Caramel Profiteroles with White Chocolate Caramel Ganache
There’s something truly magical about profiteroles—light choux pastry filled with rich cream, topped with a shiny caramel glaze. In this recipe, we elevate the experience with a decadent white chocolate caramel ganache that adds an extra layer of indulgence. Perfect for special occasions or to simply impress your guests, these profiteroles are a delicious demonstration of skill and flair.
At Defy, we celebrate the art of living by creating memorable kitchen moments. This showstopping dessert is not just a treat—it’s a statement of creativity, precision, and passion.
Inspired by Chef Jackie Cameron
This delightful recipe comes straight from the kitchen of Chef Jackie Cameron, one of South Africa’s most respected culinary voices. Through Defy’s partnership with Chef Jackie, we proudly sponsor Langelihle Mnikathi, a passionate culinary student under her mentorship.
Together, they are mastering classic French pastry techniques while creating joy through every delicious bite
Type
Dessert
Servings
10
Total Time
7 Hours
Ingredients
Choux Pastry
· 250 ml water
· 120 g salted butter
· 125 g cake flour, sifted
· 3 whole eggs
Caramel Cream
· 250 ml cream
· 60 ml caramel (see caramel note below)
Caramelised Sugar
· 250 g white sugar
White Chocolate Caramel Ganache
· 200 g white chocolate
· 60 ml caramel
· 80 ml cream
Method
Choux Pastry
1. Heat the water and butter in a small saucepan, allowing the butter to melt. As soon as the mixture comes to a simmer, remove from the heat.
2. With the pan off the heat, add all the flour at once, stirring with a wooden spoon to bring it together.
3. Place the pan back on the heat and cook the flour mixture for a minute or two, until the mixture comes away from the sides of the saucepan.
4. Place the mixture in a stainless-steel bowl of a stand mixer and use a scraper to spread the dough around the bowl so it cools quickly.
5. Insert the whisk attachment. Add the eggs, one at a time, mixing well between each addition until a thick, sticky pastry forms.
6. Pipe small rounds of dough onto a sheet of greaseproof paper on a baking tray.
7. Bake at 200°C for 15 minutes. Remove from the oven, pierce the bottom of each profiterole and reduce heat to 180°C. Return to the oven for another 10 minutes, then cool on a rack.
Caramel Cream
8. Whip the cream to stiff-peak stage, then fold in the caramel.
9. Fit a piping bag with a small round nozzle and fill with caramel cream.
10. Just before serving the profiteroles, fill them with caramel cream by piping it into the base hole. Smooth the base and ensure no cream is oozing out.
Caramelised Sugar
11. Heat the sugar slowly in a small saucepan. Do not stir. Swirl the pan gently as the sugar melts and turns golden.
12. Remove from the heat and dip the tops of the profiteroles into the caramel to seal the hole.
13. Place upside down on greaseproof paper until the caramel sets.
White Chocolate Caramel Ganache
14. Place the white chocolate, caramel and cream in a double boiler or bowl placed over a saucepan of simmering water.
15. Stir slowly until the ganache is smooth and glossy.
16. Dip the tops of the caramel-sealed profiteroles into the ganache and allow to set on greaseproof paper.
To make caramel, place an unopened 385 g can of condensed milk in a saucepan. Cover with water and boil for 4 hours (top up the water level as needed). Allow the can to cool completely in the fridge before opening.
Tips from the Defy Kitchen
· Use a Defy Thermofan+ oven for perfectly baked choux that puffs evenly and stays crisp.
· Chill your caramel cream before piping for best results.
· Store profiteroles unfilled in an airtight container to retain crispness until ready to serve.
· Drizzle extra ganache over plated profiteroles for a stunning finish.
Watch the Masterclass
Watch Chef Jackie Cameron and Defy sponsored student Langelihle Mnikathi bring this recipe to life in our exclusive YouTube Masterclass. Subscribe to the Defy South Africa channel for more recipes and baking inspiration from the best in the industry.
