Butterscotch Profiteroles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. 3

   In a large saucepan, combine butter, granulated sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: The mixture should turn a deep amber color.

5. 5

   Remove the saucepan from the heat and carefully whisk in the milk and eggs.

   Tip: The mixture will bubble and steam vigorously.

6. 6

   Gradually whisk in the flour mixture until smooth.

   Tip: The mixture should be thick and free of lumps.

7. 7

   Return the saucepan to medium heat and cook, stirring constantly, until the dough comes away from the sides of the pan.

   Tip: This should take about 2-3 minutes.

8. 8

   Remove the dough from the heat and let cool slightly.

9. 9

   Spoon the dough through a star tip into a piping bag. Pipe small balls onto a parchment-lined baking sheet.

   Tip: Space the balls about 2 cm apart.

10. 10

    Bake for 15-20 minutes, or until the profiteroles are golden brown.

    Tip: They should be firm to the touch.

11. 11

    Allow the profiteroles to cool completely on a wire rack.

12. 12

    To make the butterscotch cream, combine butterscotch syrup and heavy cream in a small saucepan. Bring to a simmer over medium heat.

    Tip: Whisk constantly until the cream has thickened slightly.

13. 13

    Remove from heat and let cool to room temperature.

14. 14

    To assemble the profiteroles, fill a piping bag with the butterscotch cream.

    Tip: Pipe into the cooled profiteroles through a small round tip.

15. 15

    Serve immediately, or refrigerate for up to 2 days.