Salted Caramel Profiteroles
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making salted caramel profiteroles at home is easier than you might think, and I'm thrilled to share this recipe with you. These elegant little pastries look fancy but come together in just under an hour, making them perfect for impressing guests without spending all day in the kitchen. The best part? You probably have most of the ingredients on hand already. Eggs provide excellent protein to keep you satisfied, while the delicate choux pastry creates those signature airy puffs that contrast beautifully with the rich caramel and flaky sea salt. Trust me, once you nail this technique, you'll find yourself making these again and again.
Ella x
Ingredients
- 250 gall-purpose flour(for pastry)
- 100 gunsalted butter(softened)
- 5 gsalt(for pastry)
- 200 ggranulated sugar(for caramel)
- 100 glight brown sugar(for caramel)
- 150 mlwhole milk(for caramel)
- 2 egglarge eggs(for pastry)
- 5 gflaky sea salt(for garnish)
- 150 gcaramel sauce(store-bought or homemade)
- 1 eggegg yolk(for caramel)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿aF). Line a baking sheet with parchment paper.
Tip: Use a baking sheet with a non-stick surface for easier pastry removal.
- 2
In a medium bowl, whisk together the flour, salt, and softened butter until a dough forms.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until smooth and pliable.
Tip: If the dough becomes too sticky, add a small amount of flour to help it come together.
- 4
Roll the dough out to a thickness of 5mm (1/4 inch) and use a cookie cutter or the rim of a glass to cut out circles.
Tip: You should be able to get about 20-25 circles from the dough.
- 5
Place the pastry circles on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each profiterole.
Tip: You can also use a piping bag with a large round tip to pipe the pastry into circles.
- 6
Bake the profiteroles for 15-20 minutes, or until they are golden brown and puffed.
Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.
- 7
Allow the profiteroles to cool completely on a wire rack.
Tip: This will help them hold their shape when filled with the caramel.
- 8
To make the caramel, combine the granulated sugar, light brown sugar, and milk in a medium saucepan.
Tip: Use a heavy-bottomed saucepan to prevent the caramel from scorching.
- 9
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the caramel turns a deep amber color.
Tip: Be careful not to burn the caramel.
- 10
Remove the saucepan from the heat and slowly pour in the egg yolk, whisking constantly.
Tip: This will help the caramel thicken and emulsify.
- 11
Allow the caramel to cool and thicken before filling the profiteroles.
Tip: You can also add a pinch of flaky sea salt to the caramel for extra flavor.
- 12
To assemble the profiteroles, split each one in half horizontally using a serrated knife.
Tip: Be careful not to cut yourself on the sharp edges.
- 13
Spoon a small amount of caramel into the bottom half of each profiterole, then top with the top half.
Tip: You can also drizzle the caramel over the top of each profiterole for a more rustic look.
- 14
Sprinkle the tops of the profiteroles with flaky sea salt and serve immediately.
Tip: You can also store the profiteroles in an airtight container in the refrigerator for up to 2 days.
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