Profiteroles with Gruyère Caramel
Drizzled over ice cream–filled pastry puffs, this cheesy twist on profiteroles is a fun and festive dessert for your friends who enjoy unexpected cheese discoveries. You’ll need a pastry bag fitted with a plain tip or a freezer bag with one corner snipped off to pipe out the puffs.
- 1 cup water
- 6 tablespoons ¾ stick unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 5 large eggs lightly beaten, plus 1 egg
- 1 cup sugar
- 2 teaspoons light corn syrup
- ½ cup water
- ½ cup heavy cream
- ¼ cup grated young 1 year or less Gruyère
- 2 tablespoons ¼ stick unsalted butter, cubed
- ½ teaspoon sea salt plus more to taste
- 2 pints vanilla ice cream softened (you’ll have leftover ice cream)
- Heat oven to 425°F and arrange racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicone liners.
- Add water to a medium saucepan and bring to a boil. Add butter and sugar, and once melted, remove pan from heat and beat in flour, stirring rapidly until no lumps remain. Return dough to medium heat and continue beating another 1 to 2 minutes, or until dough starts gathering itself into a ball.
- Transfer dough to a large bowl and stir for 1 minute to cool. Make a well in the center of the pastry and pour in about ¼ of the beaten eggs. Stir to combine. Repeat 3 more times with remaining beaten egg. The pastry will have the texture of thick glue, barely holding its shape when spooned—this is normal.
- Transfer dough to pastry or freezer bag and pipe 20 to 24 1-inch-wide puffs onto prepared baking sheets (10 to 12 per sheet). Lightly beat remaining egg with 1 teaspoon water, brush puffs with egg wash, and transfer to oven. Bake 20 minutes, rotating sheets once during cooking. Turn off oven and remove puffs. Make a horizontal slice in the puffs (not all the way through) to let some steam out. Return sheets to the oven for 5 minutes, then transfer to a cooling rack.
- Heat sugar, corn syrup, and water in a medium saucepan over medium-high heat until sugar dissolves. Continue cooking without stirring until mixture begins to caramelize and turn brown, about 10 minutes (use a pastry brush dipped in water to brush sugar from the sides of the pot).
- When sugar mixture has browned to your liking, reduce heat to medium-low and add cream, stirring vigorously until combined. Stir in cheese until it melts, then add butter and stir until incorporated. Stir in salt and keep warm over low heat.
- Open each pastry puff on the horizontal slice you made earlier and fill with a rounded spoonful of softened ice cream. Place 3 to 4 on a plate, drizzle with Gruyère caramel, and serve. Freeze any remaining pastry puffs.