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Recipe details
Profiteroles with Vanilla Cream and Caramelized Onion
Choux pastry filled with sweet vanilla whipped cream and topped with a small amount of caramelized onion sauce.
≈ 270 kcal/100 g · ≈ 981 kcal/serving
60 minAdvancedFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Heavy cream120 ml
Yellow onion, finely minced25 g
Unsalted butter25 g
All-purpose flour35 g
Large egg50 g
Sugar45 g
Vanilla extract2 ml
Water60 ml
Cookware and utensils
Small saucepan
Baking sheet
Piping bag
Whisk
Directions
01
Heat the oven to 210°C / 410°F and line the baking sheet.
Products
No products at this step
Action
Preheat and line
Time
8 min
Temperature
210°C / 410°F
02
Boil the water with 15 g butter in the saucepan.
Products
Water — 60 ml; Unsalted butter — 25 g
Action
Boil
Time
2 min
Temperature
Boiling
03
Stir the flour into the boiling liquid until a dough forms.
Products
All-purpose flour — 35 g
Action
Stir
Time
2 min
Temperature
Medium heat
04
Beat the egg into the dough until glossy.
Products
Large egg — 50 g
Action
Beat
Time
2 min
Temperature
Warm dough
05
Pipe six small mounds onto the baking sheet.
Products
No products at this step
Action
Pipe
Time
3 min
Temperature
Room temperature
06
Bake the choux until puffed and dry.
Products
No products at this step
Action
Bake
Time
22 min
Temperature
210°C / 410°F
07
Whip the cream with 20 g sugar and vanilla until firm.
Products
Heavy cream — 120 ml; Sugar — 45 g; Vanilla extract — 2 ml
Action
Whip
Time
4 min
Temperature
Cold
08
Cook the onion with the remaining butter and sugar until caramelized.
