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Profiteroles With Caramel Sauce

Profiteroles With Caramel Sauce


  • 1/2 cup plus 1 tablespoon whole milk
  • 7 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs, at room temperature, beaten
  • 1 1/2 cups lowfat vanilla frozen yogurt
  • 1 1/2 cups heavy cream
  • 1 1/4 cups granulated sugar
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon pure vanilla extract


  1. Position a rack in center of oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  2. Combine 1/2 cup plus 1 tablespoon water with milk, butter, sugar, and salt in a saucepan. Bring to a boil over medium heat; stir until butter is melted.
  3. Quickly add flour to saucepan and stir briskly with a wooden spoon until a thick paste forms. Reduce heat to medium-low and stir for 1 minute more or until mixture resembles mashed potatoes. Adjust heat as necessary so dough doesn't scorch. Transfer to a large bowl and beat with an electric mixer on low for 30 seconds. Increase speed to medium and slowly add beaten eggs, then increase speed to high and beat for 15 seconds. The dough should be warm, elastic, and very sticky.
  4. Immediately transfer dough to a pastry bag fit with a 1/2-inch plain tip or a large zip-top bag with a corner snipped off. Pipe 24 mounds of dough (about 1 1/4 inches wide and 1 inch tall) onto the prepared baking sheet, spacing them 1 1/2 inches apart. Wet a finger and gently pat down any dough tips sticking up so the tops look smooth. Bake for 25 minutes or until puffy, then remove from oven, pierce each with a toothpick, and return to oven. Bake for 10 minutes more or until crisp. Turn off oven and keep door propped open 1 to 2 inches with a wooden spoon until they are cooled completely. Use a serrated knife to cut each in half crosswise; remove and discard any uncooked dough in the center with yourfingers. Prepare up to 8 hours ahead; store uncovered at room temperature.
  5. Use a tablespoon or small scoop to portion out 24 balls of lowfat vanilla frozen yogurt onto a baking sheet lined with parchment paper. Cover with more parchment paper and freeze until ready to serve.


  1. To make the caramel sauce, heat cream in a small saucepan over medium. Meanwhile, combine sugar and 1/4 cup water in a large saucepan. Cook over medium-high, stirring continuously, until sugar is dissolved. Cook, occasionally swirling the saucepan with your hand, for 3 to 5 minutes or until caramel is a deep tan color and smoking. Add butter and let melt, then slowly pour in hot cream (use caution, as the sauce will be hot and bubbling); whisk until smooth. Strain through a wire sieve into a bowl and mix in vanilla; let cool.
  2. Top a profiterole bottom with a ball of frozen yogurt and crown with top. Repeat for remaining profiteroles. Drizzle with caramel sauce and serve with additional sauce on the side if desired.

Nutrition Information

Per serving: 96 kcal cal., 5 g Fat, total. Percent Daily Values are based on a 2,000 calorie diet


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