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Delicious salted caramel profiteroles topped with creamy caramel sauce and sea salt.

Salted Caramel Profiteroles

Delicious homemade profiteroles filled with whipped cream and drizzled with rich salted caramel sauce, perfect for a fancy yet cozy dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Sweet
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the choux shells
  • 1 cup water For choux pastry
  • 1/2 cup butter Unsalted, for choux pastry
  • 1 cup flour All-purpose flour for choux pastry
  • 4 large eggs Room temperature, for choux pastry
  • 1 pinch salt For choux pastry
For the filling
  • 1 cup heavy cream Or whipping cream
  • 2 tablespoons powdered sugar For sweetness in the filling
  • 1 teaspoon vanilla extract For flavor in the filling
For salted caramel sauce
  • 1 cup sugar For caramel
  • 1/2 cup butter Unsalted, for caramel
  • 1/2 cup heavy cream Warm, to add to caramel
  • 1 teaspoon salt To taste, for caramel flavor

Method
 

Preparation of choux shells
  1. Heat water, butter, and a pinch of salt in a saucepan until the butter melts and it just starts to simmer. Remove from heat.
  2. Dump in the flour all at once and stir hard until it forms a smooth ball of dough.
  3. Return to low heat for about a minute, stirring to slightly dry it out.
Add eggs
  1. Let the dough cool for a few minutes. Add eggs one at a time, stirring well after each until you achieve a smooth, glossy dough.
Bake the choux shells
  1. Pipe small mounds on a lined tray, leaving space between them.
  2. Bake until puffed and golden brown. Poke tiny holes in the sides and let them dry in the turned-off oven.
Prepare the filling
  1. Whip the heavy cream with powdered sugar and vanilla until it holds its shape.
Make salted caramel sauce
  1. In a clean saucepan, heat the sugar over medium heat until it melts and turns amber.
  2. Add butter carefully, then pour in warm cream slowly. Stir until smooth and add salt.
Assemble the profiteroles
  1. Fill the choux shells with whipped cream and drizzle with salted caramel sauce right before serving.

Notes

For best results, fill the shells just before serving to maintain their crispiness. You can practice making caramel in small batches to increase your confidence.