Profiterole & Caramel Cake

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This visually sumptuous profiterole and caramelcustard cake is ideal for a special occasion.

All you have to do is throw all your ingredients of Profiterole & Caramel Cake

  1. 500g vanilla custard
  2. 100g pkt baby profiterole cases
  3. 500ml tub vanilla bean ice cream
  4. 1/2 cup caster sugar
  5. 1/2 cup water

The instruction how to make Profiterole & Caramel Cake

  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.
  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.
  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.

Nutritions of Profiterole & Caramel Cake


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