Dessert · Season 15

Vanilla Almond Profiterole with Butterscotch Sauce and Toasted Almonds

Name: Vanilla Almond Profiterole with Butterscotch Sauce and Toasted Almonds
Yield: Makes 22
Ingredients: 225g water; 100g unsalted butter; 5g caster sugar; 5g salt; 170g plain flour; 265g whole eggs; 300g flaked almonds; 600ml thickened cream; 200g white sugar; 2 tsp vanilla paste; 75g unsalted butter; ½ cup brown sugar; ½ cup thickened cream; 2 tsp vanilla extract; pinch salt

Declan Cleary

Contestant · 16 May 2023

View full method on 10 Play ↗ Open in The Pass

Makes 22

Serves

Components

Ingredients

Season

Ingredients

Choux Pastry

225gwater

100gunsalted butter

5gcaster sugar

5gsalt

170gplain flour

265gwhole eggs

Vanilla Almond Creme

300gflaked almonds

600mlthickened cream

200gwhite sugar

2 tspvanilla paste

Butterscotch Sauce

75gunsalted butter

½ cupbrown sugar

½ cupthickened cream

2 tspvanilla extract

pinch salt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Unsalted ButterCaster SugarFlourEggsBrown SugarThickened CreamVanilla ExtractAlmondsAdult SupervisionDessertChristmasBirthdayValentine's DayMother's DayWeddingDesserts

Recipe by Declan Cleary, Season 15. Originally published by Network 10 on 16 May 2023.

Original on 10 Play ↗