Caramel Profiteroles

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Make sure to grease the paper with a little bit of butter for easy removal.

2. 2

   In a medium saucepan, combine the milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil over.

3. 3

   Remove the saucepan from the heat and let it cool slightly.

4. 4

   Add the eggs one at a time to the saucepan, whisking well after each addition.

   Tip: Make sure to whisk thoroughly to avoid lumps.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and forms a smooth, shiny dough.

   Tip: This should take about 5-7 minutes.

6. 6

   Transfer the dough to a piping bag fitted with a large round tip.

   Tip: Make sure the tip is securely attached to the piping bag.

7. 7

   Pipe the dough into small, round balls, about 1 1/2 inches in diameter. Tap the baking sheet gently to remove any air bubbles.

   Tip: Make sure the balls are evenly sized for even cooking.

8. 8

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

   Tip: Check them frequently to avoid overcooking.

9. 9

   While the profiteroles are still warm, fill them with caramel sauce using a piping bag or a spoon.

   Tip: Make sure to fill them until they are almost full, as they will absorb some of the caramel as they cool.

10. 10

    Serve the profiteroles warm, dust with powdered sugar if desired.