Salted Caramel Profiteroles

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.