Vanilla and Caramel Profiteroles

Profiteroles are a classic French dessert that never fails to impress. These delicate pastries are filled with a rich and creamy vanilla custard and drizzled with a luscious caramel sauce. The combination of the light and airy choux pastry, the smooth vanilla filling, and the sweet caramel topping creates a dessert that is simply irresistible. Whether you are hosting a dinner party or simply want to treat yourself to something special, these vanilla and caramel profiteroles are sure to be a hit.


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/4 cup water (for caramel sauce)


Step 1: Prepare the Choux Pastry

In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat. Once the butter has melted, remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Step 2: Add the Eggs

Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.

Step 3: Pipe the Profiteroles

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each one. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the profiteroles are golden brown and puffed.

Step 4: Prepare the Vanilla Custard Filling

In a mixing bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form. Gently fold in the custard until well combined. Transfer the mixture to a piping bag fitted with a small round tip.

Step 5: Fill the Profiteroles

Once the profiteroles have cooled, use a sharp knife to make a small slit in the side of each one. Pipe the vanilla custard filling into the profiteroles through the slit until they are filled.

Step 6: Make the Caramel Sauce

In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved. Increase the heat to high and let the mixture come to a boil. Cook without stirring until the mixture turns a deep amber color. Remove from heat and let it cool for a few minutes.

Step 7: Drizzle with Caramel Sauce

Drizzle the caramel sauce over the filled profiteroles, allowing it to drip down the sides. Serve immediately and enjoy!

These vanilla and caramel profiteroles are a true delight for any dessert lover. The crisp pastry, creamy vanilla filling, and sweet caramel sauce create a harmonious combination of flavors and textures. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is sure to impress. So go ahead and indulge in these delectable treats!

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