Profiteroles with Caramel Sauce

Profiteroles with Caramel Sauce Recipe from Chile

Region / culture: Chile | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Profiteroles with Caramel Sauce is a classic French dessert that consists of light and airy choux pastry puffs filled with a rich pastry cream and drizzled with a decadent caramel sauce. This indulgent treat is perfect for special occasions or as a sweet ending to a delicious meal.

History

The origins of profiteroles can be traced back to France, where they were first created in the 16th century. The name "profiterole" is derived from the French word "profiter," which means to profit or benefit. These delightful pastries were originally served as a savory dish, filled with a creamy cheese mixture. Over time, they evolved into a sweet dessert, filled with pastry cream or ice cream and topped with chocolate or caramel sauce.

Ingredients

Puffs

1 cup water
0.5 cup (1 stick) unsalted butter, cut into pieces
1 cup all-purpose flour
0.25 tsp salt
4 large eggs

Filling

1 tbsp water
0.5 tsp unflavored gelatin
2 cups whole milk
0.67 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
0.67 cup sugar
0.5 cup all-purpose flour
pinch of salt

Sauce

1.33 cups sugar
0.33 cup water
0.67 cup whipping cream
0.25 cup (0.5 stick) butter, cut into cubes

How to prepare

Puffs

Bring 1 cup of water and butter to a boil in a heavy medium saucepan.
Reduce the heat to low and add flour and salt.
Stir until the mixture is smooth and pulls away from the sides of the pan, forming a ball. This should take about 1 minute.
Transfer the mixture to a large bowl.
Using a handheld mixer, beat in the eggs one at a time, blending well after each addition.
Cover the dough loosely with plastic wrap.
Let the dough stand until it cools, approximately 1 hour.
Preheat the oven to 425°F (218°C).
Lightly butter 2 large baking sheets.
Spoon the dough into a pastry bag fitted with a 0.5 inch plain tip.
Pipe 1 inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
Using moistened fingertips, smooth the rounds.
Bake until the puffs are golden brown and puffed, about 23 minutes.
Remove the puffs from the oven and turn off the heat.
Pierce the side of each puff with the tip of a small knife.
Return the puffs to the oven and let them stand for 10 minutes with the door ajar.
Remove from the oven and let them cool completely.

Filling

Place 1 tbsp of water in a small bowl.
Sprinkle gelatin over the water.
Bring milk, cream, and vanilla bean to a simmer in a heavy large saucepan.
Whisk egg yolks, sugar, flour, and salt in a large bowl to blend.
Gradually whisk in the hot milk mixture and return it to the saucepan.
Whisk over medium heat until the filling thickens and boils, about 1 minute.
Stir in the gelatin mixture.
Transfer the filling to a medium bowl.
Press plastic wrap directly onto the surface of the filling and chill it until cold, about 3 hours.
Spoon the pastry cream filling into a pastry bag fitted with a 0.25 inch plain tip.
Insert the tip into a cut on each puff and fill it with cream.

Sauce

Stir sugar and 0.33 cup of water in a heavy large saucepan over medium-low heat until the sugar dissolves.
Increase the heat to high and boil without stirring until the syrup turns a deep amber color. Occasionally brush down the sides of the pan.
Add cream (the mixture will bubble vigorously).
Whisk in butter.
Remove from heat.
Place 4 puffs on each side plate.
Drizzle the puffs with warm caramel sauce.

Variations

Try filling the profiteroles with different flavored pastry creams, such as chocolate, coffee, or pistachio.
Drizzle the puffs with chocolate sauce or raspberry coulis instead of caramel sauce for a different flavor profile.
Add chopped nuts or sprinkles on top of the caramel sauce for added texture and visual appeal.

Cooking Tips & Tricks

Be sure to let the choux pastry dough cool before adding the eggs to prevent them from scrambling.

- Use a pastry bag fitted with a plain tip to pipe the dough onto the baking sheets for uniform puffs.

- Pierce the side of each puff with a knife after baking to release steam and prevent them from becoming soggy.

- Chill the pastry cream filling before piping it into the puffs for a smoother and more stable filling.

Serving Suggestions

Serve profiteroles with caramel sauce as a decadent dessert after a dinner party or special occasion. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Be sure to cook the choux pastry dough until it forms a smooth ball to ensure light and airy puffs.

- Whisk the pastry cream filling constantly to prevent lumps and ensure a smooth texture.

- Monitor the caramel sauce closely to prevent it from burning and becoming bitter.

Ingredient Substitutions

Use margarine or vegetable shortening as a substitute for butter in the choux pastry dough.

- Substitute cornstarch for the gelatin in the pastry cream filling.

- Use coconut cream or almond milk as a dairy-free alternative in the pastry cream filling.

Make Ahead Tips

The choux pastry dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

- The pastry cream filling can be made a day in advance and chilled in the refrigerator until ready to use.

- The caramel sauce can be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the profiteroles on a platter and drizzle the caramel sauce over the top for a stunning presentation. Garnish with fresh berries, mint leaves, or edible flowers for a pop of color.

Pairing Recommendations

Pair profiteroles with caramel sauce with a glass of dessert wine, such as Sauternes or Muscat, for a perfect sweet ending to your meal. Alternatively, serve them with a cup of espresso or cappuccino for a delightful coffee pairing.

Storage and Reheating Instructions

Store any leftover profiteroles in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (177°C) for 5-10 minutes until warmed through. Do not microwave as it may make the puffs soggy.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Calcium: 110mg per serving

Iron: 1mg per serving

Alergens

Contains: Eggs, Milk, Wheat

Summary

Profiteroles with Caramel Sauce are a rich and indulgent dessert that is high in carbohydrates and fats. They also provide a good source of protein and essential vitamins and minerals. However, they may not be suitable for individuals with allergies to eggs, milk, or wheat.

Summary

Profiteroles with Caramel Sauce are a delightful and indulgent dessert that is sure to impress your guests. With light and airy choux pastry puffs filled with a rich pastry cream and drizzled with a decadent caramel sauce, this dessert is perfect for special occasions or as a sweet treat any time. Enjoy the combination of flavors and textures in this classic French dessert!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own grandmother. She was a wonderful cook who had a knack for creating delicious dishes out of simple ingredients.

One sunny afternoon, while we were baking in the kitchen together, my grandmother pulled out an old, tattered recipe book from her cupboard. She flipped through the pages with a smile on her face, her eyes lighting up as she landed on a page that seemed to be calling out to her. It was a recipe for profiteroles with caramel sauce, a decadent dessert that she had learned from her own mother many years ago.

As she read through the ingredients and instructions, I could see the joy and excitement in her eyes. She explained to me that profiteroles were delicate, airy pastries filled with cream, and that the caramel sauce added a rich and sweet flavor that perfectly complemented the lightness of the pastry. I watched in awe as she effortlessly whipped up the choux pastry dough, piping it onto a baking sheet in perfectly round mounds.

As the profiteroles baked in the oven, the kitchen filled with the warm and comforting aroma of butter and sugar. My grandmother worked on the caramel sauce, carefully melting sugar in a pan until it turned a beautiful golden color. She added a touch of cream and butter, stirring until the sauce was smooth and velvety.

When the profiteroles were golden and puffed, my grandmother removed them from the oven and let them cool slightly. She then gently sliced each one in half and filled them with a luscious vanilla cream. Finally, she drizzled the warm caramel sauce over the top, creating a beautiful and decadent dessert that was almost too pretty to eat.

I remember taking my first bite of the profiterole, the delicate pastry melting in my mouth and the rich caramel sauce coating my tongue. It was a taste sensation unlike anything I had ever experienced before, and I knew in that moment that this recipe would become a cherished family favorite for years to come.

Over the years, I have made these profiteroles with caramel sauce countless times, each time recalling that happy memory of discovering the recipe with my grandmother. I have shared it with friends and family, passing on the tradition of creating beautiful and delicious desserts made with love and care.

As I bake these profiteroles today, I can't help but feel grateful for the knowledge and wisdom that my grandmother passed down to me. Her love of cooking and her joy in sharing her recipes have inspired me to continue to explore the world of food and to create new memories in the kitchen with those I love.

And so, as I sit down to enjoy a plate of profiteroles with caramel sauce, I raise my fork in a silent toast to my grandmother and the happy memories we shared together in the kitchen. Her legacy lives on in every bite of this delicious dessert, reminding me of the power of food to bring joy and connection to all who gather around the table.