Perfect for salted caramel lovers, these profiteroles are great for a party.
For the filling
- 3 medium egg yolks
- 45g caster sugar
- 1 tsp cornflour
- 20g plain flour
- 210ml whole milk
- 1 tsp vanilla bean paste
- 125ml double cream
For the salted caramel
- 150g caster sugar
- 75ml water
- 75ml double cream
- ½ - ¾ tsp Himalayan pink salt, crushed, plus extra to top with
For the choux
- 150ml water
- 75g butter, cubed
- 100g plain flour
- A pinch of salt
- 3 medium eggs, beaten
First, make the crème patissière: put the egg yolks, sugar and vanilla bean extract in a bowl and whisk until pale and thick. Sift over the cornflour and flour and fold in.
Put the milk in a saucepan over a medium heat and bring to the boil. Leave to stand for one minute, then whisk the hot milk gradually into the egg mixture.
Pour the mixture back into a clean pan and whisk it, while slowly bringing it up to the boil. Simmer for a minute, or until very thick, then scrape the mixture into a bowl or jug. Cover the top with clingfilm to prevent a skin from forming and leave to cool completely.
In the meantime, make the salted caramel: put the sugar in a wide saucepan and shake gently to ensure it is in an even layer. Soak the sugar with the water and place over a gentle heat.
Swirl the pan every now and then until all the sugar has dissolved, then increase the heat slightly and, without stirring, leave to turn a deep golden colour. You can swirl the pan around a little to even the caramelisation. Remove the pan from the heat and immediately whisk in the salt and cream. The caramel will fizz up slightly, but don’t be alarmed. Pour the caramel into a heatproof bowl and leave to cool.
Preheat the oven to 220°C (200°C fan) and line two large baking sheets with baking parchment.
Put the water and butter in a saucepan over a medium-high heat and stir until the butter melts, then allow the mixture to come to a rolling boil. Immediately remove the pan from the heat and sift the flour and salt over the pan, quickly. Beat vigorously until the mixture is smooth.
Place the pan back over a low heat and stir for a minute or so, until the mixture begins to stick slightly to the base of the pan. Remove from the heat and leave to cool until warm. Beat in the egg, a little at a time, until the dough is soft and silky and has a dropping consistency – you may not need all the egg.
Fit a piping bag with a large plain nozzle and pipe walnut-sized rounds of choux dough, well-spaced apart. Alternatively, you can use two teaspoons to scrape heaped spoonfuls on to the baking sheets. Use a wet finger to gently press down any peaks.
Bake for 10 minutes, then reduce the oven to 200°C (180°C fan) and continue baking for a further 10-15 minutes, or until well risen and golden brown.
Remove the trays from the oven and use a metal skewer to poke a hole in the base of each profiterole. Place them back on the baking tray, hole sides up, and return to the oven for 5 minutes to dry out.
Leave the profiteroles to cool completely on a wire rack.
Whip the cream and whisk it into the cold crème patissière, along with the cold salted caramel.
Generously fill the profiteroles, either using a piping bag with the tip inserted into the steam holes, or by slicing the profiteroles in half and spooning in the filling.
Finally, make the chocolate glaze. Simply put the finely chopped chocolate in a heatproof bowl, while you heat the cream in a saucepan until in comes to the boil. Leave the cream to stand for 1 minute, before whisking it into the chocolate until smooth and glossy.
Dip each profiterole into the chocolate glaze and sprinkle over a little more Himalayan pink salt. Leave the profiteroles to set slightly before serving.
© Speciality Cooking Supplies Limited 2021