Cream puffs with caramel cream

Ingredients for 1 servings:

• 250 ml water
• 50 g butter
• 150 g flour
• 1 pinch of salt
• 5 m.-sized eggs
• 1 pinch of baking powder
• 500 ml milk
• 100 g sugar
• 2 tbsp, heaped cornstarch
• 3 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

For the choux pastry, bring water, butter, and salt to a boil in a large saucepan. Add all of the flour to the pan and stir continuously. Stir until a lump forms that pulls away from the bottom of the pan. Now let the lump burn on each side for one to two minutes. Transfer the dough to a mixing bowl and, using the whisk of a mixer, gradually beat in the eggs. Each egg must be fully incorporated into the dough before adding the next. When the dough is nice and shiny, optionally stir in a pinch of baking powder. Preheat the oven to 225°C (top/bottom heat). Place the dough in a piping bag and pipe it into the desired shape, leaving space between each egg, onto a baking sheet lined with baking paper. Bake the profiteroles in the hot oven on the middle shelf for about 15 minutes. For the cream filling, soften the gelatine in a water bath. Take some of the cold milk and dissolve the cornstarch in it in a small container. Caramelize the sugar in a saucepan, stirring constantly, but do not allow it to become too brown. Once the desired color is achieved, add the milk (without the small amount of cornstarch). If necessary, reduce the heat slightly, as the caramel will set first and needs to be stirred to dissolve. Bring the mixture to a boil briefly. Remove the pan from the heat and add the milk and cornstarch, stir, and bring to a boil again briefly. Dissolve the gelatine in a saucepan, then add directly to the hot cream and stir. Refrigerate the cream for two hours. Cut the finished profiteroles in half and pipe the cream onto one of the cut halves using a spoon or piping bag. Place the lid on top. Dust the profiteroles with icing sugar, if desired. Makes approx. 15 profiteroles.