Cream and Caramel Profiteroles

Preparation Method

PROFITEROLIS
1. Place the water and Delícia Supreme margarine in a small saucepan to heat until boiling (when small bubbles appear on the sides of the pan) and the Delícia Supreme margarine melts.
2. Add the wheat flour all at once and stir with a hard plastic spoon until the mixture comes together and forms a dough that detaches from the bottom of the pan.
3. Remove the batter from the heat, place it in the bowl of a mixer and beat on medium speed until it is lukewarm.
4. Add the eggs, one at a time, until each one is incorporated into the batter. At the end, beat for another minute and turn off.
5. Pour the mixture into a piping bag fitted with a large plain nozzle.
6. On a greased baking sheet or one lined with parchment paper, making a clockwise circular motion from the center, draw circles with a diameter of 3 cm and pull the piping bag up to a height of about 2 cm. With the tip of your finger moistened with water, lightly press down the swirl at the top of each profiterole.
7. Bake in a preheated oven at 200ºC for 15 to 20 minutes. Remove and leave to cool.

CARAMEL
8. Place the sugar, water and glucose in a saucepan over a very low heat and bring to the boil until it becomes a thick golden syrup, like pudding.
9. Then add the Delícia Supreme margarine and mix well, taking care that it doesn't splatter on your hand.
10. Remove the pan from the heat, let it cool a little and add the cream, mixing well. If desired, place in jars with lids and store in the fridge.

ASSEMBLY
11. Cut each profiterole in half 1/3 of the way up.
12. Remove the core from the bottom, add a little caramel, top with a scoop of cream, custard or coconut ice cream, then the profiterole lid and caramel syrup to taste. Serve immediately

TIP
Profiteroles can be made in advance and frozen. Thaw them out of the fridge