Description
A delightful recipe for salted caramel profiteroles, featuring light choux pastry filled with whipped cream and drizzled with rich salted caramel sauce.
Ingredients
Scale
- 1 cup (240 ml) of water
- 1/2 cup (115 g) of unsalted butter
- 1 cup (125 g) of all-purpose flour
- 1/4 teaspoon of salt
- 1 cup (200 g) of granulated sugar
- 6 tablespoons (85 g) of unsalted butter (for caramel)
- 1/2 cup (120 ml) of heavy cream (for caramel)
- 1 teaspoon of sea salt (for caramel)
- 1 cup (240 ml) of heavy cream (for filling)
- 1/4 cup (30 g) of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- In a medium saucepan, combine water and unsalted butter over medium heat until boiling.
- Add flour and salt all at once, stirring until a smooth ball forms.
- Remove from heat and let cool for 5 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pipe small mounds of choux pastry onto the baking sheet and bake for 20-25 minutes until golden brown.
- While cooling, prepare the salted caramel sauce by melting sugar in a saucepan until amber, then add butter and cream, stirring in sea salt.
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Make a slit in each cooled profiterole and fill with whipped cream.
- Drizzle warm salted caramel sauce over the filled profiteroles and serve immediately.
Notes
- Ensure the choux pastry is cooked properly to avoid sogginess.
- Do not open the oven door while baking to prevent collapsing.
- Store filled profiteroles in an airtight container in the refrigerator for up to two days.
- Unfilled profiteroles can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: salted caramel, profiteroles, dessert, French pastry