Ingredients

For the Dough (Choux Pastry):

• Water: 200 ml (¾ cup)
  Provides the liquid necessary for creating steam, which helps the dough rise in the oven, giving the puff pastry its signature lightness.
• Butter: 50 g (1¾ oz)
  Adds richness and flavor, contributing to the delicate texture of the pastry.
• All-Purpose Flour: 150 g (1¼ cup)
  Forms the structure of the dough, allowing the pastry to puff up beautifully when baked.
• Salt: A pinch
  Enhances the flavor and helps balance the sweetness of the filling and glaze.
• Eggs: 4
  Essential for binding the dough together, helping it rise and maintain its shape during baking.

For the Caramel Cream:

• Sugar: 4 tbsp
  Caramelizes to create a rich, golden color and deep flavor in the cream filling.
• Heavy Cream (for cooking): 150 ml (⅔ cup)
  Combines with the caramelized sugar to form a smooth, luscious cream filling.
• Heavy Cream (for whipping): 300 ml (1¼ cups)
  Whipped to create a light, airy texture that blends seamlessly with the caramel for the filling.

For the Vanilla Cream:

• Milk: 400 ml (1⅔ cup)
  The base of the custard, providing a smooth, creamy texture that pairs wonderfully with the choux pastry.
• Vanilla Custard Powder or Cornstarch: 50 g (⅓ cup)
  Used to thicken the milk into a rich, velvety custard.
• Sugar: 4 tbsp
  Sweetens the custard, balancing the flavors and enhancing the overall taste.
• Heavy Cream: 300 ml (1¼ cups)
  Whipped to add a fluffy, airy texture to the vanilla cream, making it light and perfect for filling the profiteroles.

For the Caramel Frosting (optional):

• Sugar: 125 g (⅔ cup)
  Caramelizes to create a glossy, sweet frosting that adds a beautiful shine to the profiteroles.
• Butter: 45 g (1½ oz)
  Adds richness and smoothness to the frosting.
• Heavy Cream: 75 ml (⅓ cup)
  Helps achieve the perfect consistency for the frosting, making it easy to drizzle over the profiteroles.

Steps to Make Caramel Cream Puff Pastry (Profiteroles)

Prep Time: 45 minutes

Cooking Time: 25 minutes (for the pastry) + 15 minutes (for caramel and cream)

Total Time: 1 hour 30 minutes

Servings: 12-14 profiteroles

Step 1: Prepare the Choux Pastry (Dough)

1. Heat the Liquids: In a medium saucepan, combine 200 ml of water, 50 g of butter, and a pinch of salt. Heat over medium heat until the butter is fully melted and the mixture begins to simmer.
2. Add the Flour: Once the mixture is simmering, add 150 g of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough. Continue to cook for 1-2 minutes to remove excess moisture.
3. Cool the Dough: Transfer the dough to a mixing bowl and let it cool for 5 minutes.
4. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. The dough will initially look a bit lumpy, but it will smooth out as you continue to stir.
5. Pipe the Dough: Preheat your oven to 200°C (400°F). Transfer the dough to a piping bag fitted with a round tip. Pipe small rounds (about 2 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each puff.
6. Bake: Bake for 20-25 minutes, or until the puffs are golden brown and have risen. Do not open the oven door during baking to prevent the puffs from deflating. Once baked, remove from the oven and let them cool completely.

Step 2: Prepare the Caramel Cream

1. Caramelize the Sugar: In a saucepan over medium heat, melt 4 tbsp of sugar. Stir occasionally until the sugar turns golden brown and caramelizes.
2. Add the Cream: Once the sugar has caramelized, carefully add 150 ml of heavy cream for cooking. The mixture will bubble up, so stir gently until smooth.
3. Cool: Allow the caramel mixture to cool slightly, then set it aside.

Step 3: Prepare the Vanilla Cream

1. Make the Custard: In a separate saucepan, combine 400 ml of milk with 4 tbsp of sugar. Heat over medium heat until the mixture is hot but not boiling. In a bowl, whisk together 50 g of custard powder (or cornstarch) with a small amount of cold milk to make a smooth paste.
2. Thicken the Custard: Gradually pour the hot milk mixture into the paste, whisking constantly to prevent lumps. Return the mixture to the pan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency.
3. Cool the Custard: Remove the pan from the heat and let the custard cool completely. Once cooled, fold in 300 ml of whipped heavy cream to create a light and airy vanilla cream.

Step 4: Fill the Profiteroles

1. Prepare the Pastry: Once the choux puffs have cooled, carefully cut a small slit in the side of each puff.
2. Fill with Caramel Cream: Using a piping bag, fill each puff with the caramel cream.
3. Fill with Vanilla Cream: After filling with caramel cream, pipe in the vanilla cream to complete the filling.

Step 5: Prepare the Caramel Frosting (Optional)

1. Caramelize the Sugar: In a saucepan, melt 125 g of sugar until it turns golden brown. Stir in 45 g of butter until melted and smooth.
2. Add the Cream: Pour in 75 ml of heavy cream and stir until the frosting reaches a smooth, glossy consistency.
3. Drizzle the Frosting: Drizzle the caramel frosting over the filled profiteroles for a glossy, sweet finish.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 3 g
• Carbohydrates: 28 g
• Fat: 17 g
• Fiber: 1 g
• Sodium: 45 mg

FAQs

Can I make the dough in advance?
Yes, you can prepare the choux dough ahead of time. After making it, let it cool and store it in the fridge for up to 24 hours. Pipe and bake the dough just before serving.

Can I freeze the profiteroles?
Yes, you can freeze the unfilled choux puffs for up to 3 months. To reheat, bake them from frozen at 180°C (350°F) for 10 minutes until warm.

Tips for Making the Perfect Caramel Cream Puff Pastry

• Watch the Caramel: Caramel can burn quickly, so keep an eye on it while it’s melting. Stir gently and ensure the sugar doesn’t overcook.
• Don’t Open the Oven: When baking the choux pastry, avoid opening the oven door until they are golden brown to prevent deflation.
• Whip the Cream Well: Whipping the heavy cream to soft peaks will create the perfect light and airy texture for both the vanilla and caramel creams.

Storage Tips

Refrigeration: Store the filled profiteroles in an airtight container in the refrigerator for up to 2 days. For the best texture, serve within 24 hours.
Freezing: You can freeze the unfilled choux puffs for up to 3 months. Once thawed, fill them with the caramel and vanilla creams before serving.

Conclusion

The Caramel Cream Puff Pastry is the perfect dessert for any occasion, offering a delightful mix of textures and flavors. With its delicate choux pastry, rich caramel cream, and light vanilla cream, each bite is a testament to the timeless appeal of profiteroles. This dessert, with its elegant presentation and indulgent filling, will surely make any celebration or family gathering memorable. Whether served with or without the optional caramel frosting, these puffs are a decadent treat that combines classic techniques with modern indulgence.