Caramel Profiterole Ice Cream Cakes

Enjoy the unexpected ice-cream treat in these profiteroles, drizzled with caramel sauce.

The ingredient of Caramel Profiterole Ice Cream Cakes

• 250ml 1 cup water
• 125g unsalted butter chopped
• 150g 1 cup plain flour sifted
• 1 tsp vanilla extract
• 4 eggs lightly whisked
• vanilla ice cream to serve
• 200g nestle rolo chocolate chopped
• caramel sauce to serve

The Instruction of caramel profiterole ice cream cakes

• place water and butter in a saucepan over medium heat bring just to the boil remove from heat use a wooden spoon to stir in flour until combined cook stirring vigorously over medium heat for 2 3 minutes or until mixture forms a ball and comes away from side of pan set aside for 5 minutes to cool slightly add vanilla extract gradually add egg 1 tbs at a time beating well after each addition until the dough is thick and glossy
• preheat oven to 200c 180c fan forced line a baking tray with baking paper place 2 tablespoonfuls of dough about 3cm apart on the prepared tray alternatively use a piping bag fitted with a plain nozzle to pipe profiteroles onto the tray bake for 30 35 minutes or until puffed and golden turn off oven use a knife to pierce the base of each profiterole place profiteroles in oven for 20 minutes to dry out transfer to a wire rack to cool
• cut each profiterole in half horizontally fill with ice cream and chopped rolo top with the profiterole tops and drizzle with the caramel sauce

Nutritions of Caramel Profiterole Ice Cream Cakes

calories: 88 908 calories
calories: 5 4 grams fat
calories: 3 3 grams saturated fat
calories: 8 4 grams carbohydrates
calories: 4 3 grams sugar
calories: n a
calories: 1 6 grams protein
calories: 32 milligrams cholesterol
calories: 45 milligrams sodium
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calories: nutritioninformation