Filled profiteroles with vanilla cream and caramel sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Caramelise 100 g sugar in a frying pan until golden brown. Add 150 g cream carefully and boil the caramel while stirring. Pour the sauce into a bowl and let it cool down (keep it cold). Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a lump.

2. 2

   Put the dough into a mixing bowl and immediately stir in 1 egg. Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 8 (relatively flat) cream puffs each onto 2 baking trays (approx. 32 x 37 cm) lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the finished cream puffs from the oven and let them cool down. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Whip 300 g cream and vanilla pulp until stiff, adding 1 tbsp. sugar. Put the cream into a piping bag with a star-shaped spout.

3. 3

   Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Whip 300 g cream and vanilla pulp until stiff, adding 1 tbsp. sugar. Put the cream into a piping bag with a star-shaped spout. Cut the cream puff through. Pour cream on the bottom and drizzle with caramel sauce. Put the lid on and dust with icing sugar

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
17 g

FATS
16 g

PROTEINS
4 g