If you’re on a New Year’s health kick, look away now! These choux pastries filled with decadent salted caramel and fresh whipped cream and topped with melted milk chocolate are not exactly diet friendly…but they’re so incredibly good! If you need a reason to splurge, consider this: here in Ireland, today is known as Little Christmas or Women’s Christmas — a day for all the ladies to enjoy themselves after all their hard work over the festive period! As far as excuses go, I think that’s a pretty good one!
- Pre-heat the oven to 180 degrees Celsius and grease 2 baking trays.
- Place 55g of butter and 150ml of water in a saucepan over a medium heat.
- Allow the butter to melt and as soon as it starts to bubble, take the pan off the heat and tip in 60g of plain flour.
- Stir until you have a smooth mixture and transfer the lot to a medium-sized bowl.
- Beat in 2 eggs, one at a time (I use a hand-held electric whisk here because I’m lazy!) until you have a smooth and glossy mixture.
- Spoon or pipe the mixture on to the greased baking trays. For me, I get around 12 individual pastries from this recipe.
- Pop the trays in to the oven for 18 minutes. After about 15 minutes, take the trays out and make a small slit in each pastry to release steam before returning them to the oven.
- When they’re golden and ready, take them out of the oven and leave them aside to cool.
- Once the pastries have cooled, carefully slice them in half. Spread a generous helping of salted caramel on the bottom half and then top with fresh whipped cream. I use this salted caramel recipe — it’s the absolute best! Just make sure it has completed cooled down before you use it here!
For a finishing touch, melt chocolate in a bowl over a pan of simmering water, ensuring that the bowl doesn’t touch the water. Spoon the melted chocolate over the filled profiteroles and allow to set. Serve immediately and enjoy!