A Volcano Of Profiteroles & Caramel Lava… By Lucy Simmons
March 5, 2015
Light, golden & crisp profiteroles filled to the gunnels with vanilla cream, adorned with a rich caramel sauce, they look like a huge volcano, erupting with rivers of golden lava. Perfect for sharing and a truly great centrepiece for your celebration table, one is just not enough..........
- Prep: 20 mins
- Cook: 25 mins
- Yields: 20 Party size
1. Preheat the oven 200C. Line a baking tray with grease proof paper.
2. In a medium sauce pan melt the butter with the water and sugar, as the butter melts turn up the heat and quickly beat in the flour and salt. Take off the heat and continue to beat until the mixture comes away from the sides of the pan and is glossy, place in a bowl and leave to cool for a few minuites.
3. Beat the eggs in a separate bowl and slowly add to the cooled mixture adding a bit at a time, beating as you go, keep adding until the mixture is nice and glossy and is starting to turn thin and runny. You will need it at a consistency where it can hold itself, I used about 2 1/2 eggs.
4. Pipe with a 1cm circle tip little balls onto the baking tray making sure they stay the same size. Rub a bit of water over the tops of the pastry to give it a lovely crispy golden top.
5. Place in the oven for 25-35 minutes until they are golden. After this time take them out of the oven turning the oven off. Poke a hole in the bottom of the profiterole and leave them upside down. Put them back in the oven for five minutes until the middles dry out.
6. Whip up the cream with the vanilla and icing sugar and just keep playing around until you find the best taste.
5. To make the caramel, heat up the sugar and water in a large frying pan making sure all the sugar is covered by water but try to avoid stirring it. Keep it on a moderate heat until it turns a nice caramel colour this will take about 6-7 minutes. Take off the heat and gently stir in the butter and cream, creating a lovely thick caramel sauce that is a deep golden brown colour.
7. Place in the cream into a piping bag with a long tip nozzle so it can be piped into the centre of the profiterole, this will also inflate the profiteroles if any have deflated. Try not to over pipe otherwise the cream pours out the top.
8. Serve in a stack, drizzling the sauce over...... mine looks like a lava erruption from a volcano, serve the remaining sauce in a jug and simply devour........