Profiteroles with Pastry Cream and Caramel Sauce

Ingredients

• Butter 5 oz
• Wheat Flour 5 oz
• Salt ¼ spoons
• Chicken Egg 4 pieces
• Gelatin 0 oz
• Milk 15 fl oz
• 10% cream 5 fl oz
• Vanilla Pod 1 piece
• Whole egg 6 pieces
• Sugar 15 oz

Step-by-Step Guide

Step 1

Soak the gelatin in a small amount of water. In a separate saucepan, combine the milk, 100 g of cream, and a vanilla pod, split in half. If desired, you can scrape the seeds from the vanilla pod and add them to the milk mixture. Bring to a gentle simmer.

Step 2

Meanwhile, whisk together the egg yolks (having separated them from the whites), 135 g of sugar, 70 g of flour, and a pinch of salt. Gradually pour in the milk mixture, stirring well to avoid lumps. If desired, this can also be done in a blender.

Step 3

Pour the mixture into a saucepan. Heat the sauce over low heat, stirring constantly, until it thickens and bubbles form on the surface. This will take about a minute. Stir in the gelatin and immediately remove from heat to prevent the mixture from burning. Pour into a bowl and cover with plastic wrap, pressing it tightly against the sauce. Refrigerate for 3 hours. If lumps have formed in the sauce, strain it through a sieve after it has cooled.

Step 4

For the dough, in a small saucepan, heat 1 cup of water and melt 90 g of butter, diced into small cubes. Reduce the heat to low, add 140 g of flour and ¼ teaspoon of salt. Stir and cook the dough until it begins to pull away from the sides of the saucepan, about 1 minute. Transfer to a large bowl. Using a mixer, incorporate 4 eggs one at a time, mixing well after each addition. Cover with plastic wrap and let cool for 1 hour.

Step 5

Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper. Transfer the dough into a pastry bag fitted with a round tip. Pipe small balls onto the prepared baking sheet, leaving about 1 cm (0.4 inches) between them. Flatten the tops with damp fingertips. Bake until golden brown, about 23 minutes. Remove from the oven, poke each ball with the tip of a knife, and allow to cool.

Step 6

For the caramel sauce, heat 265 g of sugar and 1/3 cup of water over low heat until the sugar dissolves. Increase the heat and, without stirring, cook the caramel until it reaches a beautiful amber color. Occasionally, you can brush the edges of the saucepan with a silicone brush dipped in water. Add 100 g of cream, the butter, mix well with a whisk, and remove from heat.

Step 7

Transfer the cooled cream into a pastry bag. Fill the profiteroles with the cream and dip each one in caramel sauce.