Makes 20
Choux Pastry
35g Kerrygold butter
50g plain Odlums flour
2 medium eggs
Topping
150g caster sugar
Filling
400 ml single Avonmore cream
Method
Preheat your oven to 200C/ Fan 180C / 400F / Gas 6
For the profiteroles, add the butter to a pot with 85ml of water and heat gently until the butter is
melted.
Once melted, bring to the boil and add the flour and stir with a wooden spoon until a thick paste is
formed.
Take off the heat and continue to stir until the mix begins to cool
To this add one egg and mix, whisk the remaining egg and gradually add this until the choux pastry
is shiny and at a dropping consistency. You may not require all of the second egg so take care at
this point. The pastry needs to hold its shape when piped.
Place this pastry into a piping bag fitted with a round nozzle and pipe 20 profiteroles onto a tray
lined with parchment paper, they will spread while baking so allow space in-between.
Place in the preheated oven and bake for 25-30 minutes or until golden brown and puffed up.
Remove from the oven and allow to cool on a wire rack.
For the caramel topping, simply place the sugar and 50ml of water into a medium sized saucepan
and gently heat until the sugar is dissolved. Once dissolved turn up the heat and cook until the
sugar start to turn a light golden caramel colour. Remove from the heat and allow to cool slightly.
Carefully dip the top of each profiterole into the caramel and return to the tray to cool.
Once cooled, whisk the cream and place in a piping bag fitted with a small nozzle, using a small
office knife, make a small hole in the base of the profiterole and fill with cream.
