These salted caramel profiterole ice cream sandwiches are a fun twist on a nostalgic favourite that will have everyone grinning from ear to ear.
Salted caramel profiterole ice cream sandwiches with honeycomb
HANDS-ON TIME 45 min | TOTAL TIME 1 hour 20 min | SERVES 6-8
INGREDIENTS
Craquelin
- 60 grams butter, softened
- 60 grams caster sugar
- 60 grams cake flour
Profiteroles
- 120 ml milk
- 120 ml water
- 120 grams butter, cubed
- 140 grams cake flour
- 1 ½ tsp salt
- 4 large eggs, lightly beaten
Salted caramel
- 200 grams sugar
- 120 ml water
- 55 grams butter, cubed
- 120 ml cream, warmed
- ½ tsp salt
To serve
- Vanilla ice cream
- Icing sugar, to dust
- Honeycomb
METHOD
Craquelin
MIX together all the ingredients to form a soft, biscuit-like dough. Roll out dough between two sheets of baking paper until as thin as possible; place on a tray in the freezer to firm up.
Profiteroles
PREHEAT the oven to 170°C and line a baking tray with baking paper. Draw 6 cm circles on the baking paper and flip it around so the pencil markings are facing down. Set aside.
BRING milk, water and butter to a rolling boil. Immediately add flour and salt; mix vigorously over low heat until the dough comes together into a smooth ball. Cook for 1 minute, stirring, then transfer dough to a heatproof bowl. Allow to cool for 15 minutes.
ADD eggs to the dough ball a little at a time, mixing well in between each addition; you may not need to add all the eggs. The dough is ready when it is smooth and glossy but still hold its shape; it should form a V-shape when dropped off a spatula. Transfer dough into a piping bag fitted with a round nozzle.
PIPE profiteroles onto the prepared trays, using the drawn circles as a guide. Remove craquelin from the freezer and cut out 7cm circles using a cookie cutter; place a disc of craquelin on top of each profiterole. Work quickly as the craquelin will be tricky to handle as it softens.
BAKE profiteroles for 45 minutes or until golden and light when picked up. Poke a hole in the side of each profiterole to allow the steam to escape and place back in the switched-off oven to dry out for 25 minutes.
Salted caramel
PLACE sugar and water in a medium pot. Cover with a lid and cook, without stirring, until the sugar is dissolved and the mixture is bubbling. Remove the lid and cook until the mixture turns a golden-amber colour.
SWIRL in the butter, followed by the cream; be careful as the mixture will splutter and steam. Bring to a boil, then add the salt. Pour salted caramel sauce into a glass jar and set aside to cool.
To serve
CUT profiteroles in half; fill with a scoop of ice cream and a drizzle of salted caramel sauce. Dust the tops of the profiteroles with icing sugar and finish with honeycomb. Serve immediately and enjoy!
Tips from the team: Craquelin is a thin biscuit layer that is baked on top of choux pastry. It gives choux a more consistent shape as well as a delicious crunchy top. Profiteroles can be made up to 2 days ahead; re-crisp them in a 180ºC oven for 5-10 minutes on the day you intend to use them. Be sure to let them cool completely before filling.
Salted caramel profiterole ice cream sandwiches with honeycomb
Ingredients
- Craquelin
- 60 grams butter, softened
- 60 grams caster sugar
- 60 grams cake flour
- Profiteroles
- 120 ml milk
- 120 ml water
- 120 grams butter, cubed
- 140 grams cake flour
- 1 ½ tsp salt
- 4 large eggs
- Salted caramel
- 200 grams sugar
- 120 ml water
- 56 grams butter, cubed
- 120 ml cream, warmed
- ½ tsp salt
- To serve
- Vanilla ice cream
- Icing sugar, to dust
- Honeycomb
Instructions
Craquelin
MIX together all the ingredients to form a soft, biscuit-like dough. Roll out dough between two sheets of baking paper until as thin as possible; place on a tray in the freezer to firm up.
Profiteroles
PREHEAT the oven to 170°C and line a baking tray with baking paper. Draw 6 cm circles on the baking paper and flip it around so the pencil markings are facing down. Set aside.
BRING milk, water and butter to a rolling boil. Immediately add flour and salt; mix vigorously over low heat until the dough comes together into a smooth ball. Cook for 1 minute, stirring, then transfer dough to a heatproof bowl. Allow to cool for 15 minutes.
ADD eggs to the dough ball a little at a time, mixing well in between each addition; you may not need to add all the eggs. The dough is ready when it is smooth and glossy but still hold its shape; it should form a V-shape when dropped off a spatula. Transfer dough into a piping bag fitted with a round nozzle.
PIPE profiteroles onto the prepared trays, using the drawn circles as a guide. Remove craquelin from the freezer and cut out 7cm circles using a cookie cutter; place a disc of craquelin on top of each profiterole. Work quickly as the craquelin will be tricky to handle as it softens.
BAKE profiteroles for 45 minutes or until golden and light when picked up. Poke a hole in the side of each profiterole to allow the steam to escape and place back in the switched-off oven to dry out for 25 minutes.
Salted caramel
PLACE sugar and water in a medium pot. Cover with a lid and cook, without stirring, until the sugar is dissolved and the mixture is bubbling. Remove the lid and cook until the mixture turns a golden-amber colour.
SWIRL in the butter, followed by the cream; be careful as the mixture will splutter and steam. Bring to a boil, then add the salt. Pour salted caramel sauce into a glass jar and set aside to cool.
To serve
CUT profiteroles in half; fill with a scoop of ice cream and a drizzle of salted caramel sauce. Dust the tops of the profiteroles with icing sugar and finish with honeycomb. Serve immediately and enjoy!
Notes
Tips from the team: Craquelin is a thin biscuit layer that is baked on top of choux pastry. It gives choux a more consistent shape as well as a delicious crunchy top. Profiteroles can be made up to 2 days ahead; re-crisp them in a 180ºC oven for 5-10 minutes on the day you intend to use them. Be sure to let them cool completely before filling.
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ALSO SEE: Crunchie pavlovas with banana
https://www.foodandhome.co.za/on-shelf/crunchie-pavlovas-with-banana
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Vanilla ice cream and salted caramel choc-chip cookie dough sandwiches
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.