Salted caramel and chocolate profiteroles
- January 2011
- Serves 10-12
- Takes 45 minutes to make, 20 minutes to cook
This profiterole recipe really is something special, thanks to the addition of salted caramel, and it’s easier than it looks.
- 33.4g (20.2g saturated)
- 24.8g (18.1g sugar)
For 12 servings
- 90g plain flour
- 1½ tsp caster sugar
- 75g unsalted butter, cut into cubes, plus extra for greasing
- 3 large free-range eggs, beaten
- Edible gold leaf to decorate (available from Selfridges or squires-shop.com)
For the salted caramel filling
- 50g butter
- 2 tbsp golden syrup
- 2 tbsp soft light brown sugar
- ½ tsp sea salt
- 450ml double cream (not straight from the fridge)
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways, seeds scraped
For the chocolate sauce
- 100g good-quality dark chocolate
- 30g unsalted butter
- 50g caster sugar
- 1 tbsp golden syrup
- Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, sugar and a pinch of salt into a heap on a sheet of baking paper.
- 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.
- Using the baking paper as a funnel, 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.
- Gradually add the eggs to the pan and beat between each addition until you have a smooth, glossy mixture. You may not need all the egg – add just enough to give the choux mixture a thick, dropping consistency.
- Lightly grease a baking sheet. Use 2 teaspoons to dollop small balls of the mixture on to the baking sheet, leaving space to allow them to rise. 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.
- To make the filling, put the butter, golden syrup, soft brown sugar and salt into a small pan and gently heat 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, then fold in the vanilla bean paste or seeds. Fold in the cooled salted caramel, then chill for 10 minutes until cold and firm. Lightly whip again, then spoon into a piping bag fitted with a medium-size plain nozzle.
- To make the chocolate sauce, put all the ingredients in a pan with a splash of cold water. Cook over a low heat until the sugar has dissolved, then simmer gently for 2 minutes.
- Insert the nozzle of the piping bag into the hole you pierced in each bun, gently fill with the caramel cream, then stack into a tower on a serving plate. You may want to use a few cocktail sticks to secure them.
- Drizzle the chocolate sauce over the profiteroles, sprinkle with edible gold leaf and serve immediately.
You can turn this into a frozen dessert. Open-freeze the filled profiteroles until solid, then transfer to a container and keep in the freezer for up to 1 month until you need them. Serve frozen with the hot chocolate sauce drizzled over.
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