Profiteroles with custard and caramel sauce
8 servings
45 minutes
Profiteroles with custard and caramel sauce are an exquisite dessert of French cuisine, delighting with their tenderness and harmony of flavors. The roots of the recipe date back to the 17th century when choux pastry began to gain popularity in France. Light, airy profiteroles filled with velvety vanilla cream create a perfect balance of sweetness and delicacy. The caramel sauce adds depth of flavor, creating an appetizing contrast between creamy softness and subtle caramel bitterness. They are served at formal receptions, adorned with berries or nuts, but can also be a wonderful treat for a cozy family evening. This dessert embodies the elegance of French pastry tradition, captivating the hearts of gourmets worldwide.
1
Soak the gelatin in a small amount of water. In a separate saucepan, mix the milk, 100 g of cream, and a vanilla pod cut in half. Optionally, you can scrape the seeds from the vanilla and add them to the milk mixture. Bring to a slow boil.
- Gelatin: 5 g
- Milk: 400 ml
- Cream 35%: 200 ml
- Vanilla pod: 1 piece
2
Meanwhile, whisk the egg yolks (separated from the whites), 135 g of sugar, 70 g of flour, and a pinch of salt. Slowly pour in the milk mixture while mixing well to avoid lumps. If desired, this can be done in a blender.
- Egg yolk: 6 pieces
- Sugar: 400 g
- Wheat flour: 210 g
- Salt: 0.3 teaspoon
3
Pour the mixture into a saucepan. Heat the sauce over low heat, stirring constantly, until the mixture thickens and bubbles form on the surface. This will take about a minute. Stir in the gelatin and immediately remove from heat to prevent burning. Pour into a bowl and cover with plastic wrap, ensuring it tightly adheres to the sauce. Place in the refrigerator for 3 hours. If lumps form in the sauce, strain it through a sieve after it cools.
- Gelatin: 5 g
4
For the test, heat 1 cup of water in a small saucepan and melt 90 g of butter cut into small cubes. Reduce the heat to minimum, add 140 g of flour and ¼ tsp of salt. Stir and cook the dough until it starts to easily pull away from the saucepan, about 1 minute. Transfer to a large bowl. Using a mixer, add 4 eggs one at a time, mixing well. Cover with plastic wrap and let cool for 1 hour.
- Butter: 150 g
- Wheat flour: 210 g
- Salt: 0.3 teaspoon
- Chicken egg: 4 pieces
5
Preheat the oven to 220°C. Line a baking sheet with parchment paper. Transfer the dough to a piping bag with a round tip. Pipe small balls onto the prepared baking sheet, leaving about 1 cm between them. Flatten the tops with damp fingertips. Bake until golden, about 23 minutes. Remove from the oven, poke each ball with the tip of a knife, and let cool.
6
For caramel sauce, heat 265 g of sugar and 1/3 cup of water over low heat until the sugar dissolves. Increase the heat and, without stirring, cook the caramel to a beautiful amber color. Occasionally, the edges of the saucepan can be brushed with a water-dipped silicone brush. Add 100 g of cream, mix well with a whisk, and remove from heat.
- Sugar: 400 g
- Cream 35%: 200 ml
- Butter: 150 g
7
Transfer the cooled cream to a pastry bag. Fill the profiteroles with cream and dip each in caramel sauce.
- Sugar: 400 g