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Caramel profiterole ice-cream cakes
Caramel profiterole ice-cream cakes
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in surprising ice cream-filled profiteroles topped with luscious caramel sauce.
Ingredients:
  • 250ml (1 cup) water
  • 125g unsalted butter, chopped
  • 150g (1 cup) plain flour, sifted
  • 4.40 gm vanilla extract
  • 4 eggs, lightly whisked
  • Vanilla ice-cream, to serve
  • 200g Rolo chocolate, chopped
  • Caramel sauce, to serve
Instructions:
  • In a saucepan over medium heat, bring water and butter to a gentle boil. Take off the heat, then vigorously stir in flour until well combined. Cook for 2-3 minutes until the mixture forms a ball and pulls away from the sides. Let it cool for 5 minutes, then mix in vanilla extract. Slowly add eggs one tablespoon at a time, ensuring each addition is well incorporated, until the dough is thick and shiny.
  • Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Scoop 2 tablespoonfuls of dough onto the tray spaced 3cm apart. Alternatively, use a piping bag with a plain nozzle to pipe profiteroles onto the tray. Bake for 30-35 minutes until they are puffed and golden. Turn off the oven, pierce the base of each profiterole with a knife, and let them sit in the oven for 20 minutes to dry out. Transfer the profiteroles to a wire rack to cool.
  • Cut the profiteroles in half horizontally. Fill them with ice cream and chopped Rolo candies. Place the tops back on and drizzle with caramel sauce.

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