Caramel Profiteroles: A stab at French patisserie

Caramel Profiteroles

Caramel Profiteroles: My attempt at recreatingΒ 


On a recent break to Nice in the south of France, I had the most delicious profiterole dessert from a local patisserie that was open until 10pm! Imagine if such an amazing thing existed in my home town?! I’d never have an emergency dessert baking moment again… Oh to dream!

So while in France, it’s obligatory to eat as much from the local patisseries as possible,from breakfast croissants to afternoon treats after a long day of sightseeing. Well that’s what I think anyway!

Caramel Profiteroles from Nice, France

This is a photo of the Caramel Profiteroles I had in Nice, France- doesn’t it look so perfect and delicious?

So as you can see thisΒ dessert was amazing and I haven’t seen it available anywhere since.Β The choux pastry was crisp and the creme patissiere not too sweet. The burnt caramel offset the cream perfectly and I was so sad to eat the last mouthful! Unfortunately I didn’t get a chance to go back and get another one as we left the next morning. So I have recreated it in my own kitchen as part of the Mother’s Day lunch for my family!

Caramel Profiteroles

Caramel Profiteroles


I have to admit that I don’t have a recipe to share as I kind of made it up as I went along, starting from a basic choux pastry mix and filling the profiteroles with creme patissiere. But here is a similar one if you want to give it a go yourself!

When working with the caramel, be very careful as I managed to burn my middle finger and a thumb on the burning hot sugar! Blisters alert! 😦

With only a photo of the original dessert on my phone to go by, I made a stab at reconstructing the dessert to look the same. The base is a disk of choux pastry that I had to squash down as it puffed up then I used some of the caramel to ‘glue’ three creme patissiere filled profiteroles onto the base. I decided that easiest way to do the profiteroles was to fill them first that dip them into the caramel, hence the burning of fingers as they were heavy and kept falling in! I topped the freshly whipped cream with some flaked almonds that I toasted then ground.

Caramel Profiteroles

Caramel Profiteroles- home made


I think I managed to capture the general essence of the dessert, not as neat I wanted but it was OK for a first attempt. Unfortunately I was pressed for time so was unable to take step-by-step photos. Maybe I’ll attempt this again and take photos next time! πŸ™‚



38 thoughts on “Caramel Profiteroles: A stab at French patisserie

  1. How beautiful! I love the caramel take on the classic profiterole. So light, so rich – the French cuisine is really something, isn’t it?

  2. I think you did a great job of recreating a very elegant dessert, and your explanation is easy to follow, even without the step by step photos. Thanks for sharing this French experience with us at Fiesta Friday.

    • Yes it does Aruna! πŸ™‚ I’ll have to do it when I have more time next time so I can make it neater and not burn myself with the caramel! πŸ™‚

  3. I haven’t had a profiterole in AGES … Yours look absolutely delicious πŸ™‚ I reckon I could get through more than a few of these!

  4. love your observation : while in France it’s important to eat as much local bakery food as possible πŸ™‚ – great profiteroles – they need to look a bit home made – as a friend of mine once said when I lamented the imperfection of my baking offerings – if I want visual perfection I go to the bakery if I want greathome cooked food I come to your house :O)

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