Pastry Puffs with Caramel Cream and Dark Chocolate Sauce

Modern Sauces_Profiteroles
Ellen Silverman
  • Yield: 30 pieces


2/3cup water
6tablespoons unsalted butter
1/2teaspoon kosher salt
2/3cup all-purpose flour
3large eggs, beaten
Cardamom-Coffee-Caramel Cream, 1 batch (link to recipe below)
Rich Dark Chocolate Sauce (link below for recipe


  1. In a small saucepan, combine the water, butter, and salt and bring to a boil over high heat. Add the flour all at once, remove the pan from the heat, and immediately begin stirring with a wooden spoon. Stir until the flour mixture forms a ball, then return the pan to very low heat and continue stirring until the dough looks shiny and smooth, 1 to 3 minutes.
  2.  Remove the pan from the heat and stir in the eggs, one at a time, mixing in each egg fully before adding the next one. As each new egg is added, the dough will look slippery and curdled but will smooth out.
  3. Position one rack in the upper third and second rack in the lower third of the oven and heat to 400F. Line two large rimmed baking sheets with parchment paper (this is for easy cleanup; it is okay to bake the puffs directly on the baking sheets, if you like). Using two small spoons, spoon out 30 small mounds of dough, each one about the size of an unshelled walnut, spacing them at least 1 inch apart on the prepared pans. Dampen your fingertips and gently pat any wayward points of dough down so that the mounds are fairly smooth and domed.
  4. Put the baking sheets in the oven, reduce the temperature to 375F and bake the puffs until they have, well, puffed and are a deep golden brown, 18 to 25 minutes. If the puffs are baking unevenly, switch the pans between the racks and rotate them from back to front.
  5. Transfer the puffs to a cooling rack. With the tip of a small knife, poke a tiny hole in the side of each puff to let steam escape. This keeps them from getting soggy.
  6. Fit a pastry bag with a plain small tip, spoon the Cardamom-Coffee-Caramel Cream into the bag, and fill each puff by poking the tip into the puff and gently squeezing in the filling. If you don’t have a pastry bag, slice each puff open along the equator, leaving a bit attached so you don’t separate the top and bottom halves. Gently open up each puff, spoon some filling into the center, and pat the top back in place.
  7. Pile five filled puffs onto each dessert plate or into each shallow bowl. Gently heat the Rich Dark Chocolate Sauce and either drizzle an equal portion over each serving, or bring the sauce to the table and let the diners pour the sauce themselves. Serve right away.

Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012).