Iced vanilla and caramel profiteroles

Filled with rich, velvety vanilla ice cream and generously drizzled with a delicious caramel sauce, these iced vanilla and caramel profiteroles are the epitome of indulgence. With delicate pastry shells encasing a heavenly filling, these bite-sized treats are a true treat for any dessert lover. The combination of creamy vanilla ice cream and sweet caramel sauce creates a symphony of flavors that will leave your taste buds wanting more. Perfect for special occasions or as a luxurious treat, these decadent profiteroles will impress and satisfy even the most discerning sweet tooth.

Ingredients

  • 50g butter
  • 60g plain flour
  • 1 tbsp powdered sugar
  • 2 eggs, beaten
  • 200g powdered sugar
  • 2 tbsp double cream
  • Splash of cognac
  • 300g high-quality vanilla ice cream, bought or homemade (see below)
  • 250 ml milk
  • 250 ml double cream
  • 50g sugar
  • 6 egg yolks
  • Seeds from 2 vanilla beans

Tip

Go on
To move forward, the easiest way is to do the following:
Top up with ice cream up to a week in advance. The
The dough stays crispy even after baking
correct. Make sure you serve them straight away
the freezer before the ice cream has a chance
melt. If you wish, you can cook the dough until cooked
If you want, crisp it up again in the hot oven two days beforehand
then cool, fill and freeze.Gordon says…
Some people swear by poking a hole in it
Base of cooked choux pastry rolls so that the steam can escape and they don’t get soggy. Cook them my way until they are very dark golden and very crispy and there is no need for that. Make sure to place them upside down on a rack so they cool quickly.Tip: parchment paper
Try this chef’s trick to stop your parchment
When piping, the paper lifts off the baking sheet
Profiteroles – stick the corners a little
of the mixture first. This also works for meringues.Do not look!
Don’t try to look into the oven until then
15 minutes of cooking time has elapsed – the breath of cool air
This causes dough that has not been baked enough to shrink again.

Preparation steps

  1. Place 150ml water, butter and a pinch of salt in a medium pan and heat gently until the butter melts. Increase the heat and bring to a boil. Once it boils, add the flour all at once. Stir quickly to combine.
  2. The starch in the flour must now be boiled out. Beat well over the heat until the mixture becomes smooth and glossy and pulls away from the sides of the pan. Pour the mixture into a bowl and let it cool slightly.
  3. Beat the mixture briefly and then gradually add the eggs using a whisk, wooden spoon or electric mixer. You may not need to add all of the egg – stop once the dough is smooth, elastic and comes off the spoon easily.
  4. Preheat the oven to 220°C/fan 200°C/gas. 7. Insert a medium nozzle into a large piping bag and scoop the dough into it. Line two baking trays with non-stick paper and pipe 15 x 10p balls of dough onto each. Smooth the tops with a dampened finger. Bake for 15-20 minutes until dark golden and very firm. Transfer to a rack, turn each piece upside down, and let cool. Store in an airtight container for up to 2 days.
  5. To make the sauce, heat the sugar in a large, non-stick frying pan. Allow it to melt gently, tossing frequently until dissolved. Increase the heat slightly, then bubble until a dark golden caramel forms, about 5 minutes total. Keep the pan on the stove and gently stir in the cream until a creamy sauce forms. Add the cognac and stir again. Pour into a serving pitcher. Can be made up to 2 days in advance – microwave for a few seconds and stir to loosen.
  6. If you’re making your own ice cream, add milk and cream to a saucepan. Take 1 tbsp sugar and add it to the pan too. Whisk the remaining sugar with the egg yolks and vanilla bean pulp. Heat the milk until just boiling, then pour it over the egg mixture, stirring constantly. Return to the pan and heat gently, stirring with a wooden spoon, until the custard thickens and coats the back of a spoon. Pour through a sieve and let cool. Now churn the mixture in an ice cream maker or freeze in a shallow container and beat thoroughly at least three times until frozen and smooth. Can be stored frozen for up to 1 month. Makes about 500ml, 5 minutes preparation, 20 minutes cooking and freezing.
  7. Allow the ice cream to soften slightly in the refrigerator for 30 minutes. Pour the dough into a piping bag, hold the bag with a tea towel and insert the nozzle into the bottom of one of the buns. Pipe in the ice cream until it is completely filled (see tips). Work as quickly as possible – you need to put the profiteroles back in the freezer before the ice cream starts to melt. Store well packaged in the freezer for up to 1 week. NOTE: Wrapping a tea towel around the piping bag will protect the ice cream from the heat of your hands. If piping the ice cream seems too much of a hassle, simply cut the rolls open with a serrated knife and fill them with teaspoon-sized scoops of ice cream.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
509 31g 16g 48g 40g 0g 8g 0.27g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • mixing bowl
  • Whisk
  • Pot
  • sheet
  • parchment paper
  • Piping bag
  • frame

Allergen information

This recipe contains the following allergens:

  • Eggs
  • Dairy products (double cream, vanilla ice cream, milk, cream, egg yolk)

Storage and leftovers

If you need to store the frozen vanilla and caramel profiteroles, here are some tips:

  • To make ahead, add ice cream up to a week in advance. If prepared correctly, the dough will still remain crispy.
  • Serve straight from the freezer before the ice cream has a chance to melt.
  • If you have already baked the dough in advance, you can crisp it up again in a hot oven if necessary, then let it cool, fill and freeze.

Follow these tips to ensure the best storage and leftovers of your iced vanilla and caramel profiteroles.

Health Benefits of Iced Vanilla and Caramel Profiteroles

While iced vanilla and caramel profiteroles are indulgent and delicious, they can also offer some surprising health benefits. From the creamy vanilla ice cream to the rich caramel sauce, these profiteroles might not be the first thing that comes to mind when you think of healthy treats. However, certain ingredients used in this recipe may provide some nutritional value and contribute to your overall well-being.

High quality vanilla ice cream

Using high-quality vanilla ice cream, whether purchased or homemade, can provide some health benefits. Vanilla contains small amounts of essential minerals such as calcium, potassium and magnesium. These minerals are important for maintaining healthy bones, supporting heart function, and aiding muscle relaxation and nerve conduction.

milk and cream

The recipe calls for both milk and double cream, which give the profiteroles richness and creaminess. Milk is an excellent source of calcium and vitamin D. Calcium is crucial for strong bones and teeth, while vitamin D aids in the absorption of calcium and supports immune function.

Although double cream is high in fat, it contains essential fatty acids that are necessary for your body to function properly. These fatty acids help absorb fat-soluble vitamins and provide energy.

egg yolk

Egg yolks are used for the dough and custard filling of the profiteroles. They are a good source of essential nutrients such as B vitamins, vitamin D and choline. B vitamins are important for energy production and brain function, while vitamin D supports bone health and immune system function. Choline is essential for brain development and function.

In addition, egg yolks contain antioxidants such as lutein and zeaxanthin, which promote eye health and reduce the risk of age-related macular degeneration.

vanilla seeds

The recipe calls for the use of vanilla bean seeds, which not only provide an intense flavor but also provide some health benefits. Vanilla seeds are rich in antioxidants, which help protect your cells from oxidative stress and reduce inflammation in the body.

flour and butter

The profiteroles are made from flour and butter. Although these ingredients do not have a particularly high nutritional value, they do provide some essential nutrients. Flour contains carbohydrates, which are the body’s main source of energy. Butter contains small amounts of fat-soluble vitamins such as vitamins A, E and K.

All in all, Iced Vanilla and Caramel Profiteroles may not be the healthiest dessert option, but they do contain ingredients that offer some nutritional benefits. Enjoying them in moderation as a treat can still be part of a balanced diet.

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