Profiteroles with Espresso Cream and Salted Barley Caramel
Videos
Course Only Video
Light, crisp profiteroles filled with silky espresso cream and finished with a glossy salted barley caramel that delivers subtle roasted coffee notes.
There are few desserts as elegant—or as satisfying—as a perfectly baked profiterole. Crisp golden choux pastry gives way to a cloud of espresso-infused cream, while a generous drizzle of salted barley caramel adds a rich, buttery finish with delicate coffee-like notes created by toasting black barley. It's the perfect finale to The Choux Must Go On menu, bringing together three classic pastry techniques in one spectacular dessert that's surprisingly achievable at home.
Serving Suggestions
Serve slightly chilled with the salted barley caramel warmed just enough to drizzle.
Dust lightly with cocoa powder or icing sugar for a classic French finish.
Add a few chocolate-covered coffee beans for an elegant garnish.
Pair with a freshly brewed espresso or flat white to complement the coffee flavours.
Serve alongside a scoop of vanilla bean ice cream for an indulgent dessert.
Finish with a pinch of flaky pink salt over the caramel to enhance the roasted barley notes.
Arrange on a cake stand for an impressive centrepiece at dinner parties or celebrations.
Best enjoyed on the day they're filled, while the pastry is still crisp and the cream beautifully light.
Need
- 1 Batch Choux Pastry baked as profiteroles Recipe
- 1/2 Batch Espresso Cream Recipe
- 1 Batch Salted Barley Caramel Recipe
- chocolate garnish of choice (we used chocolate coated coffee beans)
Do
- 1
Premake the profiteroles and allow them to cool completely before proceeding. If you add cold cream to warm pastry, you will have a big mess.
- 2
Make the cream and caramel sauce ahead of time and keep in the fridge.
- 3
When you are ready to serve, scoop the whipped cream into a piping bag with a medium nozzle (a star nozzle is also very nice).
- 4
Cut the tops off the profiteroles and fill with the espresso cream.
- 5
Dollop a little of the caramel sauce onto the pastry lid and press it down on top of the cream. Pipe another rosette of cream on top of the whole thing and garnish as you wish. Serve with more caramel either over the top or on the side.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
