Caramel Profiteroles



  • 100 g butter
  • 200 ml water
  • Pinch of salt
  • 200 g plain flour
  • 5 eggs, lightly beaten


  • In a large saucepan melt the butter with the water & salt – bring to boil
  • Remove from heat – in 1 lot add all of the flour – beat well to combine
  • Return to the heat – continue to beat over the heat for a few minutes
  • Transfer to an electric mixer – beat until no longer hot but still warm (approx 2 minutes)
  • Add the beaten egg in 4 – 5 batches – only add the last lot if consistency is not there yet
  • Put in pipping bag – chill until stiff
  • Pre-heat oven to 220 degrees
  • Pip batter onto baking paper trays – flatten peaks with wet finger
  • Bake for 6-8 minutes – turn down to 170 degrees & bake a further 8-10 minutes till golden brown
  • Cool on wire rack upside down – prick bottom with skewer

Custard Filling


  • 3 egg yokes
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tspn salt
  • 3/4 tspn vanilla extract


  • Beat egg yolks in medium bowl – gradually stir in the milk
  • Mix sugar, cornstarch and salt in large heavy saucepan. Stir in a small amount of milk mixture and mix well to make a smooth paste. Gradually stir in remaining milk mixture until well blended.
  • Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
  • Boil and stir 1 minute – Remove from heat immediately.
    Cool quickly – Set saucepan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling.
  • Stir in vanilla.
  • Put in fridge for at least 1 hour.

Caramel Frosting


  • 2 Tblsn butter
  • 3 Tblsn milk
  • 1/2 cup brown sugar
  • 1 cup icing sugar
  • 1/2 tspn vanila extract
  • Salt – to taste


  • In a saucepan over medium heat, melt the butter, milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat, and beat in 1/2 cup icing sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup icing sugar. Add more milk if the mixture is too thick.

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