Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week - in conjunction with our most recent blog post featuring all the incredible bells and whistles that make up the VIVE Cooking School kitchen - we feature the ever-popular and oh-so-delicious Choux Pastry. Otherwise known as a profiterole (yum!), I am already dreaming of dipping my spoon into this drool-worthy dessert!

If you like the sound of this recipe and would like to receive weekly, mouthwatering recipes directly into your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!

Of course, if there is anything in particular that you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests. Or even better, sign up to our weekly newsletter here for our exclusive, members-only recipes and other VIVE bonuses!

In the meantime, enjoy this week's recipe offering. And of course, if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.

CHOUX PASTRY with cream



100g unsalted butter

250ml water

150g plain flour, sifted

4 eggs, beaten


Bring unsalted butter and water to the boil in a large saucepan - once simmering, remove from heat and add the flour, salt and sugar. Beat to combine to form a dough.

When the dough is combined and smooth, return it to a low heat until it is dry, forms a ball and pulls away from the side of the saucepan.

Take the mixture off the heat and slowly add the eggs, beating well after each addition. Continue beating until the paste is thick and shiny.

Line two large baking trays with baking paper. With a piping bag, pipe the dough onto the wax paper in the desired shape - round 1cm diameter dots for profiteroles and long 10cm sausages for eclairs.

Bake in a hot oven 200°c for 30-35 minutes until puffed and golden.

Cool on a wire rack and fill with the mouthwatering Pastry Cream (next recipe!).

Makes 25-30 profiteroles.



500ml milk

1 vanilla bean, split and seeds scraped

6 egg yolks

100g caster sugar

25g plain flour

25g cornflour

1 tsp caster sugar, for dusting


Sprinkle 2 tbs of sugar over the base of a large, heavy bottomed saucepan - this will melt and coat the bottom of the pan to help prevent the milk burning.

Add milk, vanilla bean and seeds -  bring to the boil and simmer for 5 minutes. Remove from the heat and remove vanilla bean.

Mix together the egg yolks and sugar until creamy. Add flour and cornflour and whisk until combined. It is important to whisk until all graininess is removed.

Pour of the milk and vanilla mixture into the egg, sugar and flour mixture and whisk until well combined. Pour back into the remaining milk, return to the heat and simmer for 30 seconds, whisking continuously. Do not boil!

Transfer to a bowl or container, cover with plastic wrap directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible to prevent the growth of harmful bacteria. Seal with plastic wrap and refrigerate until needed