Salted Caramel Profiteroles


50g /1 3/4 oz/1/4 cup vegan butter, cubed

75g/2 @/2 oz/1/2 cup strong white gluten-free bread flour, sieved

2 vegan eggs, beaten

250ml/9 fl, oz/1 cup whipping vegan cream

2 tbsp icing (confectioner’s) sugar

1/2 tsp vanilla extract

100 ml/3 1/2 fl, oz/1/2 cup salted caramel sauce


1.Preheat the oven to 200°C (180°Fan) 400F/ has 6.

Line a baking tray with greaseproof paper and spray lightly with water.

2. Bring the butter and 150 mo of water to the boil. Immediately add the flour and best until it forms a smooth ball. Remove from the heat and incorporate the egg a little at a time to make a glossy paste.

3.Spoon the pastry into a piping bag fitted with a large plain nozzle and pipe 2.5 I’m (1 in) buns onto the baking tray.

4. Bake for 20 minutes until crisp, increasing the temperature to 220°C (200°C Fan)/425F/gas 7 halfway through. Transfer to a wire rack and slice open to allow the steam to escape. Leave to cool completely.

5.Whip the whipping cream with icing sugar and vanilla extract until it holds its shape. Spoon it in the choux buns, then drizzle each one with salted caramel sauce.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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