Good morning, my sweet friend!
I am happy to tell you that I finally broke down and decided to share my recipe for CARAMEL CREAM & VANILLA CUSTARD PROFITEROLES or in Slovakia knows as Karamelové Veterníky.
Not that I didn’t want to share the recipe, but as you can see…..it’s so long and it took me forever….
…so now I expect you to make Caramel & Vanilla Custard Profiteroles….take picture and show them to me.
Karamelové Veterníky and I go way back together…..growing up in socialist Czechoslovakia every single pastry shop across the country was selling Karamelové Veterníky….and every single one tasted the same…..
…. not only they tasted the same …… they looked the same….they cost the same……
I still remember…… 2.50 Krone
…… Caramel & Vanilla Custard Profiteroles were my favorite pastry….. I loved them so much that one year my mom who never baked instead of birthday cake she filled the entire kitchen table with these pastries ….. there was over 50 Caramel & Vanilla Custard Profiteroles on that kitchen table….
….. it was my 10th birthday….. I was 7th heaven ….. and my mom was #1.
So here I am many…..many….many year later sharing the recipe for the pastry that got me through break-ups ….. exams ……heartbreaks …..let downs….. and many celebrations.
Ingredients for Caramel Cream: (make day before)
- 6 Tbsp Sugar
- 2 cup Heavy Whipped Cream
STEP 1: In a heavy pan on medium high heat allow sugar to caramelize until brown & starting to bubble around the edges.
STEP 2: Pour whipped cream into caramel and on medium heat allow it to completely melt together.
STEP 3: Pour into clean container and put is the the fridge for minimum 12 hours
STEP 4: When ready to use whip the caramel cream as you would regular whipped cream.
I adapted the recipe for Choux Pastry from Joy of Baking
Ingredients for Choux Pastry:
- 2 cups Flour
- 2 tsps Sugar
- 1 cup Butter (unsalted & cut into pieces)
- 1/2 tsp Salt
- 2 cups Water
- 8 Eggs
STEP 1: Preheat oven to 400F. Line baking sheets with parchment paper.
STEP 2: In a bowl sift together flour, sugar and salt.
STEP 3: In a heavy saucepan on medium heat bring butter and water to boil. Remove from heat and add the flour mixture.
STEP 4: Return it back to the stove and and stir constantly using wooden spoon until the dough starts coming off the sides and forms a smooth ball in the middle. This should take couple minutes.
STEP 5: Remove the dough and place it into kitchen mixer bowl. Beat it on low speed for 2 minutes just to release the steam.
STEP 6: Slowly start adding lightly beaten eggs until dough turns into sticky paste.
STEP 7: Transfer dough into piping bag and pipe about 2″ round mounds onto parchment paper. Make sure they are 2″ apart.
STEP 8: Bake for 15 minutes. Reduce temperature to 350F and bake another 35 minutes or until the shells are golden brown and dry inside.
STEP 9: Turn the oven off and with door slightly ajar leave shells inside for another 10 minutes.
STEP 10: Place shells onto cooling racks. Allow them to cool completely and slice them in half.
Ingredients for Vanilla Custard:
- 2 Pkg Dr. Oetker Original Cream Pudding
- 6 Tbsp Sugar
- 4 cups Milk
STEP 1: Prepare pudding according to directions and let it cool in the fridge.
Ingredients for Caramel Glaze:
- 1/3 cup Sugar
- 4 Tbsp Milk
- 1,5 cup Icing Sugar
STEP 1: In a heavy pan melt sugar until brown. Add milk and cook until completely melted.
STEP 2: Gradually add icing sugar while stirring. Add more milk if it gets to thick.
STEP 3: When the caramel glaze starts to thicken and look like caramel take off the heat and stir until smooth.
STEP 4: While the glaze is still warm dip the tops of shells (12) in the glaze and let it cool. You might have to reheat the caramel glaze few times.
STEP 1: Fill the bottom of shells with Vanilla custard.
STEP 2: Top with Caramel cream.
STEP 3: Cover with Caramel glazed top
There you have it …… I make Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky) only few times a year ……
… you probably can figure out the reason why…..
Do you have special dessert that reminds you of your childhood and teenage years?
Don’t forget….Keep Smiling….Keep Cooking!
Bibi's Culinary Journey