Caramel Profiteroles Recipe
Caramel Profiteroles with a White Chocolate Caramel Ganache Recipe for Intaba Ridge
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MAKES: ABOUT 24
120gr Salted Butter
124gr (250ml) Cake Flour, sifted
3 whole Eggs
Place the water and butter in a small pot, allow the butter to melt, as soon as the mixture comes to the simmer, remove from the heat.
Add all the flour at one time into the pot off the heat, using a wooden spoon to bring it all together.
Place the pot back on the heat, cook the flour mixture for a minute or two. You will see the mixture coming away from the sides of the pot - this is when it is ready.
Place the mixture into a stainless steel bowl, spread the dough out onto the bowl and mix it around to cool down the dough (remember water boils at 100°C and eggs coagulate at 63°C, so you want this mixture to cool to about 62°C).
Have the whisk attached, add the eggs on at a time. Mixing well between each egg (remember not all the eggs might be necessary to add, this is only a guideline and the tricky part of the recipe) . You are looking for a thick-sticky pastry that will holds its shape.
Place the mixture into a piping bag, fitted with a plain nozzle. Pipe the mixture onto a sheet of grease proof paper into small round sizes.
Place into a preheated oven of 200°c , bake for 15 minutes. Reduce the temperature to 180°C, at this point remove the profiteroles out of the oven. Quickly make a small incision at the base to release steam. Place them back into the oven for another 1O minutes to dry out.
Remove from the oven and place onto a cooling rack.
1 tin (385g) Condensed Milk
Place the tin of condensed milk in a pot covered with water and allow this to boil for 4 hours. Top up the water level continuously.
Remove the tin from the water and place it in the fridge to cool down.
250ml Cream, whipped to stiff peaks
Mix the whipped cream and caramel well. Place into a piping bag, fitted with a small round nozzle.
Once the profiteroles have cooled down completely and they are ready to be served, pipe the caramel cream into them from the bottom. The incision that was made earlier, during baking.
Smooth the opening where the cream was piped into, making sure no cream is oozing out through the opening.
250 gr White Sugar
Slowly melt the sugar in a saucepan. Don't stir it; just shake the pan to ensure even caramelising. When most of the sugar has melted, remove from the heat and stir the last few sugar crystals to dissolve.
Being careful hold the profiteroles at the top and dip the bottom lightly into the melted sugar, closing the opening where the caramel cream was piped into.
Place them on a sheet of greaseproof paper upside down, allowing the sugar to harden.
WHITE CHOCOLATE CARAMEL GANACHE
200gr White Chocolate
Melt the chocolate, caramel and cream together over a double boiler.
When the caramelised sugar on the bottom has gone hard, take the profiterole on the sides and dip the top half into the ganache, place upright onto greaseproof paper, allowing the chocolate to set, this takes a few minutes.
This is best served immediately.