A Sweet and delicious recipe for ice cream filled cream puffs with a caramel sauce. There Profiteroles are so yummy.
Preheat oven to 350 degrees F. line two baking sheets with parchment paper.
Put water, butter and salt into a medium pan and heat on low until the butter melts. Turn up the heat and bring to the boil. when it comes to a boil, add in the flour. Beat quickly to combine.
Beat well, over heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. pour the mix into a bowl and allow to cool a little, then whisk in the eggs.
Use a piping bag to pipe 1-2 inch balls of pastry onto baking sheets.
Bake for 15-20 mins until golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool completely.
To Fill. Allow ice cream to soften slightly in the fridge for 20 mins. Scoop into a piping bag, then poke the nozzle into the bottom of each pastry. Pipe in the ice cream until filled. Work quickly to place the profiteroles back in the freezer before the ice cream starts to melt.
For the sauce, heat the sugar in a large, frying pan. Melt it, stirring until dissolved. Turn up the heat a little, then bubble until you have a dark golden caramel,Keep the pan on the heat and carefully stir in the cream to make a silky sauce.
To serve, remove profiteroles from freezer and top with sauce just before servings.