Caramel Profiterole

Hello Dear Friends,

There is a moody mood again in Istanbul today. The rain, which lasted for 2 days, didn't hit enough, and the rain did not open us up. In such stunning weather, I think everyone wants sweets at least as much as I do :)

Caramel profiteroles is a recipe that you will never forget when you prepare it properly. I may have lost one of my fingers while I was preparing it :) If my wife underlined that it was the most perfect dessert she has ever eaten when she tried it, it means that it was dessert.

I had prepared a step-by-step recipe for caramel sauce before. You can find the construction process photos here.

Choux, the mother of both profiteroles and eclairs, You can see the construction stages here.

The main tricks to follow while preparing this recipe are as follows:

• First of all, you should definitely not open the oven door for the first 20 minutes while cooking these balls, otherwise the delicate dough you have prepared with care will go out.
• While preparing the pastry cream, do not boil the liquid mixture on the stove, do not rattle on low heat, otherwise the eggs you whipped may be cut during addition.
• The caramel sauce you prepared will thicken as it stands. If you have prepared it beforehand and kept it waiting, it will be sufficient to heat it quickly without pouring it on the profitetols.

Love…

Ingredients for Caramel Profiterole Recipe

For the caramel sauce:

• 225 grams of water
• 315 gr granulated sugar
• 200 g cream (canned milk cream)

For the Profiterole Dough:

• 75 ml water
• 75 ml milk
• 85 gr. Fame
• 2 pieces of eggs
• 30 ml cream
• 70 gr. Butter
• ¼ teaspoon of salt
• 1 teaspoons of sugar

Cream Patisserie – For Pastry Cream:

• 350 ml milk
• 150 ml cream
• 110 gr granulated sugar
• 1 stick of vanilla or 1 packet of vanilla
• 1 pieces of eggs
• 4 egg yolks
• 40 gr. Corn starch

How to Make Caramel Profiterole Recipe?

1. We can start making caramel profiteroles by first preparing our cream patisserie. Heat the milk, cream, essence in the vanilla stick (you just need to split the stick and scrape with a knife to get the essence) and half the sugar in a heavy-handled saucepan over low heat.
2. Beat the eggs and yolks with the remaining sugar with the whisk attachment of the Hotpoint Multi Blender. When the eggs and sugar become folded where they flow, which is called the consistency of kurela, add the cornstarch to the eggs 2 to 3 times.
3. Add the beaten egg mixture to the slightly boiling liquid mixture while stirring continuously and quickly. Remove from heat when it thickens.
4. Pour into a large bowl to cool quickly and then put in the fridge. Your cream patisserie mix can stay in the fridge for a few days. (If it gets harder than the squeezing consistency, it will be enough to whisk it with a robot to bring it back to the squeezing consistency.)
5. For the profiteroles, bring the water, milk, cream and butter to a boil on the stove.
6. Add all the powdered ingredients and mix thoroughly with a whisk and turn off the stove.
7. Take it into the mixer bowl and whisk (metal bowl will accelerate its cooling)
8. Add the eggs one by one to the warm mixture and continue beating at low speed.
9. Transfer the dough you prepared to the piping bag. It will be a soft and semi-fluid dough. Squeeze in the size of a coin, leaving a 3-4 cm gap between them on a greased paper-lined tray.
10. To smooth them, wet your finger with water and straighten the protrusion on the meringue you squeezed.
11. Bake in a preheated oven at 170 degrees for 30 minutes. Never open the oven door for the first 20 minutes while it is cooking.
12. Take the cooked profiteroles balls out of the oven and let them cool.
13. You don't need to cut the profiteroles one by one to squeeze the cream into the profiteroles, which you are sure to be cold, if you want, fill all the profiteroles with cream by making a small hole in the base of the profiteroles with the tip of the squeezing bag.
14. Then, on the plate you will serve or on a wire, pour the caramel on the profiteroles with the help of a spoon. (If your caramel sauce is frozen while making this preparation, it will be enough to heat it a little.)