Profiteroles in Caramel
Ready in 40 minsPreparation Time
20 MinutesCooking Time
20 MinutesIngredients for Profiteroles in Caramel
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 6:
FOR THE CHOUX PASTRY
¼ pint water
2 oz butter
2½ oz plain flour (all purpose flour)
salt
2 eggs
FOR THE FILLING
8 fl oz double cream (heavy cream)
FOR THE CARAMEL SAUCE
3 oz sugar
4 tablespoons cold water
¼ pint double cream (heavy cream)
¼ pint water
2 oz butter
2½ oz plain flour (all purpose flour)
salt
2 eggs
FOR THE FILLING
8 fl oz double cream (heavy cream)
FOR THE CARAMEL SAUCE
3 oz sugar
4 tablespoons cold water
¼ pint double cream (heavy cream)
How to Cook Profiteroles in Caramel
- Put the water and butter in a pan and bring to the boil. Remove from the heat and add the flour and a pinch of salt, then beat until the paste is smooth and forms a ball. Allow to cool slightly. Gently beat the eggs then gradually add then to the pan, beating all the while, to form a smooth, shiny paste.
- Spoon this mix into a piping bag fitted with a 1" (2.5cm) plain nozzle and pipe small mounds of the mixture onto greased baking sheets. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until risen and golden.
- Transfer to a wire cooling rack, allow to cool, then split each one and fill with the double cream (heavy cream), lightly whipped.
- Heat the sugar in a pan over a low heat until dissolved. Increase the heat and cook to a golden brown caramel. Remove from the heat and carefully add the water. Return to the heat and stir until the caramel dissolves. Cool and then whip into the cream.
- Arrange the profiteroles on a dish and spoon over the sauce. Serve chilled.
Make sure the profiteroles are cool before splitting them and filling with cream, otherwise the cream will melt and turn runny.