how to make Profiteroles at home

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Preheat the oven to 200 degrees Celsius.

Prepare a baking tray with baking paper.

Sift 1 cup of plain flour and add 1 teaspoon of plain white sugar, then set aside.

Crack 4 eggs into a small bowl, whisk with a fork, and set aside.

In a saucepan, combine 75 grams of butter, 1 cup of water, and a pinch of salt over medium heat until the butter melts and the mixture boils.

Once boiling, add the sifted flour and sugar, stirring vigorously until it clumps together and pulls away from the sides of the pan.

Transfer the mixture to a bowl and set a timer for 5 minutes to let it cool.

After 5 minutes, add one third of the beaten eggs, mixing until smooth, then add another third, mixing again, and finally the last third until the mixture is smooth and glossy.

Using a rounded teaspoon, scoop the mixture onto the baking tray, ensuring they are smooth on the sides and rounded on top, placing 15 mounds on the tray.

Bake in the oven for 10 minutes, then reduce the temperature to 180 degrees Celsius and bake for an additional 15-18 minutes, checking at 15 minutes for doneness.

When done, the pastries should feel light; use a skewer or knife to poke holes in them to release steam, then return to the oven for 3 minutes.

Remove from the oven and let cool on the bench or a cooling rack.

For the cream filling, measure out 600 mL of cream, reserving 1/3 cup in the fridge for later caramel preparation.

In a bowl, combine the remaining cream with 2 tablespoons of icing sugar and 1 teaspoon of vanilla extract, then whip until soft peaks form.

Fill the pastries with whipped cream using a piping bag or by cutting the tops off and spooning in the cream.

For the salted caramel, in a saucepan, combine 100 grams of chopped butter, 1/2 cup of firmly packed brown sugar, 1/3 cup of cream, 1 tablespoon of golden syrup, and 1 teaspoon of salt over low to medium heat, stirring continuously until it simmers.

Set a timer for 2 minutes and keep stirring; once done, remove from heat and let cool for 15 minutes.

Stir the caramel well, then drizzle it over the filled pastries and let them sit for 10 minutes to start setting.

After 10 minutes, place the pastries in the fridge to set without covering them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens