Caviar Profiteroles

Caviar Profiteroles


  • 24


  • Very easy


  • Prep time

  • Cook time


  • For the Profiteroles:
  • 20 grams / 7oz. water
  • 100 grams / 3.5oz. butter, cut into small cubes
  • 4 grams / 1/8oz salt
  • 150 grams / 5oz. All purpose flour
  • 4 large eggs
  • null
  • For the Garnish:
  • 300 grams / 10oz. Thick créme fraiche (or sour cream), chilled
  • zest of 1 lime, removed with a fine rasp grater
  • 20 grams / 2 teaspoons lime juice
  • 150 / 5oz. grams of caviar, cured salmon roe or finely chopped smoked salmon
  • gold leaf (optional)


Combine the water, butter and salt in the All-Clad 2qt Sauciere and bring to a boil. Once the butter is entirely melted, add all of the flour to the sauciere at once. Reduce the heat to medium low and stir the mixture vigorously until the ingredients thicken and forms a ball. Continue to cook the dough until it takes on a shiny appearance. Remove the pan from the heat and begin vigorously beating in one egg at a time. Make sure that the egg is completely incorporated before adding the next. It is important to do this while the mixture is hot and therefore the process may be easier if the hot ball of dough is transferred to a stand mixer with a paddle attachment, then the eggs may be added one by one whilst mixing at a moderate speed. Regardless of the method, beat the eggs in until the dough becomes creamy and shiny. When the mixture is cool enough to handle but still warm, transfer the dough to a piping bag fitted with a fine-toothed star tip with about a 3/8-inch opening. Line a baking sheet with either parchment paper of a silicone baking mat. Hold the piping bag almost parallel to the baking sheet. Pipe the mixture into a “log” about 1-inch long. Use a paring knife dipped in water to help cut the paste from the tip if you are having difficulty terminating each log. Pipe the logs spaced about 2 inches apart from each other (It is suggested to pipe extra pieces so that you can select the ones with the nicest appearance after baking). Use a wet fingertip to smooth out any peaks left from the piping. Place the baking sheet in an oven that has been pre-heated to 375F and bake for 20 to 25 minutes or until deep golden brown and crisp. Remove the profiteroles from the oven and let them cool. The profiteroles can be baked in advance and stored in an airtight container in a dry location. While the profiteroles are baking mix together the crème fraiche, lime zest and lime juice together. Chill completely before transferring to a disposable piping bag. To assemble the profiteroles, gently slice them in half like a sandwich bun. Pipe the crème fraiche onto the bottom half of the profiterole then carefully spoon a generous mound of caviar on top. set the top half of the profiterole on top and garnish with gold leaf if desired. Serve chilled as a passed canapé with Champagne.

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