Toffee Profiteroles
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These toffee profiteroles are my go to dessert when I want to impress without spending all day in the kitchen. With just 45 minutes from start to finish, they're surprisingly simple to whip up for a dinner party or special treat. The combination of buttery choux pastry filled with creamy toffee bits and drizzled with caramel sauce creates that fancy bakery feel at a fraction of the cost. Plus, the eggs in this recipe provide quality protein that helps keep you satisfied, so you won't feel like you need to eat the whole batch in one sitting, though I won't judge if you do. The sea salt sprinkle on top is my favorite touch because it perfectly balances all that sweetness.
Ella x
Ingredients
- 250 gall-purpose flour
- 2 gbaking powder
- 1 gsalt
- 120 gunsalted butter(softened)
- 150 ggranulated sugar
- 2 egglarge eggs
- 120 mlwhole milk
- 100 gtoffee bits
- 50 gcaramel sauce
- 1 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: to prevent sugar crystallization, place the baking sheet in the oven for 5 minutes before baking.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
Tip: Use a stand mixer for easier mixing.
- 4
Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Be careful not to overmix.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Avoid overmixing.
- 6
Gradually add the milk, mixing until the dough comes together in a ball.
Tip: If the dough is too dry, add a little more milk.
- 7
Transfer the dough to a piping bag fitted with a large round tip.
Tip: Squeeze out small balls of dough, about 1 1/2 inches in diameter.
- 8
Pipe the dough into balls, about 1 inch apart on the prepared baking sheet.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 9
Bake for 18-20 minutes, or until the profiteroles are golden brown.
Tip: Rotate the baking sheet halfway through baking.
- 10
Allow the profiteroles to cool completely on a wire rack.
- 11
Once cool, fill a piping bag with toffee bits and pipe into the cooled profiteroles.
Tip: Squeeze gently to avoid bursting.
- 12
Drizzle with caramel sauce and sprinkle with sea salt.
Tip: Optional: add a pinch of flaky sea salt for extra flavor.
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