Caramel profiteroles recipe, ingredients and preparation! How to make caramel profiteroles?

A completely different recipe for those who want to try profiteroles and caramel…

Caramel profiteroles recipe, it continues to be explored by those who want to try a new flavor. Those who cannot give up dessert, impressive with lots of chocolate sauce, french cuisine one of the most popular flavors Try the profiteroles with caramel sauce flight. Beyond the usual tastes Caramel profiteroles recipe, how to make it, details, tips and ingredients in our news…


Ingredients needed to make Profiterole caramel:

For the dough:

  • 1 glass of water
  • 1 cup of flour
  • 3 eggs
  • 125 grams of margarine
  • 1 pinch of salt

Inner cream:

  • 1 egg
  • 4 egg yolks
  • 40 grams of corn starch
  • 350 ml of milk
  • 150 ml of cream
  • 110 grams of granulated sugar
  • 1 package of vanilla

For the caramel sauce:

  • 1 cup granulated sugar
  • 1 package of liquid cream (milk cream)
  • 30 grams of margarine
  • 1 tablespoon of starch


  • To make caramel profiteroles, you can first start with the cream filling.
  • Heat the milk, cream, vanilla and half the sugar in a heavy-bottomed saucepan over a low heat.
  • Beat the eggs and yolks with the rest of the sugar with a mixer, and when the eggs and sugar begin to thicken, gradually add the cornstarch.
  • Add the whisked mixture to the boiling liquid mixture, stirring slowly, continuously and rapidly. Take it off the heat when it is thicker (consistency of cream filling).
  • Pour the cream filling into a large bowl to cool quickly, then place in the cupboard. The cream can be kept in the fridge for a few days, if the consistency hardens it is enough to whip it.
  • To prepare the profiteroles dough, boil water, milk, cream and butter on the fire. Add all the ingredients, mix well with a mixer and turn off the heat. Add the eggs one at a time to the heated mixture and continue beating with the mixer on low speed.
  • Transfer the mass you have prepared to the piping bag, adjust its consistency to a soft, semi-fluid mass. Press it onto the baking sheet lined with greaseproof paper, leaving 3-4cm space between them, at coin-sized intervals.
  • To smooth the circles, wet your finger with water and straighten the ridges of the squeezed meringues. (It is important visually that they all look the same).
  • Bake the dough balls you have prepared in a preheated oven at 170 degrees for 30 minutes. Do not open the oven door during the first 20 minutes of cooking.

  • Remove the cooked profiteroles from the oven and let them cool, once the dough has cooled in the oven, you can cut them one by one to squeeze the cream onto the profiteroles. If you want to save time, you can fill all the profiteroles with cream by making a small hole in the bottom of the profiteroles with the tip of the pastry cutter.
  • For the caramel sauce, put the sugar in the saucepan. When the sugar melts and starts to brown, add the cream and butter. Finally, turn off the heat when the butter melts, stirring quickly with a spoon.
  • You can pour as much caramel sauce as you want on the profiterole balls you have prepared and filled with cream.

Enjoy your meal.

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