Embark on a culinary journey with our Golden Salted Caramel Profiteroles, where the classic choux pastry meets the irresistible allure of salted caramel. This recipe will guide you through crafting delicate choux puffs filled with a rich caramel-infused whipped cream, each bite a perfect blend of airy texture and sumptuous flavor. Ideal for special occasions or as a luxurious treat for your loved ones.
Ingredients:
- Choux Dough:
- Unsalted Butter: 60g
- Water: 60g
- Milk: 60g
- All-Purpose Flour: 70g
- Whole Eggs (approximately 2.5 large eggs): 125g
- Salted Caramel:
- Granulated Sugar: 150g
- Heavy Cream (room temperature): 150g
- Unsalted Butter (cubed, room temperature): 60g
- Salt: ½ tsp
- Caramel Whipped Cream Filling:
- Heavy Cream: 300g
- Cooled Salted Caramel: 45g
- Vanilla Extract: 1 tbsp
Instructions:
- Choux Dough: Preheat the oven to 200°C. Prepare a baking sheet with parchment paper. Melt butter, water, and milk in a pot until simmering. Add flour, stirring into a dough. Cook for 2-3 minutes until it resembles dry mashed potatoes. Cool slightly, then gradually add whisked eggs (125g total), achieving a shiny, triangle-dangling consistency. Scoop onto the baking sheet and bake for 5 minutes at 200°C, then reduce to 175°C for 25-30 minutes. Cool completely.
- Salted Caramel: Melt sugar in a pot to an amber color. Gradually add heavy cream, stirring continuously. If sugar hardens, continue heating until smooth. Test thickness on a spoon. Off the heat, blend in butter, then salt. Cool to thicken.
- Caramel Whipped Cream Filling: Whip heavy cream, cooled caramel, and vanilla to soft peaks. Fill a piping bag fitted with a small round tip.
- Assembly: Poke holes in the bottom of each profiterole. Fill with caramel whipped cream. Dip tops in salted caramel. Optionally, decorate with gold flakes.
Enjoy these luscious Golden Salted Caramel Profiteroles fresh or as frozen ice cream treats. Perfect for sharing with friends and family on special occasions or as a luxurious dessert anytime!
