Profiteroles in Caramel
Profiteroles in Caramel
Serves: to serve 6
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 mins
ingredients
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)
directions
- 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.
