Dulce de Leche Profiteroles

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleaning.

2. 2

   In a medium saucepan, combine the milk, water, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 180°C (350°F).

   Tip: Use a candy thermometer for accurate temperature control.

3. 3

   In a separate saucepan, combine the granulated sugar and 50g of unsalted butter. Heat over low heat, stirring occasionally, until the mixture reaches 160°C (320°F).

   Tip: Don't stir too much, as this can cause the mixture to crystallize.

4. 4

   Remove the sugar mixture from the heat and slowly pour in the hot milk mixture, whisking constantly. The mixture will bubble and steam vigorously.

   Tip: Be careful, as the mixture can splatter.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 190°C (375°F).

   Tip: This should take about 10 minutes.

6. 6

   Remove the saucepan from the heat and let cool slightly. Add the large eggs one at a time, whisking until fully incorporated.

   Tip: Don't overmix, as this can result in dense choux pastry.

7. 7

   Add the unsalted butter, one tablespoon at a time, whisking until fully incorporated.

   Tip: Make sure the butter is fully melted before adding the next tablespoon.

8. 8

   Transfer the dough to a piping bag fitted with a large round tip. Pipe small, round balls onto the prepared baking sheet.

   Tip: Leave about 1 inch of space between each profiterole.

9. 9

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

   Tip: They should be puffed and firm to the touch.

10. 10

    Allow the profiteroles to cool completely on the baking sheet. Then, fill with dulce de leche and dust with confectioners' sugar.

    Tip: Serve immediately, or store in an airtight container at room temperature for up to 2 days.

11. 11

    Optional: dust the profiteroles with additional confectioners' sugar before serving.

    Tip: This adds a nice textural element to the dessert.