Profiteroles with salted caramel Creme Dual

Profiteroles with salted caramel Creme Dual



60 g butter

124 ml water

pinch of salt

1 tsp granulated sugar

80 g plain flour

2 whole eggs

Salted caramel:

100 ml Creme Dual

150 g granulated sugar

40 g butter

1 tsp salt

Cream filling:

250 ml Creme Dual

salted caramel


Heat oven to 200°C and line a large baking pan with baking sheet.

Put butter and water into a pan and heat until butter melts. Add flour, salt and sugar and beat until dough is thick and smooth. Allow the dough to cool.

Gradually add eggs one by one into the dough, mixing well.

Put the mixture into a pastry bag and pipe the dough into small buns, leaving enough space between the buns, as they will triple in size.

Bake the buns at 200°C for 20-25 min. Do not open oven during baking as this could cause the dough to deflate. Allow the baked profiteroles to cool and prepare filling.

First, make salted caramel. Caramelise sugar in a deep pan. Once completely melted, slowly add butter and drizzle in heavy cream (be careful as the caramel will bubble rapidly) and remove from heat. Stir in salt. Allow the caramel to cool.

Whip Creme Dual until holding its shape and whisk in the salted caramel, whip some more. You can only add 3-4 tbsp of the caramel into the mixture, if you desire.

Cut the profiteroles in half and fill them with the cream. Store in a cool place.