These caramilk profiteroles are perfect for a celebration with friends or a quiet afternoon cuppa.
Ingredients
- 1/2 cup milk
- 1/2 cup water
- 125g butter
- 1 tbsp sugar
- 1 cup plain flour
- 4 eggs, beaten
- 180g Caramilk chocolate
For custard cream:
- 100g vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup cream
Method
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Step 1To make custard cream, place pudding mix, milk and cream in a bowl and beat with hand-held beaters until thick. Refrigerate for 30 minutes to set.
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Step 2Preheat the oven to 210C. Line an oven tray with baking paper.
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Step 3Place milk, water, butter and sugar in a medium saucepan and heat until butter melts. Add flour and beat with a wooden spoon for 4 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs gradually, beating to combine, until you have a smooth paste - you may not need all of the eggs. Place dough in a piping bag and pipe 5cm circles onto the prepared tray. Use a wet finger to gently press the top down to create a smooth dome.
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Step 4Place in the oven and drop the heat to 170C. Bake for 20-25 mins until puffed and golden. They should feel hollow when you tap on the base. Remove and allow to cool completely.
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Step 5Melt Caramilk in the microwave in short bursts until smooth.
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Step 6Use a small sharp knife to gently cut the profiteroles in half. Spoon or pipe custard cream onto the bottom half, then replace the top. Drizzle melted Caramilk over and serve.
Recipe Notes
Choux pastry can be hit and miss, but it’s worth persisting if you don’t get it right the first time. You want the finished dough to have a very smooth, spreadable consistency, very different to yeasted doughs. There are lots of online videos to help you along.
Recipe and photo by Greer Worsley.
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