Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups caramel sauce
- 1 teaspoon sea salt flakes
Special equipment needed:
- Piping bag with a round tip
- Baking sheet
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add flour to the saucepan and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let it cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition, until the mixture is smooth and shiny.
6. Transfer the mixture to a piping bag with a round tip.
7. Pipe 1-inch mounds onto a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the profiteroles are golden brown and puffed.
9. Remove from the oven and let them cool completely.
10. In a small saucepan, heat the caramel sauce over low heat until it is warm and pourable.
11. Dip the top of each profiterole into the caramel sauce and place them on a serving plate.
12. Sprinkle sea salt flakes over the caramel sauce.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 20-24 profiteroles.
Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 18g
Protein: 3g
Sodium: 160mg
Sugar: 12g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Homemade caramel sauce can be used instead of store-bought caramel sauce.
- Regular table salt can be used instead of sea salt flakes.
Variations:
- Chocolate ganache can be used instead of caramel sauce.
- Powdered sugar can be sprinkled over the profiteroles instead of sea salt flakes.
- Chopped nuts can be added on top of the caramel sauce.
Tips and tricks:
- Make sure to beat the eggs well after each addition to avoid lumps in the mixture.
- Use a piping bag with a round tip to make even-sized profiteroles.
- Let the profiteroles cool completely before dipping them in the caramel sauce to avoid the sauce from melting.
Storage instructions:
Store the profiteroles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the profiteroles in the oven at 350°F (180°C) for 5-7 minutes or until they are warm.
Presentation ideas:
Arrange the profiteroles on a serving plate in a circular pattern.
Garnishes:
Sprinkle sea salt flakes over the caramel sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These profiteroles can be served as a dessert on their own.
Troubleshooting advice:
- If the profiteroles are not puffing up, the oven may not be hot enough.
- If the profiteroles are too dry, the mixture may have been overcooked.
Food safety advice:
Make sure to store the profiteroles in an airtight container in the refrigerator to avoid bacterial growth.
Food history:
Profiteroles are a French dessert made from choux pastry filled with cream or custard.
Flavor profiles:
These salted caramel profiteroles are sweet and salty with a crispy choux pastry shell and a gooey caramel center.
Serving suggestions:
Serve these salted caramel profiteroles as a dessert after a dinner party or as a sweet treat with coffee or tea.
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Region: French