Profiteroles with Caramel Sauce & Almond Praline

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.


These simple cream puffs are filled with vanilla bean ice cream, drizzled with caramel sauce and topped with crunchy almond clusters.  I kept this recipe from an old Food & Drink magazine that I had and I have always loved it.  These cream puffs are so easy to make that you will impress yourself with how beautiful they come out.

Profiteroles 2Bwith 2Bvanilla 2Bice 2Bcream 2C 2Bcaramel 2Band 2Balmond 2Bpraline 2BJM almond Profiteroles with Caramel Sauce & Almond Praline
Food Styling & Photography By:  Julie Miguel

You can change it up and use coffee or chocolate ice cream to fill your cream puffs.  Substituting hot fudge sauce for the caramel also works well.

The best part about this dessert is that all of the components are made ahead of time so you can serve them at your next dinner party without interrupting your dinner making plans.  Assembly is quick and the result is impressive.  

(Serves 10)

1 cup (250 ml) water
1/2 cup (125 ml) unsalted butter (if using salted, omit salt)
1 tbsp (15 ml) granulated sugar
1/2 tsp (2 ml) salt
1 cup (250 ml) all-purpose flour
3 eggs
2 egg whites
2 L natural vanilla bean ice cream

Caramel sauce
1/2 cup (125 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (25 ml) butter
1 1/2 cups (375 ml) whipping cream
1 tsp (5 ml) pure vanilla extract

Almond Praline
3 cups (750 ml) slivered almonds
2 tbsp (25 ml) butter
1 cup (250 ml) granulated sugar
1/4 tsp (1 ml) salt

Make the profiteroles.  preheat the oven to 375 degrees Fahrenheit.

Line a baking sheet with parchment paper.  Bring water, butter, sugar and salt to a boil in a large saucepan over medium heat.  Add flour; stir frequently for 5 minutes or until mixture easily forms a large ball.  Turn ball into bowl of an electric mixer; break up and cool 15 minutes.  Whisk eggs with whites until combined.  With mixer running, slowly pour in eggs, continuing to mix until smooth.

Use a piping bag with a large star tip to make 12 large mounds onto your parchment paper about 1 1/2 inches (4 cm) apart.  With wet hands, smooth and form any misshapes and points.  Bake in centre of preheated oven for about 40 minutes or until top is richly golden.  Turn off oven.  Pierce side of each puff with a knife; return to oven for 15 minutes with oven door ajar.

Cool completely on a rack; cut each in half horizontally.  Fill each with a scoop of ice cream and replace tops.  Freeze on a tray then transfer to freezer weight plastic bag.  Filled profiteroles freeze well for up to 3 days. (Uncut profiteroles can be frozen in an airtight container for up to a month.  Reheat from frozen in a 350 degrees Fahrenheit oven for 10 minutes or until hot and crisp.  Cool completely before filling.)

Make the Caramel Sauce.  Measure water into a medium heavy-bottomed saucepan.  Add sugar and butter; do not stir!  Measure out whipping cream, set near the stove along with the vanilla.  Place saucepan over medium-high heat and bring to a boil without stirring.  Let bubble briskly for 8-11 minutes or until the sugar begins to change colour.  Swirl the pan gently on the unit until the colour becomes deeply golden.  Avert your face as hot steam rises rapidly.  Near the side of the pan, pour in the whipping cream.  Stir with a long-handled wooden spoon until smooth, about 2 minutes.  Slide pan off heat; stir in the vanilla.  Cool until lukewarm before pouring into a container.  Once cooled, cover and refrigerate for a week or more.

Make the Praline clusters.  Line a cookie sheet with parchment paper.  Heat a large heavy frying pan over medium heat, then add the almonds.  Stir constantly for 2 minutes or until almonds are warmed.  Stir in the butter to coat the almonds.  Then stir in the sugar mixed with the salt.  Continue stirring frequently lifting with a metal spatula and graduate to constant stirring near end of cooking time.  This takes 12 to 15 minutes or until sugar melts and turns a rich caramel colour.  Remove from the heat; turn on to the parchment paper immediately and spread out the almonds.  Be careful – the mixture is very hot.  Cool and store in an airtight container for a week or more.

Profiteroles 2Bwith 2Bvanilla 2Bice 2Bcream 2C 2Bcaramel 2Band 2Balmond 2Bpraline 2BJM2 almond Profiteroles with Caramel Sauce & Almond Praline
Food Styling & Photography By:  Julie Miguel

Assemble the profiteroles.  put your filled profiteroles on to individual plates.  Break up praline and put in a bowl with small tongs.  Pour caramel into a gravy boat.  Guests drizzle profiteroles with caramel sauce and add the praline as desired.  You may also assemble the profiterole and serve it as shown above.  

With Love,
Jules for Daily Tiramisu

Follow me!

You may also like...