Prep: 30 mins

Cook: 30–35 mins

Makes: 18–20


Ingredients


Choux pastry

  • 125ml water
  • 125ml full cream milk
  • 100g unsalted butter
  • 150g plain flour
  • 4 large eggs, lightly beaten
  • 1 tsp caster sugar
  • ¼ tsp salt


Vanilla cream filling

  • 300ml thickened cream, cold
  • 150g mascarpone
  • 40g icing sugar, sifted
  • 1 tsp vanilla extract


Homemade salted caramel sauce

  • 200g caster sugar
  • 60ml water
  • 90g unsalted butter, cubed
  • 120ml thickened cream, at room temperature
  • ½–1 tsp sea salt flakes, to taste


Method

1. Make the choux pastry

  1. Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
  2. Add the water, milk, butter, sugar and salt to a medium saucepan over medium heat. Stir until the butter melts and the mixture comes to a boil.
  3. Remove from the heat and immediately add all the flour. Stir vigorously with a wooden spoon until a smooth dough forms.
  4. Return to low heat and cook for 1–2 minutes, stirring continuously, until the dough pulls away from the sides of the saucepan and a thin film forms on the base.
  5. Transfer the dough to a mixing bowl and allow to cool for approximately 5 minutes.
  6. Gradually add the beaten eggs, mixing well between additions. The dough should become smooth, glossy and thick enough to hold its shape. You may not need all the egg.
  7. Transfer to a piping bag fitted with a large round nozzle. Pipe approximately 18–20 evenly sized mounds onto the prepared trays, leaving room for expansion.
  8. Smooth any pointed tops with a lightly dampened fingertip.
  9. Bake for 15 minutes, then reduce the oven temperature to 180°C (160°C fan-forced) and bake for a further 15–20 minutes, until puffed, golden and crisp. Avoid opening the oven during the first 25 minutes.
  10. Remove from the oven and carefully pierce each profiterole with a skewer to release steam. Return to the switched-off oven with the door slightly ajar for 5 minutes, then transfer to a wire rack to cool completely.

2. Prepare the vanilla cream

  1. Add the mascarpone, icing sugar and vanilla to a mixing bowl. Beat briefly until smooth.
  2. Pour in the cold thickened cream and whip until thick, fluffy and holding firm peaks. Be careful not to overwhip.
  3. Transfer to a piping bag and refrigerate until ready to use.

3. Make the salted caramel

  1. Add the caster sugar and water to a medium, heavy-based saucepan.
  2. Heat over medium heat, gently swirling the saucepan if needed, until the sugar dissolves.
  3. Allow the mixture to bubble without stirring until it turns a deep golden amber colour.
  4. Remove from the heat and carefully whisk in the cubed butter until combined. The mixture will bubble vigorously.
  5. Slowly pour in the cream while whisking continuously until smooth.
  6. Stir through the sea salt flakes, starting with ½ teaspoon and adjusting to taste.
  7. Allow to cool until thickened but still pourable.

4. Assemble the profiteroles

  1. Using a serrated knife, carefully slice each cooled profiterole horizontally.
  2. Pipe a generous amount of vanilla cream onto the bottom half of each profiterole.
  3. Replace the pastry tops and arrange on a wire cooling rack.
  4. Spoon the salted caramel over the tops, allowing it to naturally drip down the sides.
  5. Finish with a tiny sprinkle of sea salt flakes if desired.


Recipe notes

  • For crisp profiteroles: Ensure the pastry is golden and completely baked before removing it from the oven. Underbaked choux can collapse.
  • For the perfect caramel: Allow the sauce to cool slightly before pouring. Warm caramel creates beautiful drips, but caramel that is too hot will melt the cream filling.
  • Make ahead: The unfilled pastry shells can be stored in an airtight container for up to 2 days and refreshed in a 160°C oven for 5–8 minutes before cooling and filling.
  • Storage: Once filled, refrigerate in an airtight container and enjoy within 24 hours for the best texture.
  • Extra caramel: Store leftover sauce in a sealed jar in the fridge for up to one week. Gently warm before serving.