Salted Caramel Profiteroles

Perfect for salted caramel lovers, these profiteroles are great for a party.

For the profiterole Serves: 20


For the salted caramel filling 

  • 250g caster sugar
  • 75ml double cream
  • 50g unsalted butter
  • Large pinch of himalayan pink salt, crushed, plus extra to top with

Method

  1. Preheat the oven to 220ºC/200ºC fan. Line two flat baking sheets with greaseproof paper.
  2. Heat the butter with 200ml water in a medium saucepan until melted then turn the heat up until it is boiling.
  3. Remove from the heat and beat in the flour and continue mixing until it comes away from the edges.
  4. Transfer to a medium bowl and leave to cool until just warm then gradually beat in the egg with a hand held electric mixer until you have a stiff glossy mixture (you might not need all the egg).
  5. Place teaspoonfuls of the mixture on the baking sheets well spaced apart, using a wet finger to smooth any peaks.
  6. Bake for 20 minutes then poke a hole in the side of each using a metal skewer then return to the oven for 5 minutes until the middle has dried out.
  7. Leave to cool on a wire rack.
  8. Meanwhile, make the salted caramel, heat the sugar with 3 tbsp water in a small pan over a low heat for 8 minutes, until dissolved.
  9. Turn the heat up and cook for 5 minutes further, until caramel in colour then remove from the heat and add the cream, butter and salt and simmer for a further 1 minute before setting aside to cool.
  10. To assemble, transfer the caramel to a piping bag, snip a small hole in the end and pipe into the hole of each profiterole.
  11. Dip into the melted chocolate and sprinkle over some of the salt. Leave the chocolate to set up slightly before serving.
© Speciality Cooking Supplies Limited 2019



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