacker, but he can do amazing things when he puts his mind to it, Ron needs attention, Ron pouts, Ron is caring, Ron is a good son, Ron can be a brat. I love him.

Rupert Grint is perfection as Ron.

My favorite movie is quite controversial: Half Blood Prince. HBP is famously panned as being the least accurate movie. I can't help that I love it. It has great humor, it's a lot of fun but with very serious moments, and I enjoy it tremendously. My favorite scene in all the Potter movies is this one- starring, you guessed it- Ron.

He eats a box full of candy with a very strong love potion in them. I love the way Rupert Grint plays this scene. I've seen it 100 times, but I still laugh every time.

In HBP Hermione, Harry, Neville, and Ginny are all invited to go to the Slug Club dinner party with Professor Slughorn. Ron is not invited. Not only is Ron not invited, Slughorn can never even get his name right. At the party, Slughorn serves a lovely dessert: Profiteroles.

Since my buddy Ron didn't get to have any- and let's be honest, he'd of loved to, I made him some for his birthday. Mine have a Butterbeer sauce. I win, Slughorn. I win.

Profiterole is just a fancy name for your basic cream puff. They are made from a Pâte à Choux pastry. I know that sound intimidating, but Pâte à Choux is easy. SO easy. Fancy names are scary, but this stuff is easy peasy.

You can fill your profiteroles with a variety of things like your basic whipped cream, a pastry cream, custard, ice cream etc. You can even fill them with jam. For these, I filled them with vanilla pudding. Yes, from a box mix.  You can make your own if you'd like though!

The Butterbeer sauce is also very easy to make. You basically just cook and stir. Anyone can do that, right?

When you are finished you will have a most impressive looking dessert that really wasn't hard at all! Your friends and family don't need to know that (cue the 80's Rice Krispy Treat commercial).

Happy Birthday, Ron! Have a profiterole tower or two!


See all my Harry Potter posts here, including crafts, recipes, travel tips for the Wizarding World of Harry Potter, and two massive parties.

Profiteroles with Butterbeer Sauce
by Tina @ Sugar Bean Bakers

1 recipe Pâte à Choux- prepared and baked as instructed here

2 boxes Instant Vanilla Pudding prepared as stated on boxes, cooled and thickened

1 recipe Butterbeer Sauce (below)

After your cream puff pastry has fully cooled, use a spare icing tip (or a knife) and carefully poke a hole in the bottom of each puff.

Using a pastry bag fitting with an injector tip and filled with your pudding, inject each puff with pudding until full.

Drizzle with slightly warm Butterbeer Sauce and serve. Great with vanilla ice cream or whipped cream.

Fill only puffs you intend to eat at that time. Save the rest of the shells in an airtight container. They will keep for a few days. You can re-crisp these if they become soft by baking for about 5 minutes on 350 F. 

Butterbeer Sauce
by Tina @ Sugar Bean Bakers

1/4 cup (1/2 stick) butter
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract
3 tablespoons light corn syrup

In a small sauce pan, melt butter over medium heat. Add in milk, brown sugar and corn syrup. Cook until thickened, but do not allow to boil. Remove from heat, add vanilla. Allow to cool until warm. Serve warm. Store in refrigerator for  up to one week.


  1. These look amazing!! I may have to make a batch of that sauce tonight!

  2. These look fantastic and like a wonderful dessert to serve for a party. And you know what, Tina? I'm totally with you on HBP. It is the most different from the book, but my favorite. i think that might actually make it better, because there's so much different that there's no reason to complain about all the problems with it :) I love that scene with Ron, but also the one with Harry taking the Felix, "Well, then by all means, professor, come along." Brilliant. Totally pinning this recipe, btw.

  3. These look great! Can't go wrong with Luna or Ron :$

  4. These look delish, Ron definitely deserves a tower or two :)

  5. Yes, Ron would have (would've) enjoyed this dessert.


...because life should be sweet.


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