Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky)



Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky)


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…’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.


Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky)


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.


Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky)



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!



Related Posts Plugin for WordPress, Blogger...
© Copyright 2012FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey

11 Responses to “Caramel & Vanilla Custard Profiteroles (Karamelové Veterníky)”

  1. Alexis Grace says:

    WOW—- this is a seriously involved recipe! Your mom must have really wanted your 10th bday to be special!!!! Definitely saving this one for a special occasion :)
    Alexis Grace recently posted..Wish List: Gemma Redux NecklaceMy Profile

  2. This looks delicious and great for those special occasions (like the holidays?? ) It is involved -though of course once you do a recipe it does become easier. {Thus I should make this a lot??? :-D}
    Lisa D.B. Taylor recently posted..I Hate WormsMy Profile

  3. Raquel says:

    Oh those look so good and tasty! I love cream filled pastries with a passion! I can only imagine how they tasted! Hope you have a great weekend Bibi! :)
    Raquel recently posted..Thanksgiving Turkey CookiesMy Profile

  4. Veronika says:

    Hey Bibi, I made these from a slovak website but they didn’t puff for me at all!
    I am going to try your recipe.
    There are 2 comments:
    How much butter do you melt in the water? (I dont think it says in your recipe)
    Also you said that once the water and butter are boiled you add flour and it will take couple of minutes to “odpalit” where the dough doesn’t stick to the walls.
    However when i made it, even after removing from the heat the dough automatically formed into the dough, do you think there is any point of keeping on the heat and just mixing it?
    I am trying to make these for my family for xmas and st.stefans day.

    • FoodieBibi says:

      Hi, Veronika. I am so sorry I messed up the ingredients for the pastry. I fixed it now. The sugar was too much and yes, butter was missing. To answer your second question ….. try this recipe and you will see.I do put it back on the stove for couple minutes. If it doesn’t stick after you mix it I don’t see a point putting it back on the stove , but I am not sure. To make them puff up make sure you keep them in the oven turned off and door slightly open for 10-15 minutes. Good luck :)

  5. Emily says:

    These are awesome! Thanks for your sharing your personal recipe!
    Emily recently posted..THB #12 ~ Apple-Walnut Mosaic Coffee CakeMy Profile

  6. anniebakes says:

    wow, with all of those steps this better be beautiful and it is!! anne
    anniebakes recently posted..Rainbow Jimmy CookiesMy Profile

Leave a Reply

CommentLuv badge

© 2012-2017 Bibi's Culinary Journey All Rights Reserved -- Copyright notice by Blog Copyright

Easy AdSense by Unreal