It’s officially Bakemas 2019! 🎉
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and friends or if you’re hosting a Christmas party!
We are almost at the end of bakemas 2019 already… Today I’ll be bringing you my recipe for salted caramel and white chocolate profiteroles – these will honestly be a very welcome addition to any table this Christmas.
If you’re not sure what a profiterole is, well… It’s a choux pastry bun (depending on where in the world you are depends on what you know this pastry as. The most common names are choux and pate a choux, it’s basically the same thing), which is filled with either whipped cream or custard. What’s not to like?
Anyway, let’s get started, shall we?
150g Plain flour.
Pinch of salt
300ml Double cream
50g Icing sugar.
1/2 tsp Vanilla extract.
Salted caramel sauce (in a piping bag for convenience).
White chocolate spread, melted.
Before you get started on the recipe, you’ll want to do the prep work first. Preheat your oven to 200˚c/400˚f, weigh up all the ingredients, line a baking tray with greaseproof/parchment and get any equipment you may need ready.
To make the choux pastry, place the water, butter and salt into a medium saucepan and place over a medium-high heat until its melted, stirring them together well.
Remove from the heat and add in the flour, mixing in the flour in until it’s fully incorporated. Return to the heat and continuously stir it to cook the flour out. You’ll know once the flour is cooked out as the bottom of your pan will have a layer of the flour/pastry there, once you’ve achieved this, take it off the heat and transfer to a mixing bowl.
Mix the choux pastry on a high speed to cool it down. This takes a couple of minutes to achieve
Once you can touch the bottom of you bowl, start to add your eggs. A little at a time until you reach a stage where the pastry takes between 3-5 seconds to fall from the beater – the amount of egg you need may depend, you may need more or less.
Place the pastry into a piping bag with a 1cm plain tip nozzle and pipe out small amounts on the prepared baking tray, I got 12 on a standard tray. Push down any peaks using your finger which has been dipped into some water, then egg wash each of the choux buns to get a perfect golden brown colour on top.
Place in the oven at 200˚c/390˚f and bake for 20 minutes, then open the oven door to remove the steam that’s built up, then place back in the oven and bake for a further 10 minutes then remove from the oven.
While the choux buns are in the oven baking, you can make your whipped cream filling. Into your stand mixer bowl, place the double cream, icing sugar and vanilla extract and whisk on a medium-high speed until they are all combined and the mixture holds it’s self. Either place the whipped cream into a piping bag with a plain tip nozzle or in a bowl covered with clingfilm (use within a few days
Allow the choux buns to cool for a few minutes on the baking tray before transferring to a cooling rack to cool down completely.
Once your choux buns are cooled, you can fill them with your whipped cream and salted caramel sauce, then store them in the fridge until you are ready.
For the white chocolate topping, melt the white chocolate spread in the microwave or on the hob.
Dip the top of each profiterole into the chocolate topping and allow it to set before you serve and enjoy them.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.