40 mins
Profiteroles in Caramel
Recipe by Graham
If you're not a fan of hot chocolate sauce, Profiteroles in Caramel are a great alternative to Profiteroles in Hot Chocolate. AND, they just melt in the mouth!
Profiteroles in Hot Chocolate 
Provençale Bake Ingredients for Profiteroles in Caramel
Currently displaying quantities in US Imperial Measurements
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.
GRAHAM'S HOT TIP:
Make sure the profiteroles are cool before splitting them and filling with cream, otherwise the cream will melt and turn runny.
Reviews of Profiteroles in Caramel
| February 14 2015 Made this today for Valentines day, super easy to make and super yummy! Caramel sauce is very yummy and not too sweet. My botfriend and I ate it w/ banana ice cream which is a bit naughty! Highly recommend to everyone. SO EASY and SO Good!! Thanks again for another big winner! marylinn (6 reviews) |
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