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Profiterole & caramel cake
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Indulgent profiterole and caramel custard cake, perfect for celebrating special moments.
Ingredients:
  • 500g vanilla custard
  • 100g pkt baby profiterole cases
  • 500ml tub vanilla bean ice cream
  • 107.50 gm caster sugar
  • 125.00 gm water
Instructions:
  • Fill a piping bag fitted with a 5mm plain nozzle with custard. Pipe custard into the base of each profiterole, filling gently. Chill filled profiteroles on a tray for 10 minutes before serving.
  • To make the caramel, combine caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves, about 2-3 minutes. Increase heat to high and let it boil without stirring until the caramel turns golden, about 3-5 minutes.
  • Carefully flip the ice cream onto a large platter. Surround the ice cream with stacked profiteroles, using caramel to hold them in place. Drizzle the rest of the caramel over the dessert and serve right away.

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