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Salted caramel & chocolate profiteroles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulgent salted caramel chocolate profiteroles steal the show at your holiday table.
Ingredients:
  • 90g plain flour
  • 7.50 gm caster sugar
  • 80g unsalted butter, chopped, plus extra to grease
  • 3 eggs
  • 125ml thickened cream
  • 100g dark chocolate, chopped
  • Edible gold leaf, (see note) to serve
  • 50g unsalted butter
  • 53.60 gm golden syrup
  • 32.00 gm brown sugar
  • 450ml thickened cream, at room temperature
  • 24.00 gm icing sugar, sifted
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • Preheat your oven to 200°C and lightly grease 2 large baking trays. In a bowl, sift together the flour, sugar, and a pinch of salt. Let it sit aside for now.
  • In a saucepan over medium heat, melt butter with 220ml water. Once melted, increase heat to high and bring to a rapid boil. Stir in the flour mixture, then remove from heat and vigorously beat with a wooden spoon for 1-2 minutes until a thick paste forms. Return to low heat and beat for 1 more minute until dough pulls away from the pan's sides.
  • Place the dough into an electric mixer. Gradually add eggs one at a time, ensuring thorough mixing after each addition until the dough is smooth, glossy, and thick enough to drop off a spoon easily.
  • Fill a piping bag with the dough using a 1cm plain nozzle. Pipe 3cm-wide rounds onto prepared trays, spaced 2cm apart to yield 30 profiteroles. Bake on the top shelf in batches for 15-18 minutes until puffed, golden, and crispy. After baking, pierce the bottom of each profiterole with a knife to release steam. Allow them to cool completely on a wire rack.
  • Make the salted caramel filling by melting butter, golden syrup, brown sugar, and 1/2 teaspoon sea salt flakes in a small saucepan over medium-low heat. Stir for 2-3 minutes until the sugar dissolves. Let it cool to room temperature. In a bowl, whisk cream with icing sugar and vanilla seeds until soft peaks form. Fold the whipped cream into the cooled caramel, then chill for 10 minutes until cold and firm.
  • In a saucepan over medium heat, warm the cream until it's just about to boil. Remove from heat and stir in the chocolate until melted and smooth. Let it cool slightly before using.
  • Transfer the caramel filling into a piping bag with a 5mm plain nozzle. Fill the profiteroles by inserting the nozzle into each pierced hole. Create a tower of profiteroles on a serving plate (use toothpicks to secure, if necessary). Finally, drizzle with chocolate sauce, add a touch of gold leaf for garnish, and serve promptly.

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