Bringing real baking into your home with deliciously simple recipes.
Prep 50minBake 35-40minMakes about 40
When the French profiteroles arrived in Brazil, a bakery in Sao Paulo created its own version – the Carolinas. Instead of filling the profiteroles with vanilla custard, they used pure dulce de leche then it became one of the staples in Sao Paulo bakeries. This version, created by Make Me a Baker student Ana Moreno for her graduation, includes cream to make them less sweet than the ones you find in Sao Paulo, but still with plenty of dulce de leche to give the authentic taste.
1 quantity Basic Choux Pastry 150g good-quality dark chocolate (45-54% cocoa), chopped into small pieces Edible gold leaf flakes, to decorate
To make the profiteroles, preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
Spoon the choux pastry into a large piping bag fitted with a 0.9cm (#9) round piping tip. Pipe 3cm rounds onto the lined trays, about 2cm apart. Use a damp fingertip to smooth any peaks on each of the rounds. Sprinkle the lined tray with a little water.
Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C (160°C fan-forced) and bake for a further 15-20 minutes or until golden and crisp on the outside. Remove from the oven and use a 0.7cm (#7) star piping tip to make a hole in the base of each of the hot profiteroles for the steam to escape. Place hole side up on a wire rack and allow to cool completely
To make the Dulce de Leche Cream, combine the cream, icing sugar and vanilla bean paste in a mixing bowl and use a balloon whisk or hand held beaters with a whisk attachment to whisk on medium-high speed until soft peaks form.
Spoon dulce de leche into a medium bowl. Add a third of the whipped cream mixture and use a large metal spoon or spatula to fold gently through the dulce de leche to retain as much air as possible until just combined evenly. Add the remaining cream in two more batches folding gently until just combined.
Place the Dulce de Leche Cream into a pastry bag fitted with a 0.7cm (#7) star or round piping tip. Insert the tip into the hole in the base of a profiterole and fill with the Dulce de Leche Cream.
To decorate the profiteroles, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Stir occasionally until the chocolate melts and is smooth.
Dip the tops of each of the filled profiteroles in the melted chocolate to coat and set aside on a wire rack to stand for 10 minutes. Carefully decorate each profiterole with a little edible gold leaf before the chocolate is fully set.
The unfilled profiteroles will keep in an airtight container at room temperature for up to 1 day. They are best eaten the day they are filled with the Dulce de Leche Cream.