A less healthy one for Christmas!
Salted Caramel Sauce
200g granulated sugar
120g salted butter
120ml cup Milk
1 teaspoon salt
Profiteroles
100g Plain Flour
150ml Water
75g Butter
3 Eggs
Cream
300ml Double Cream
The salted caramel can be made weeks in advance and stored in a sterilised jar.
Add the sugar and a couple of tbsp of water to a heavy bottom pan. Heat on high until the caramel in bubbling and a golden caramel colour (about 10 min). Quickly stir in the other ingredients and stir continuously until the butter melts. Remove from the heat and continue to stir until it stops bubbling. Pour into jar and use once cold.
Add the butter and water to a sauce pan over a high heat. Stir until the butter melts then bring to a rolling boil. Remove from the heat and stir in the flour. Put back on the heat and stir until the mix comes together.
Put the mixture into an electric mixer if you have one and beat until cooled slightly then slowly drizzle in the beaten egg until smooth and shiny. If doing it by hand make sure the mix is cool and the egg is added very slowly.
Add to a piping bag and pipe onto a baking sheet. Bake in a preheated oven for around 20 minutes.
Whisk the cream to stiff peaks. Lay the piping bag on a surface and spoon a thick layer of caramel sauce down one side. Then fill the remaining space with whipped cream. Pipe into cooled pastry shells.
Salted Caramel Sauce
200g granulated sugar
120g salted butter
120ml cup Milk
1 teaspoon salt
Profiteroles
100g Plain Flour
150ml Water
75g Butter
3 Eggs
Cream
300ml Double Cream
The salted caramel can be made weeks in advance and stored in a sterilised jar.
Add the sugar and a couple of tbsp of water to a heavy bottom pan. Heat on high until the caramel in bubbling and a golden caramel colour (about 10 min). Quickly stir in the other ingredients and stir continuously until the butter melts. Remove from the heat and continue to stir until it stops bubbling. Pour into jar and use once cold.
Add the butter and water to a sauce pan over a high heat. Stir until the butter melts then bring to a rolling boil. Remove from the heat and stir in the flour. Put back on the heat and stir until the mix comes together.
Put the mixture into an electric mixer if you have one and beat until cooled slightly then slowly drizzle in the beaten egg until smooth and shiny. If doing it by hand make sure the mix is cool and the egg is added very slowly.
Add to a piping bag and pipe onto a baking sheet. Bake in a preheated oven for around 20 minutes.
Whisk the cream to stiff peaks. Lay the piping bag on a surface and spoon a thick layer of caramel sauce down one side. Then fill the remaining space with whipped cream. Pipe into cooled pastry shells.