Profiterole caramel tart

    Profiterole caramel tart

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    2hr10min


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    About this recipe: A delicious tart made with little choux pastries filled with a mixture of pastry cream and whipped cream, on a bed of the same cream mixture. The whole lot is then decorated with drizzled lines of caramel for a true showstopper.

    Ingredients
    Makes: 1 tart

    • For the base
    • 150g butter, at room temperature
    • 100g icing sugar, sifted
    • 1 pinch salt
    • 1 egg
    • 250g plain flour, sifted
    • 40g ground almonds
    • For the choux pastry
    • 250ml water
    • 1 teaspoon turbinado sugar
    • 80g butter
    • 125g plain flour
    • 2 eggs
    • For the pastry cream
    • 250ml milk
    • 2 1/2 egg yolks
    • 50g turbinado sugar
    • 50g cornflour
    • For the whipped cream
    • 500ml whipping cream
    • 100g icing sugar, sifted
    • 1 packet whipped cream stabiliser, such as Dr Oetker (optional)
    • For the caramel
    • 100g caster sugar

    Method
    Prep:50min  ›  Cook:1hr  ›  Extra time:20min chilling  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 C / Gas 4. Butter and flour a tart mould.
    2. Make the base: Blend the butter, icing sugar and salt with an electric mixer.
    3. Beat in the egg.
    4. Beat in the flour.
    5. Add the ground almonds, and mix by hand (the mixture may be too thick for the electric mixer) to obtain a homogeneous, smooth dough.
    6. Form the dough into a ball, wrap in clingfilm, and let it rest in the fridge for 20 minutes.
    7. Flour a work surface and roll out the pastry. Line the tart mould with the pastry. Pierce the pastry all over with a fork.
    8. Line the pastry with baking parchment and fill with dried beans or rice. Bake in the preheated oven for 25 minutes.
    9. Allow the base to cool on a wire rack.
    10. Make the choux pastry: Preheat the oven to 200 C / Gas 6. Bring the water, sugar and butter to the boil in a saucepan.
    11. Once the mixture reaches the boil, pour in the flour all at once, whisking vigorously, and cook over low heat until the pastry pulls away from the sides of the pan and forms a pale skin at the bottom.
    12. Remove from the heat and stir in first one egg, then half the remaining egg.
    13. Check the consistency of the pastry. It should not stick to your hands. If the pastry seems too thick, add the remaining half egg.
    14. Form 2cm balls with your hands (or drop using a spoon) and place them on a baking tray, spacing them apart to allow for expansion.
    15. Bake for 25 to 30 minutes, without opening the oven door. Remove from oven and verify that the choux are firm and that the cracks in the pastry are dry. Leave them to cool on a wire rack.
    16. Make the pastry cream: Bring half the milk to the boil in a saucepan. Remove from the heat.
    17. Beat the egg yolks and sugar vigorously until the mixture is pale and thick.
    18. Whisk the cornflour into the egg mixture, mixing carefully to avoid lumps.
    19. Once the mixture is homogeneous, pour the hot milk into the egg yolk mixture and mix delicately at first, but then energetically to relax the cream.
    20. When the mixture is very supple, pour it back into the saucepan with the rest of the milk.
    21. Heat the saucepan over low heat and whisk continuously just until the first bubbles appear, and the cream begins to thicken. It should stay smooth.
    22. Turn off the heat, and continue to whisk to cool the pastry cream more quickly. Transfer the pastry cream to a shallow dish, cover with clingfilm and let the cream cool completely.
    23. Make the whipped cream: Whip the whipping cream with the sifted icing sugar until stiff peaks form. Beat in the stabiliser, if using. fold half of the whipped cream into the cooled pastry cream.
    24. Next, assemble the tart: Spread half the pastry cream mixture into the bottom of the tart case.
    25. Fill a pastry bag fitted with a nozzle with the remaining pastry cream mixture, and fill the choux with the cream. Arrange them in the tart base over the filling.
    26. Melt the sugar without stirring in a saucepan until it becomes a nice amber colour. Remove from the heat, and with a wooden spoon, drizzle the caramel quickly over the tart, moving the spoon from left to right to create lines of caramel.
    27. Serve with the remaining whipped cream.

    Tip

    You can incorporate 50g melted white chocolate into the pastry cream by whisking it in at Step 21.

    Other ideas

    You can also drizzle with melted dark chocolate instead of caramel.

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