Salted Caramel and Chocolate Profiteroles
The Perfect Bite...
I love a good profiterole. Something about that golden, puffed-up dough, crisp on the outside and light as air on the inside. But we're not stopping there…we're filling them with a salted caramel cream that’s just the right amount of rich, with a hint of salt to keep things interesting. Then, because why not, we’re drizzling over dark chocolate like we have absolutely no reason not to!! These little bites of joy are perfect for any time you want to impress, or simply indulge (which, let's be real, is every day).
Makes: 30–36 profiteroles (Serves 8–10)
Ingredients
For the Profiterole Rolls
100g unsalted butter
250ml water
150g plain flour
4 eggs
Pinch of Lake Deborah salt
For the Salted Caramel Cream
50g unsalted butter
2 tbsp golden syrup
2 tbsp brown sugar
450ml thickened cream
1 tsp vanilla extract
For the Chocolate Sauce
150g dark chocolate
Method
For the Profiterole Rolls
Preheat the oven to 200°C fan-forced. Line three baking trays with baking paper. Melt the butter in a medium saucepan over medium heat. Add the water and bring to a vigorous simmer. Add the sifted flour and Lake Deborah salt, then stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove from the heat and let cool for 8-10 minutes (this will stop the eggs from scrambling when added).
Add the eggs one at a time, stirring well between each addition. The mixture might look like it’s split at first-just keep mixing until it turns smooth, glossy, and paste-like.
Transfer the dough to a piping bag fitted with a round nozzle. Pipe 3 tsp-sized rounds onto the trays, leaving about 3cm between each. Dip your finger in water and gently press down any peaks.
Bake for 15-17 minutes, until puffed and golden. Remove from the oven, reduce the temperature to 160°C. Pierce each puff with a small knife to release steam, and return to the oven for another 5-7 minutes until crisp. Cool completely on a wire rack.
For the Salted Caramel Cream
Meanwhile, combine the butter, golden syrup, brown sugar and Lake Deborah Salt in a small saucepan over medium-low heat. Cook, stirring regularly, for 2-3 minutes, until the sugar has dissolved, then cool to room temperature.
In a stand mixer or using electric beaters, whisk the cream and vanilla extract until soft peaks form. Fold the cooled caramel into the cream, then chill for 5-10 minutes. Once cooled, pipe the chilled salted caramel cream into the profiteroles through the steam hole on the bottom. Alternatively, you can slice them in half and pipe the filling between the two halves.
For the Chocolate Sauce:
Melt the chocolate in a small saucepan, or microwave-safe bowl, and drizzle over the profiteroles or dip them generously. Serve immediately.