Name: Salted Caramel Profiteroles Dessert Recipes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 cup (113g) unsalted butter; 1 cup (240ml) water; 1/4 tsp salt; 1 cup (125g) all-purpose flour; 4 large eggs; 2 cups heavy whipping cream; 2 tbsp sugar; 1/2 tsp vanilla extract; 1 cup granulated sugar; 6 tbsp unsalted butter; 1/2 cup heavy cream; 1 tsp sea salt

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I’ve always believed dessert should feel like a reward, and these Salted Caramel Profiteroles deliver that with a wink and a drizzle. They’re the kind of treat that gets people leaning forward in their chairs, eyes wide, forks ready. The crisp choux shells filled with soft whipped cream? They’re a cloud with attitude, and that golden caramel—with just enough salt to make it interesting—doesn’t play around. This is one of those dessert recipes that make you look like a pastry genius, even if you totally forgot to buy eggs last week. It’s indulgent but doable, a little messy in the best way, and perfect for anyone craving something beyond the usual cake or cookies. If you’ve tried caramel apple dump cake or toyed with caramel apple drinks alcohol recipes, this one is your next delicious step. Whether you’re collecting easy dessert recipes for summer dessert recipes season or just want fresh dessert ideas to make your guests gasp, this one’s for you. Trust me, you’ll want to bookmark this under ‘recipes for dessert worth repeating.’

1) Key Takeaways
2) Easy Salted Caramel Profiteroles Recipe
3) Ingredients for Salted Caramel Profiteroles
4) How to Make Salted Caramel Profiteroles
5) Tips for Making Salted Caramel Profiteroles
6) Making Salted Caramel Profiteroles Ahead of Time
7) Storing Leftover Salted Caramel Profiteroles
8) Try these Dessert Recipes next!
9) Salted Caramel Profiteroles
10) Nutrition

1) Key Takeaways

These profiteroles are crisp on the outside and filled with rich whipped cream.
The salted caramel adds a smooth, buttery flavor with just the right bite.
Great for summer dessert recipes or anytime you want to impress with something sweet.
This dessert is more approachable than it looks, and fun to prepare with kids too.

2) Easy Salted Caramel Profiteroles Recipe

These Salted Caramel Profiteroles fall into that rare category of dessert recipes that somehow manage to feel both elevated and totally doable. The choux pastry puffs up like magic in the oven, creating a hollow center that’s just begging to be filled. And that whipped cream? It’s barely sweet, letting the salted caramel be the star without shouting over it.

If you’re the type to hoard easy dessert recipes for special occasions—or just random Tuesday cravings—you’re in for a treat. This one fits right between fancy and familiar. There’s a good reason it sits high on my list of dessert ideas that always get people talking. You don’t have to be a pastry chef, just curious enough to try something that smells like sugar and sounds like applause when you crack into it.

Whether you’re celebrating something big or just showing off at a summer cookout, these profiteroles deliver. They’re faster than a caramel apple dump cake and more exciting than most recipes for dessert sitting in your bookmarks.

3) Ingredients for Salted Caramel Profiteroles

Unsalted Butter: Use real butter, and cut it into chunks so it melts evenly in the saucepan. This helps make the dough rich and soft without being greasy.

Water: The base for the choux pastry—boiled with the butter to start forming the dough. Keep an eye on it so it doesn’t evaporate too much.

Salt: Just a pinch gives balance. Don’t skip it. Even sweet bakes need a little edge to avoid tasting flat.

All-Purpose Flour: Stir it in all at once, right into the boiling mixture. It thickens fast, so move quickly but stay calm. You’ve got this.

Large Eggs: Add them one at a time to get the dough glossy and pipeable. Room temp eggs blend more easily, so take them out early.

Heavy Whipping Cream: You’ll whip this until soft peaks form. It’s light, luscious, and keeps the inside of the puffs from feeling heavy.

Sugar: A spoon or two gives the whipped cream just a hint of sweetness. Enough to complement the caramel without competing.

Vanilla Extract: Adds warmth and aroma to the cream. A little goes a long way, so don’t pour with a heavy hand.

Granulated Sugar (for caramel): This is your base. You’ll melt it slowly, no stirring at first, until it turns amber and smells toasted.

Unsalted Butter (for caramel): Once the sugar melts, this goes in next. It makes the caramel thick and glossy, like a good sauce should be.

Heavy Cream (for caramel): This brings the caramel together. Add it warm to keep the sauce from seizing, and stir gently.

Sea Salt: A little salt in the caramel deepens the flavor and cuts the richness. Use flakes if you want a little crunch on top.

4) How to Make Salted Caramel Profiteroles

Step 1. Preheat the oven to 400°F and line your baking sheet with parchment. You’ll want to get this out of the way first so your dough doesn’t wait.

Step 2. In a medium saucepan, bring the butter, water, and salt to a boil. As soon as it bubbles, remove from heat and dump in the flour all at once. Stir until it clumps together.

Step 3. Return the pan to low heat. Keep stirring until the dough forms a ball and pulls clean from the sides. Let it cool for a few minutes off the heat before adding eggs.

Step 4. Beat in the eggs, one by one, until smooth and shiny. This step takes a little muscle. Use a wooden spoon or hand mixer—whichever gives you the least grief.

Step 5. Spoon or pipe the dough into small mounds on the baking sheet. Leave space for them to puff. Bake for 25–30 minutes or until golden and firm. Let cool completely before filling.

Step 6. Whip cream with sugar and vanilla until it holds soft peaks. Slice the profiteroles and pipe the cream inside. Don’t overfill or they’ll burst when you add caramel.

Step 7. For the caramel, melt sugar in a saucepan over medium heat. When it turns amber, add butter, stir, then pour in warm cream. Finish with salt and let cool slightly before drizzling.

5) Tips for Making Salted Caramel Profiteroles

Choux dough feels tricky at first, but you’ll get the hang of it fast. Make sure your flour goes in all at once and keep your arm moving until it smooths out. That keeps it from going lumpy.

If the dough looks greasy or refuses to hold its shape, you may have added the eggs too soon. Let it cool five minutes off the heat before you add anything. You’re not scrambling omelets here.

When making the caramel, stay close. Sugar burns fast. Once it melts, don’t wander off to check your phone. Stir gently after you add butter and cream so it stays smooth and pourable.

6) Making Salted Caramel Profiteroles Ahead of Time

If you’re making these ahead, keep the pastry shells and filling separate. The shells stay crisp for a day or two in an airtight container, and the cream holds up fine in the fridge.

Make the caramel and cool it down completely. Store it in a sealed jar. You can rewarm it gently to get that drizzleable texture again—just don’t boil it a second time.

To assemble later, slice and fill the profiteroles just before serving. Pour warm caramel over the top and watch them disappear. Dessert recipes like this one don’t wait around long.

7) Storing Leftover Salted Caramel Profiteroles

Once filled and sauced, these profiteroles are best eaten the same day. That said, you can store them in the fridge for a day if needed. The shells will soften, but the flavor stays rich.

If you want to keep the texture crisp, store the shells, cream, and caramel separately. Fill and serve only what you plan to eat. That way, nothing gets soggy or sad overnight.

Leftover caramel can go on pancakes, toast, or straight onto a spoon. We don’t judge. Recipes for dessert leftovers rarely taste this good the next morning.

8) Try these Dessert Recipes next!

9) Salted Caramel Profiteroles