The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Salted Caramel Profiteroles with Chocolate Sauce

Advertisement

Ingredients

For profiteroles:

3 ounces whole milk

6 tablespoons room temperature unsalted butter, cubed

½ teaspoon kosher salt

¾ cup flour

3 large room temperature eggs

For assembly:

1 batch caramel custard (recipe follows)

1 batch chocolate sauce (recipe follows)

Garnish: powdered sugar, sea salt

Special equipment: candy thermometer

Directions

  1. Make the profiteroles: In a medium saucepan over high heat, combine 6 tablespoons water, milk, butter, and salt and bring to a boil. Lower heat to medium-low, add flour, and stir vigorously with a wooden spoon. Cook until dough pulls away from side of pan, 1 to 2 minutes.
  2. Remove saucepan from heat and let stand for 2 minutes, stirring a few times to cool dough. Add eggs one at a time, beating constantly and thoroughly with a wooden spoon between additions (the dough should be smooth and shiny).
  3. Preheat oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone mat. Transfer dough to a pastry bag fitted with a ½-inch plain tip. Pipe dough into twenty-four mounds— 1½-inches each and 1 inch apart—on baking sheet. Bake for about 25 minutes, until tops and bottoms are golden. Set aside to cool before filling.
  4. Assemble profiteroles: Using a skewer, poke a small hole in the bottom of each puff. Place custard in a piping bag fitted with a ¼-inch plain tip and pipe into hole of each puff until full. Dip each into chocolate sauce, sprinkle with garnishes, and serve.

Caramel Custard

  • 1 large egg plus 2 large egg yolks
  • ¼ cup cornstarch
  • 2 cups whole milk, divided
  • 1½ cups sugar
  • ½ lemon
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  1. In a medium bowl, whisk egg, egg yolks, cornstarch, and ½ cup milk until smooth.
  2. In a medium saucepan over medium heat, combine sugar, ¼ cup water, and squeeze of lemon juice, swirling pan until sugar dissolves. Cook, undisturbed, until a deep-amber caramel forms, about 5 minutes. (Sugar should reach 340 to 350 degrees.) Remove saucepan from heat and whisk in butter; be careful, it will bubble up. While whisking constantly, slowly drizzle in remaining 1½ cups milk until blended; the mixture may separate a little. Slowly whisk in the egg mixture and bring to a boil, then cook over medium heat, stirring, until thickened, about 2 minutes. Stir in vanilla and sea salt.
  3. Strain caramel custard through a fine mesh strainer into a heatproof bowl. Press a piece of plastic wrap directly onto surface of custard and refrigerate until completely chilled.

Chocolate Sauce

  • ¼ cup whole milk
  • ¼ cup heavy cream
  • 2 tablespoons cocoa
  • 2 tablespoons light corn syrup
  • 2 tablespoons sugar
  • ½ tablespoon room temperature salted butter
  • 4 ounces bittersweet chocolate, finely chopped

In a saucepan over medium heat, combine milk, cream, cocoa, corn syrup, and sugar. Bring to a boil, stirring occasionally. Remove from heat, then stir in butter and chocolate until melted and sauce is smooth.

Print Recipe