Sunday, August 17, 2014

Salted butter and caramel profiteroles - recipe (including photos)

Ingredients for the choux pastry:
  • 220 milliliters of water
  • 100 grams of flour
  • 85 grams of butter
  • 2 eggs
  • salt

Boil the water together with the salt and the butter.

When it starts boiling, remove the pot from the fire, add the flour and mix fast.

Add the eggs, one by one.

Form the profiteroles using a piping bag and let them in the preheated oven at 180 degrees Celsius for 20-25 minutes or until golden.

Ingredients for the filling
  • 300 milliliters of milk
  • 150 grams of fresh cream
  • 50 grams of sugar
  • 25 grams of flour
  • 2 eggs
  • 1 vanilla sugar

Beat the eggs for a few minutes with 20 grams of sugar.
Add the flour and mix.

Melt the remaining sugar.
When the sugar is melted, add the milk and the vanilla sugar and let it boil for a few minutes.

Add the egg/flour mixture and mix slowly until thick.

Put the pot aside, add the butter and mix.
Let it cool!

When the pastry cream is cooled add the cream and mix slowly.

Now you can fill in the profiteroles.


The original recipe can be found here



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