Craquelin Profiteroles with Caramel Cream

Instructions

1. For the Craquelin: Place the butter, salt and sugar in a bowl and mix the ingredients together until creamy and fluffy. Add the flour and mix to form a dough. Roll out between 2 baking paper sheets to 2 - 3 mm thickness. Wrap in plastic folio and place in the freezer.
2. Salted Caramel Cream 1) Caramel: Sprinkle the sugar over the surface non-stick pan. Make sure the sugar is sprinkled in a thin layer so that it's easier for it to caramelize. There should be no water in the pan.
3. Heat over medium heat. Stir the sugar as it melts with a heat-proof spatula. Continue heating while stirring frequently, until the sugar turns into caramel - amber color. Then add the ½ cup of warm cream into the pan and stir to dissolve the sugar. This will take a few minutes. When the caramel has mostly dissolved in the cream, add the rest of the milk and salt. Continue heating the milk, while stirring, to dissolve the rest of the sugar. Your caramel flavored milk is ready. Set side.
4. In a bowl add the eggs and cornflour. Whisk until you have a smooth mixture. Temper the egg mixture by adding a little of the hot caramel milk in a slow and steady stream, while whisking the eggs constantly. After adding enough caramel milk to warm up the mixture, pour the egg-milk mixture back into the pan with the rest of the caramel milk. Heat the egg-caramel milk mixture while whisking constantly, until the milk starts to thicken. If there are clumps, pass the custard through a fine sieve to remove them. Add the butter to the hot custard and mix. Pour the custard into a bowl, and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface of the custard. Allow the custard to cool down to room temperature, then store it in the fridge for a few hours until chilled, and it's ready to be mixed with the Chantilly cream.
5. Chantilly Cream: In a heat proof bowl pour 2 tbsp water. Sprinkle the gelatin over the surface of the water and allow the gelatin to bloom for 5 minutes. Heat a casserole with water and put the bowl with gelatin over it. Heat for 2 minutes until the gelatin dissolves.
6. Place the chilled whipping cream in a clean bowl and add the powder sugar and vanilla extract. Mix with mixer at high speed until you make soft peaks. Pour in the dissolved gelatin while whisking the cream to ensure the gelatin gets mixed in well. Put the cream in the fridge until ready to use.
7. When caramel cream is cooled, mix with the Chantilly cream using a spatula. Fill a pastry bag an place in the fridge.
8. Profiteroles Take out the craquelin discs and place them on a smooth cutting board. Using a two 4 cookie cutter, cut out 25 circles from the craquelin. Keep them on the parchment paper and in the freezer until needed.
9. Put the butter, milk, and water in the casserole. Add a pinch of salt. When boiled, remove from the heat, and pour all the flour at once. With a wooden spoon, vigorously whisk the mixture clockwise until it becomes a ball and separates from the sides of the casserole. Remove from the heat.
10. Add the first egg to the mixture and mix with a mixer until the dough absorbs it. Then add the second egg. Stir again with the mixer and finally add the third egg.
11. Turn on the oven at 220 °C without a fan. Place baking paper on a baking tray and lightly grease with butter.
12. Use a posh or a teaspoon and make small roses or balls – 4 cm diameter. Keep the tip upright. Gently twist and remove the tip when done. Use a tip with round form. You will get about 25 pcs. Carefully place a disc of craquelin on top and gently press it into the choux to make sure it sticks and is stable.
13. Put the tray in the oven and immediately reduce the degrees to 180 °C. Bake for 30-35 minutes. Do not open the door during baking. Remove and let cool on a wire rack.
14. Using a round or star tip, cut out a hole in the bottom of each profiterole. Fill with the salted caramel cream.
15. Keep in the fridge, wrapped in foil.

• Servings : 12
• Ready in : 120 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Biscuits, Christmas Recipes, Dessert, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Brown sugar, Butter, Caster sugar, Cornflour, Double cream, Eggs, Flour, Gelatine, Milk, Salt, Sugar, Vanilla, Whipping cream