Profiterole & caramel cake

Name: Profiterole & caramel cake
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 500g vanilla custard; 100g pkt baby profiterole cases; 500ml tub vanilla bean ice cream; 107.50 gm caster sugar; 125.00 gm water

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Prep Time: 15 minutes

Cook Time: 8 minutes

Total: 23 minutes

Servings: 8

Author : Coles

quick dinner party summer

Ingredients

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Instructions

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Step 1

Spoon custard into a piping bag fitted with a plain 5mm nozzle. Press nozzle into base of a profiterole and gently fill with custard. Repeat with remaining profiteroles and custard. Place filled profiteroles on a tray and chill for 10 mins.

Step 2

Caramel: Place caster sugar and water in a small saucepan. Stir on low heat for 2-3 mins until sugar dissolves. Increase heat to high and boil without stirring for 3-5 mins until caramel is golden.

Step 3

Invert ice cream onto a large platter. Stack profiteroles around ice cream using a little caramel to secure. Drizzle over remaining caramel and serve immediately.