I found this Salted Caramel Profiteroles Recipe in Delicious Magazine and I thought it would be perfect for cooking with my sister-in-law Di; her current favourite is anything featuring salted caramel.
This is a slightly more complicated recipe than the Carrot Cake from last week’s blog, but like most things if you take it step by step it is not as daunting as it sounds.
To make my Salted Caramel Profiteroles Recipe you will need
- 90g plain flour
- 1½ tsp caster sugar
- 75g unsalted butter cubed
- 3 large free-range eggs
- 220ml Water
Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, sugar and salt.
Heat 220ml water and the butter in a pan over a medium heat until the butter melts. Increase the heat and bring to a vigorous rolling boil.
Working quickly; tip the flour mixture into the water and butter, then remove from the heat and beat vigorously with a wooden spoon until the mixture forms a thick paste that comes away cleanly from the sides of the pan. The lumps will disperse in a very short time, beating with a wooden spoon – do not use a mixer. Initially this will form a glue-like mess, but all of a sudden you will see a change in texture and the paste will gather together and come away from the sides of the saucepan.
This is where you can go wrong, just a little patience and you will be fine… You cannot add the eggs straight into the hot pastry mix, it will cook the egg and you’ll need to start again, but you do need to retain some warmth to get the eggs combined. I like to take the paste out of the saucepan into a bowl to speed up the cooling, Then when it is warm to the tough add in a little of the eggs, and mix thoroughly. Keep adding small amounts of egg until you have a smooth dropping consistency’ IMPORTANT – you may not need to add all the eggs to get the right texture.
Rather than grease a baking sheet I prefer to use baking parchment – Top Tip, as you pipe the mixture on to the paper it can slide all-over the place, so at each corner of the paper add a tiny finger-wipe of mixture to stick the paper in place.
Pipe the mixture onto the paper, working with the bag at 90 degrees to the paper, going in at a shallow angle will spoil the ball-shaped pastry once it rises. Before you pop them in the oven to bake dip your finger in some water and gently press down the thin tails at the top of your piped mixture – otherwise these bits will bur before the profiterole is cooked.
Bake on the top oven shelf for 15-18 minutes until risen, golden and crisp.
Pierce the bottom of each bun with a sharp knife so the steam can escape, then cool completely on a wire rack. This bit is important, if they are left to cool un-pricked then they will very quickly go from crisp to soggy in moments!
- 50g butter
- 2 tbsp golden syrup
- 2 tbsp soft light brown sugar
- ½ tsp sea salt
- 450ml double cream at room temp
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
To make the salted caramel filling, put the butter, golden syrup, soft brown sugar and salt into a small pan and slowly warm until the sugar has dissolved. Set aside to cool to room temperature.
Whip the cream with the icing sugar until it just holds its shape (dont go too far we want soft luscious cream not stiff whipped), then fold in the vanilla bean paste or seeds. Fold in the cooled salted caramel mixture and pile this into a big piping bag, pop this into the fridge for 10 minutes to firm up.
If you want to prepare in advance then at this point you can turn this into a frozen dessert. Freeze the filled profiteroles on a tray until solid. Once frozen put into a freezer box to store for up to four weeks. Serve frozen with the hot chocolate sauce drizzled over.
For the chocolate sauce
- 100g dark chocolate
- 30g unsalted butter
- 50g caster sugar
- 1 tbsp golden syrup
Put all the chocolate sauce ingredients in a pan on a low heat until the sugar has dissolved, if you drag a wooden spoon across the base of the pan and feel a gritty texture then your sugar is not dissolved. Once smooth simmer gently for a couple of minutes, don’t boil it – just simmer or you’ll ruin the chocolate.
You can stack up the filled profiteroles onto a big plate, making a huge mound out of them – you can ‘pin’ them together with the odd cocktail stick, or as seen here we put them into bowls of 4 per portion (or however many you desire).
When I said I was going to cook with Di, I did wonder what I was letting myself in for? I had a lovely day, cooking, gossiping and having a giggle or two! Di can cook now all we need to do is convince her that this is what she wants to do…