Iced vanilla & caramel profiteroles

Iced vanilla & caramel profiteroles

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins Ice cream ready in 25 minutes plus freezing

Skill level

For the keen cook

Servings

Serves 6 (5 profiteroles each)

Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
509
protein
8g
carbs
48g
fat
31g
saturates
16g
fibre
0g
sugar
40g
salt
0.27g

Ingredients

  • 50g butter
  • 60g plain flour
  • 1 tbsp caster sugar
  • 2 eggs, beaten

For the caramel sauce

  • 200g caster sugar
  • 2 tbsp double cream
  • splash cognac

To serve

  • 300g good-quality vanilla ice cream, bought or homemade (see below)

Homemade vanilla ice cream (optional)

  • 250ml milk
  • 250ml double cream
  • 50g sugar
  • 6 egg yolks
  • seeds of 2 vanilla pod

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Method

  1. Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it’s boiling, tip in the flour in one go. Beat quickly to combine. TIP: It’s important to tip the flour in as soon as the water boils, because losing too much liquid by evaporation will affect your pastry.
  2. The starch in the flour needs to be cooked out now. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
  3. Give the mixture a quick beat, then start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg – stop once the pastry is smooth and elastic and drops easily off a spoon.
  4. Heat oven to 220C/fan 200C/gas 7. Drop a medium nozzle into a large piping bag and scoop the pastry into it. Line two baking sheets with non-stick paper and pipe 15 x 10p-size balls of pastry onto each one. Use a wetted finger to smooth the tops. Bake for 15-20 mins until dark golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool. Will keep in an airtight container for up to 2 days. TIP: The just-piped pastry buns have pointy tops, which can quickly burn. Tap them down gently with a wet finger before you put them in to bake.
  5. For the sauce, heat the sugar in a large, non-stick frying pan. Melt it gently, swirling every now and again until dissolved. Turn up the heat a little, then bubble until you have a dark golden caramel, about 5 minutes in total. Keep the pan on the heat and carefully stir in the cream to make a silky sauce. Add the Cognac and stir again. Pour into a serving jug. Can be made up to 2 days ahead – warm in the microwave for a few secs and stir to loosen.
  6. If making your own ice cream, place the milk and double cream in a pan. Take 1 tbsp of the sugar and add to the pan, too. Whisk the remaining sugar with the egg yolks and the seeds of the vanilla pods. Heat the milk until just boiling, then pour it onto the egg mix, whisking constantly. Tip back into the pan and heat gently, stirring with a wooden spoon until the custard thickens and coats the back of a spoon. Pour through a sieve and allow to cool. Now churn the mix in an ice-cream machine, or freeze it in a shallow container, beating thoroughly at least three times, until it is frozen and smooth. Will keep frozen for up to 1 month. Makes about 500 ml, 5 mins prep, 20 mins cooking and freezing.
  7. Allow the ice cream to soften slightly in the fridge for 30 mins. Scoop into a piping bag then, holding the bag with a tea towel, poke the nozzle into the bottom of one of the buns. Pipe in the ice cream until completely filled (see tips). Work as quickly as you can – you need to get the profiteroles back in the freezer before the ice cream starts to melt. Will keep well-wrapped in the freezer for up to 1 week. NOTE: Wrapping a tea towel around the piping bag insulates the ice cream from the warmth of your hands. If piping in the ice cream seems too fiddly, simply cut the buns open with a serrated knife and fill with teaspoon-size scoops of ice cream.

Recipe from Good Food magazine, March 2008

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Comments

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torisian's picture

Thank you Gordon!
I tried making another recipe on here and the choux pastry did not work at all so i found this recipe it was a triumph first time. I filled mine with raspberry cream and covered them all with white chocolate and pistachios :-)

shash_xo's picture

The actual choux profiteroles turned out well, however the caramel sauce was a disaster. Turned into an almost toffee like texture...as soon as I drizzled it over the iced profiteroles it solidified and almost broke everyone's teeth!!! Won't be making this again, but if I were to make a suggestion, caramel sauce normally has more cream so follow the profiterole recipe and source your own caramel recipe

chriskitty572's picture
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I am wheat intolerant. I have used this recipe and used self raising GF flour. They turned out great. Did only make 12 though. I have been using GF flour for most recipe's that have been on here and I have found that most are ok and others with a bit of tinkering are good but this really surprised me. Yummy

kirsten28's picture
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Fantastic recipe with easy to follow steps. It doesn't tell you when to add the sugar however, which as i understand it, goes in with the water and salt etc. Also, despite being very brown on top after just 15min they needed to dry out a little more in the middle. So having taken them out i just turned them over and put little holes in the bottoms for any steam to escape. I then returned them to the now turned off oven for 5 min (still with their bottoms/holes facing upwards). Sorted them out a treat!!

beccyw1987's picture

amazing!!!!!

agapanthus777's picture
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Could not have made it without Gordon Ramsey's excellent instructions and explaining each step. Thanks to GR I succeeded in making great profiteroles and it was easy. Highly recommended even to the unconfident cook - just follow GR's instructions.

giddinglyn's picture

I've tried this recipe and it's quite tasty, but I have to say I've used better choux pastry recipes. I found the sauce was great until it hit the cold profiteroles then it turned to hard,chewy, sticking to the roof of your mouth, caramel! Still kept my guests quiet!

eliminator's picture

The ingredients for choux pastry included caster sugar, but there was no mention of what to do with it in the method! I checked other choux recipes and it doesnt appear to be a standard ingredient. So a bit confused!

sandra51's picture

Very good, the sugar is mentioned for the choux pastry but not in the method...I added it into the water and butter bit at the start...worked just fine!

lbeavers870's picture

mmmmmmmmmmmmmmmmmmmmmmmmm

jnduggan1's picture
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Really yummy - made for a treat on Father's Day yesterday and all loved them! It is very faffy though....

laurabasterfield's picture
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These were nice (I cheated and used Green & Blacks and ended up licking my fingers a lot) but think I would prefer the pastry un-frozen. Val- the sugar isn't needed.

valeriecorke's picture

the ingredients include caster sugar in the profiteroles but the recipe doesnt mention sugar. Is it needed?

annemiek's picture
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I actually thought this wasn't that special. I'd rather just eat the homemade icecream with or without the sauce. The choux pastry really doesn't add anything if you ask me. The ice-cream and the sauce are really good though.

lucycordell's picture

These were really good, I made a chocolate sauce too!
You dont need to line the baking trays, can just put a tiny bit of oil on them and wipe over with kitchen roll!

taragunning's picture
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De-lish!

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