These Lazy Profiteroles with Caramel and Walnuts are relatively quick and utterly delicious dessert with a thick caramel sauce and roasted walnuts.
Hi, my friends. I hope you’re doing fine. So am I. Thanks for asking. Anyway, I am kind of behind my schedule as this post should have appeared yesterday or even better on Monday. The feeling of spring makes me lazy :)
Hopefully, these Lazy Profiteroles with Caramel and Walnuts help rectify my horrible behavior. “Why lazy?” You might ask. Honestly, I have no clue. I just opted for this name. As the matter of fact, they are not that lazy. Basically, you need to bake choux pastry as you would normally do. The simple thing is that you won’t fill profiteroles with cream. Instead, we are going to make a luscious caramel spread and cover the profiteroles in it and then sprinkle with the roasted walnuts. Sounds delicious? Indeed!
My mom used to make something similar when I was a kid (Which appeared to be…like…xxxxxx years ago). She often would make little choux pastry and simply mix them with some sweetened condensed milk and then dust with cocoa powder.
Lazy Profiteroles with Caramel and Walnuts
I remembered this simple yet delicious idea this year. I decided to recreate it but just make it a little bit more sophisticated (And if you know me, everything which includes dulce de leche is deemed to be sophisticated.)
You know what is the best part about these Lazy Profiteroles with Caramel and Walnuts? You don’t need to worry about the perfect shape of your profiteroles. Make them small, round, long, beautiful, zigzag-shaped, star-shaped, or ugly. My mom would pipe the pastry in a shape of tiny finger cookies. In fact, the ones you see here are not the best for this dish – the smaller, the better, in this case.
Thus, if you are not familiar with choux pastry yet, those lazy profiteroles would be the perfect recipe to practice and master your skills (Btw, there’s nothing complicated in choux pastry!) Once you feel comfortable with this idea, we will proceed to some filled profiteroles. Don’t you worry – I have some lovely ideas to share with you.
Preheat oven to 200 degrees C (400 degrees F). Brush a baking tray with the oil/spay. You can use parchment too.
Whisk one and two remaining eggs in two separate small bowls. Set aside.
Place the water and cubed butter in a medium saucepan over medium heat and cook, stirring, for about 3-4 minutes or until the butter has melted. Do not cook at higher heat and do not allow to boil as this makes more water to evaporate.
Add the sifter flour to the butter mixture at once and beat with a wooden spoon until well combined.
Place over low medium heat and cook, stirring, about 1-2 minutes or until the mixture starts to come away from the side of the saucepan.
Remove from heat and let cool about 4-5 minutes.
Stir in the 2 eggs into the mixture while beating with a wooden spoon. Add a little (about 1 - 1,5 tbsp) of the remaining one egg.
Beat about 1 minute until the mixture is glossy and holds its shape.
Spoon out / pipe the mixture onto the tray, about 2 cm apart. Brush the tops with the remaining egg.
Bake in the preheated oven for about 15 minutes then reduce heat to 170 degrees C and bake for another 10 minutes. Do not open the oven's door while baking!
The profiteroles should be golden and looking dry from outside. Now you can open the door and check (by cutting in half) one of the profiteroles. It should be only slightly moist from the inside.
Turn off the oven and leave the profiteroles inside for another 15-20 minutes then remove them from the oven and let cool.
If you have smaller choux pastry, you will need to decrease the baking time.
In a meantime, grease the medium saucepan with 3 tbsp of butter. Add the cream and dulce de leche and place over medium heat. Cook about 10 minutes stirring often. if it's getting too thick, add a bit more of cream. Stir in the vanilla and off heat and cool slightly.
To assemble the dessert, arrange the profiteroles on one or two dishes mixing with the caramel and walnuts.