Olive Magazine
Salted Caramel Profiteroles Recipe

Salted caramel profiteroles

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • A little effort
  • Serves 4

Profiteroles are easier to make than they look. Especially using this simple recipe. Salted caramel adds a touch of luxury for a dinner-party dessert. Recipe from NAC restaurant in London

Nutrition:
NutrientUnit
kcal722
fat57.5g
carbs46.6g
fibre1g
protein5.4g
salt1g
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Try this simple profiteroles recipe, then check out our croquembouche profiterole tower, classic macarons and rose and almond choux buns.

Ingredients

  • 50ml whole milk
  • 50g butter
  • 2 tsp golden caster sugar
  • 100g plain flour
  • 1 egg, beaten

SALTED CARAMEL FILLING

  • 100g golden caster sugar
  • 150ml double cream
  • ½ vanilla pod, split and seeds scraped out
  • ½ egg yolk
  • 150g butter, at room temperature

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. To make the choux pastry, gently heat 125ml water and the milk in a saucepan. Add a pinch of salt, the butter and sugar and continue to heat gently until the butter has melted.

  • STEP 2

    Once the butter has melted, bring to the boil and remove from the heat. Add the flour to the mixture in one go, beating vigorously with a wooden spoon until the mixture comes away from the sides of the pan. Gradually beat in the egg until you have a shiny paste.

  • STEP 3

    Put the choux paste in a piping bag with a wide nozzle. Pipe small walnut-sized balls onto a silicone baking mat, leaving space between for them to expand. Bake for 30 minutes until risen and golden brown. Cool.

  • STEP 4

    To make the salted caramel filling, slowly heat the sugar in a pan until it turns to golden caramel. Add the cream and reduce the heat.

  • STEP 5

    Stir until the cream is incorporated then stir in the vanilla. Add a pinch of salt and whisk in the yolk and then finally the butter. Cool for at least an hour in the fridge (or until the mix is pipeable). Make a slit in the side of each profiterole and pipe or spoon the salted caramel mixture into the middle.
    Recipe from NAC, London

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