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Profiteroles with Caramel Sauce
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/4 teaspoon of salt. Bring to a boil over medium heat. Add 1 cup of flour and stir vigorously until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
- Add 4 eggs, one at a time, stirring well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each one. You should have about 12 profiteroles.
- Bake for 20-25 minutes or until puffed and golden. Remove from the oven and let cool completely on a wire rack.
- In a small saucepan, combine 1/2 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Remove from heat and carefully whisk in 1/2 cup of unsalted butter and 1/2 cup of heavy cream until smooth. Stir in 1 teaspoon of vanilla extract.
- Using a sharp knife, slice the profiteroles in half horizontally. Whip 1 cup of heavy cream until stiff peaks form. Spoon or pipe the whipped cream onto the bottom half of each profiterole, then place the top half back on.
- Drizzle the profiteroles with the caramel sauce and serve immediately. Enjoy!
Profiteroles, also known as cream puffs, have a rich history dating back to 16th century France. These delectable pastries are made from choux pastry, filled with a creamy custard or ice cream, and drizzled with luscious caramel sauce. Renowned French chefs like Marie-Antoine Carême and Auguste Escoffier popularized this indulgent dessert, making it a staple in French cuisine. Today, the best profiteroles drizzled with caramel sauce can be found in upscale patisseries and fine dining restaurants across France. The key to perfecting this dessert lies in achieving the delicate balance of crisp pastry, creamy filling, and decadent caramel sauce. For a twist, some chefs infuse the caramel sauce with a hint of sea salt for a delightful contrast of flavors. Whether enjoyed in a Parisian bistro or homemade with love, profiteroles with caramel sauce are a timeless treat that continues to captivate dessert enthusiasts worldwide.
60 min
12
220 calories
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