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Caramel profiterole torte
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress any critic with this gourmet torte!
Ingredients:
  • 1 quantity sweet shortcrust pastry (see sweet shortcrust variation with related recipe)
  • 1 quantity profiteroles with bases pierced (see related recipe)
  • 150g strawberries, hulled, sliced lengthways
  • 100g blueberries
  • 80g (1/3 cup) caster sugar
  • 1 vanilla bean, split
  • 310ml (1 1/4 cups) milk
  • 3 egg yolks
  • 30.00 ml plain flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 egg white
Instructions:
  • Preheat your oven to 200°C. Roll out the sweet shortcrust pastry into a 22cm disc, approximately 5mm thick. Chill the pastry on a lined baking tray in the fridge for 15 minutes. Bake until golden, about 15 minutes.
  • For the creme patissiere, scrape the vanilla bean seeds into a saucepan with milk over medium heat. Let it boil, then infuse for 5 minutes. Beat egg yolks, flour, and brown sugar until pale. Gradually whisk in the infused milk. Cook until thickened, then cool and chill in the fridge for 30 minutes before serving.
  • Transfer two-thirds of the creme patissiere into a piping bag with a 1cm plain nozzle. Fill the profiteroles with the creme by piping it into each one. In a clean bowl, beat egg whites until firm peaks form. Gently fold the egg whites into the remaining creme patissiere in two batches.
  • Transfer the shortcrust pastry base onto a large serving plate. Evenly spread the remaining creme patissiere over the pastry. Arrange the profiteroles, strawberries, and blueberries on top.
  • In a small frying pan over medium heat, caramelize the caster sugar by stirring for 5 minutes until it dissolves. Pour the hot toffee over the profiteroles and allow it to set for 5 minutes before serving.

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