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Delicious salted caramel profiteroles topped with creamy caramel sauce.

Salted Caramel Profiteroles

Elegant and scrumptious salted caramel profiteroles filled with creamy goodness and topped with salty caramel, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the choux pastry
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 4 large eggs
For the filling
  • 1 cup heavy cream For whipped filling
For the salted caramel sauce
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream Be careful of bubbling
  • 1 teaspoon flaky salt For topping

Method
 

Preparing the choux pastry
  1. In a saucepan, combine water, butter, and salt. Bring to a boil.
  2. Stir in the flour until a dough forms, then cook for a couple of minutes until it pulls away from the pan.
  3. Remove from heat and cool for a few minutes.
  4. Beat in the eggs one at a time until the dough is smooth and glossy.
  5. Pipe or spoon small mounds onto a baking sheet lined with parchment paper.
  6. Bake at 400°F (200°C) for about 20-25 minutes until puffed and deep golden.
Making the salted caramel sauce
  1. In a saucepan, heat the sugar over medium heat until it melts and turns amber.
  2. Once melted, carefully add butter and stir until melted and combined.
  3. Slowly add the cream while stirring, being cautious of bubbles.
  4. Stir in flaky salt and let it cool slightly.
Assembling the profiteroles
  1. Poke a tiny hole in the bottom of each choux shell to let steam escape.
  2. Fill each shell with whipped cream.
  3. Drizzle with salted caramel sauce just before serving.

Notes

Avoid opening the oven too early while baking the shells to ensure they puff properly. Fill the profiteroles right before serving for the best texture.