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Almond praline profiterole stack
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Prep Time:
145 minutes
Cook Time:
90 minutes
Total Time:
235 minutes
Make perfect golden profiterole puffs easily and delight your taste buds!
Ingredients:
  • 4.40 gm vanilla extract
  • 3.00 gm icing sugar mixture
  • 50g dark chocolate, melted, cooled
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
  • 215.00 gm caster sugar
  • 120g packet dry-roasted almonds
Instructions:
  • Prepare almond praline by lining a baking tray with baking paper. Heat sugar and 1 cup of cold water in a saucepan over medium heat. Stir until sugar is dissolved, then let it boil without stirring until golden (about 15-17 minutes). Stir in nuts swiftly and spread mixture onto the tray. Allow it to set for 15 minutes. Finely chop the praline mixture, reserving 1 tablespoon.
  • Preheat your oven to 220°C/200°C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • In a saucepan over medium heat, melt butter in 2/3 cup of cold water until it just starts to boil, about 3 to 4 minutes.
  • Lower the heat to low and gently incorporate the flour. Cook and stir for 2 to 3 minutes until the mixture pulls away from the pan's sides and forms a ball. Allow it to rest for 5 minutes to cool slightly.
  • Set aside 2 teaspoons of egg. Slowly whisk in the rest of the egg with a wooden spoon until fully mixed and the dough becomes glossy (it should easily fall from the spoon).
  • Place 10 level tablespoons of dough on one tray, making sure they are 6cm apart. Then, spoon 10 rounded teaspoons of dough on another tray, keeping them 5cm apart. Lastly, brush both sets of dough with the reserved egg.
  • Bake a tray of large profiteroles for 10 minutes at the initial temperature, then lower the heat and continue baking for another 10 to 12 minutes until golden and puffed. Afterward, make a small slit in the base of each profiterole using a small knife. Place the profiteroles back in the oven, cut-side up, for 5 minutes to dry out the centers. Let them cool on the tray.
  • Preheat oven to 220°C/200°C fan-forced. Bake a tray of small profiteroles for 5 minutes, then lower the oven temperature to 180°C/160°C.
  • In a fan-forced oven, bake the almond praline profiterole stack for 8 to 10 minutes until beautifully golden and puffed. Then, with a small knife, gently cut a slit in the base of each profiterole. Return them to the oven to bake for an additional 5 minutes to perfectly dry out the centers. Allow them to cool on the tray.
  • With an electric mixer, whip cream, vanilla, and icing sugar until thick peaks form. Gently fold in praline. Transfer the mixture to a piping bag with a 1cm plain tip and pipe into the profiteroles.
  • Drizzle chocolate over large profiteroles and top with small profiteroles to lock in place. Let sit for 10 minutes or until chocolate hardens. Garnish with reserved praline before serving.

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