Profiteroles with vanilla cream filling and caramel threads

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   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 as a lump from the bottom of the pot (burn off). Put the dough into a mixing bowl and stir in the eggs one by one with the whisk of the hand mixer. Pour the choux pastry into a piping bag with a central star-shaped spout and spray 20 small (relatively flat) profiteroles onto a baking tray lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take the finished cream puffs out of the oven and let them cool down.

2. 2

   Whip cream until stiff, adding vanilla sugar and 1 teaspoon of sugar. Pour cream into a piping bag with a small perforated spout. Prick a hole in the bottom of the profiteroles and fill with the cream. Shortly before serving, caramelise 75 g sugar in a small pot or pan until golden brown. Allow the caramel to cool slightly until it starts to form threads. Use a fork to make caramel firm in threads on a piece of baking paper. Decorate profiteroles with caramel threads

3. 3

   1 hour waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
12 g

FATS
8 g

PROTEINS
3 g