Profiterole Caramel Cake

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This visually sumptuous profiterole and caramel-custard cake is ideal for a special occasion.

The ingredient of Profiterole Caramel Cake

  • 500g vanilla custard
  • 100g pkt baby profiterole cases
  • 500ml tub vanilla bean ice cream
  • 1 2 cup caster sugar
  • 1 2 cup water

The Instruction of profiterole caramel cake

  • spoon custard into a piping bag fitted when a plain 5mm nozzle press nozzle into base of a profiterole and gently fill subsequently custard repeat as soon as remaining profiteroles and custard place filled profiteroles re a tray and chill for 10 mins
  • caramel place caster sugar and water in a small saucepan stir up opinion something like low heat for 2 3 mins until sugar dissolves accrual enlargement heat to high and boil without stirring for 3 5 mins until caramel is golden
  • invert ice cream onto a large platter stack profiteroles in the region of almost ice cream using a little caramel to secure drizzle more than permanent caramel and minister to immediately

Nutritions of Profiterole Caramel Cake

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