Thermobexta’s Salted Caramaple Spelt Profiteroles

salted caramel profiterolesThis choux pastry is perfect for profiteroles, eclairs or cream puffs.  It doesn’t contain any sweetener and therefore suits either sweet or savoury fillings. It makes a large batch of profiteroles – anywhere between 40 and 50, depending on the size you make them. They freeze and defrost very well and there are tips at the bottom on the best way to do this. The filling is enough to fill half of the profiteroles. If you are wanting to use all of them at once, make a double batch of custard (you will need to increase the cooking time if doing this).

Profiteroles
300g water
120g butter
pinch of salt
250g unbleached white spelt flour
8 eggs

Salted Caramaple Filling
500g milk
2 egg yolks
1 egg
30g butter
35g maple syrup
35g rapadura sugar
40g cornflour (or arrowroot starch)
1.5 tsp vanilla powder(or 2 tsp vanilla extract)
1/4 tsp salt

Chocolate Topping
60g good quality chocolate

1. Place water, butter and salt in mixer bowl. Heat for 10 minutes/100/speed 2/MC on.

2. Add flour. Mix for 20 seconds/speed 4/MC on. Transfer to a bowl, set aside for an hour to cool down. Whilst mixture is cooling, clean mixer bowl and make the filling.

3. To make filling, place all filling ingredients in mixer bowl. Cook for 9 minutes/90/speed 4/MC on. Transfer mixture to a bowl. Cover and place in the refrigerator to cool completely.

4. Preheat oven to 200°C. Line 3 trays with baking paper.

5. Return profiterole mixture to mixer bowl. Secure lid and set to speed 5.  Add eggs to the bowl with the blades running (sp 5), allowing 30-40 seconds between the addition of each egg – replace MC after adding each egg. Do not rush this step, the timing is needed to ensure a good rise.

6. Either pipe or scoop tablespoons of the thick batter onto your trays, leaving roughly 3cm between them to allow for rising. Using wet hands, neaten up the edges or any peaks. Cook for 20-22 minutes, or until golden.

7. When cooked and as soon as they are cool enough to handle, use a skewer to poke a hole in the base of each as you transfer them over to cooling racks and leave to cool completely.

8. When cool, pipe the cold filling into all of the profiteroles (*if you don’t want to use all of the profiteroles now, see the note at the bottom of the recipe on how to store them for future use).

9. Melt chocolate in clean, dry mixer bowl by heating for 3 minutes/50/speed 2/MC on. Transfer to a small bowl.

10. Dip the top of each profiterole in chocolate. Arrange on a serving plate as you go.

*This recipe makes a large quantity of profiteroles – good for large gatherings, or for saving you time in the long run! If you would like to keep the leftovers for a later date, place them on a tray and into the freezer. After 12 hours, transfer the profiteroles into a large zip lock bag or freezer container. When you are ready to use them, place them in a preheated oven (220C fan forced) for 3 minutes – this will crisp them up and ensure they aren’t soggy. Leave to cool then fill with desired filling.

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8 thoughts on “Thermobexta’s Salted Caramaple Spelt Profiteroles

    1. Profiteriles are pretty sensitive to ingredient ratios and steam is what makes them rise so well. Since spelt and wheat don’t absorb the same amount of water, I wouldn’t suggest changing the flour type. I’ve heard the recipe in the EDC is good and it uses wheat flour. Perhaps you could make those and fill with my filling 🙂

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  1. These sound amazing i loo forward to trying them- just wondering if you know of any refined sugar free chocolate options? or do you have a recipe suggestion for the chocolate topping?
    thanks

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