Salted Caramel Profiteroles
10 servings
60 minutes
Classic profiteroles are weightless balls of vanilla ice cream topped with hot chocolate. They look complicated, formal and festive, but if you bake the choux pastry blanks in advance, all you have to do is fill them , pour the sauce over them and serve in two minutes. Choux pastry is a surprise and a miracle in itself, it is inflated from the inside exclusively by its own heat, and to emphasize its fragility and tenderness, confectioners have come up with a crispy craquelure - a thin veil of shortcrust pastry , which carefully covers each ball. In restaurants, profiteroles are filled not only with ice cream, but also with creams and mousses, and not necessarily sweet ones: profiteroles with salmon or cheese cream go great with soups, and if you want something sweet, but without extra calories, you can choose lemon, raspberry or any fruit mousse.
1
Melt 100 grams of butter in a saucepan over medium heat. Add 240 ml of water and bring to a boil.
- Butter: 260 g
- Cream 33%: 290 ml
2
Add flour and a pinch of salt. Cook the dough, stirring constantly with a wooden spoon, until it pulls away from the sides of the saucepan.
- Wheat flour: 150 g
- Salt: to taste
3
Transfer the dough to the mixer bowl and let it cool for 10 minutes.
4
Add eggs one by one to the chilled dough. Before adding the next egg, it's important to ensure that the previous one is fully incorporated.
- Chicken egg: 4 pieces
5
Line two baking trays with parchment paper. Use a teaspoon to place fifteen portions of dough on each tray.
6
Bake the profiteroles at 200 degrees in convection mode (with fan). They will be ready in 18-20 minutes when they rise and turn golden brown.
7
For the filling, pour 100 grams of sugar into a pan and melt it over medium heat without stirring. Once the caramel takes on a pleasant amber color, remove it from the heat.
- Sugar: 100 g
8
Pour warm 33% cream into the caramel, then add 100 grams of butter cut into small cubes and mix.
- Cream 33%: 290 ml
- Butter: 260 g
9
Intensively whisk the caramel over low heat until smooth. Add salt to taste and let it cool.
- Salt: to taste
10
For the caramel sauce, melt 60 grams of butter with brown sugar, 20% cream, vanilla extract, and 1 teaspoon of salt. Bring to a boil over medium heat, stirring constantly.
- Butter: 260 g
- Brown sugar: 200 g
- Cream 20%: 120 ml
- Vanilla extract: 2 teaspoons
- Salt: to taste
11
After 5 minutes, remove the sauce from heat and let it cool. As it cools, the sauce will thicken.
12
Remove the profiteroles from the oven and make a small slit in each to let out steam. Cool on a rack.
13
Cut the profiteroles in half and fill them generously with salted caramel.
14
Drizzle the finished profiteroles with caramel sauce and sprinkle with crushed peanuts.
- Roasted peanuts: 50 g