Profiteroles with Cream and Caramel

Ingredients

• 400 g Water
• 200 g Butter
• Salt (a pinch)
• 250 g Flour
• 8 Eggs
• Powdered sugar (for dusting)
• 350 g Sour cream 30%
• 350 g Heavy cream 33%
• 100 g Powdered sugar (for the cream)
• 200 g Sugar
• 100 g Butter (for the caramel)
• 150 g Heavy cream (for the caramel)

Steps

1. 1

   Prepare the choux pastry: combine the water, 200 g butter, and a pinch of salt in a saucepan. Bring to a boil.

2. 2

   Add all the flour (250 g) to the boiling mixture and quickly stir with a spatula until the dough forms a ball and begins to pull away from the sides of the saucepan. Remove from the heat and let cool slightly.

3. 3

   Add the 8 eggs to the dough one at a time, mixing thoroughly after each addition until smooth.

4. 4

   Using a piping bag or a spoon, place small portions of the dough on a baking sheet lined with parchment paper.

5. 5

   Bake in a preheated oven until golden brown (it is recommended to start at 200°C, then reduce the temperature to 170-180°C). Do not open the oven during baking.

6. 6

   For the cream, whip the chilled sour cream (350 g), heavy cream (350 g), and powdered sugar (100 g) until stiff peaks form.

7. 7

   For the caramel, melt the sugar (200 g) in a saucepan until amber-colored. Add 100 g butter and stir, then carefully pour in the hot heavy cream (150 g). Cook until smooth and let cool.

8. 8

   Fill the cooled profiteroles with the cream through a small opening or by cutting them in half.

9. 9

   Drizzle the finished pastries with caramel and dust with powdered sugar before serving.

Notes

It is important to use well-chilled ingredients for the cream for better whipping. Be careful when making the caramel, as the mixture will bubble vigorously when the cream is added.

Nutrition per serving

• dessert
• baking
• profiteroles
• choux pastry
• caramel
• sweet