Caramel Maxi Profiterole

1. 

water 2.1 cup (500 ml) • unsalted butter 5.5 oz (155 g)

Slightly heat water in a pot and melt butter in.

2. 

all-purpose flour / plain flour 5.5 oz (155 g)

Pour in flour, stir and bring to the boil.

3. 

Cook the dough on medium heat for 10 minutes - and stir constantly.

4. 

chicken egg 6 pcs

Allow the dough to cool and start adding eggs, one by one, and stir.

5. 

Evenly spread one-half of the dough into silicone baking form with diameter 28 cm. Line other types of form with parchment paper.

6. 

Bake in preheated oven at 390°F (200°C) for 30 minutes. Keep your oven door shut during baking!

7. 

Transfer the cold cake base upside down to platter. Spread second half of the dough into the cold baking form.

8. 

Bake the same way as the first cake base and allow it to cool.

9. 

semi skimmed milk 1,5% 2.5 cup (600 ml) • sugar granulated 1 oz (25 g) • butterscotch pudding - powder 2.75 oz (80 g)

Cook dense pudding from milk, sugar and pudding powder. Let it cool.

10. 

unsalted butter 5.25 oz (150 g) • powdered sugar 3.5 oz (100 g)

Mix butter and sugar together.

11. 

Add butter to pudding and stir until smooth. Spread the cream over the prepared cake base placed on the platter.

12. 

whipping cream (30-33% fat) 1.7 cup (400 ml) • cream stabilizer 0.5 oz (15 g)

Whisk whipping cream and spread it over the cream. Transfer second cake base on top of the whipped cream, but not upside down anymore :).

13. 

sugar granulated 7 oz (200 g) • whipping cream (30-33% fat) 6.75 tbsp (100 ml)

Turn sugar into caramel. Carefully pour whipping cream in (it will bubble) and stir.

14. 

Pour caramel on top of the profiterole and brush it on the sides, too.

15. 

Place the profiterole in the refrigerator for at least 6 hours. Cut it into portions (we recommend to use a knife with serrated edge and at the beginninig, to cut the top cake base, knife with plain blade).