Profiteroles with Gruyère Caramel | culture: the word on cheese
Gruyère and caramel together might raise an eyebrow or two, but it really works—the nutty Alpine wheel gives the sweet sauce a cheesy twang
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Cooking tools:
- Piping bag
- Zip-top bag
- Silicone baking mat
- Pastry brush
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Wooden spoon
- Spoon
- Whisk
- Grater
- Paring knife
- Measuring cup
- Measuring spoon
- Plate
- Freezer
Ingredients
- 1 cup water
- 6 tablespoons ¾ stick unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 5 large eggs (lightly beaten, plus 1 egg)
- 1 cup sugar
- 2 teaspoons light corn syrup
- ½ cup water
- ½ cup heavy cream
- ¼ cup grated young
- 2 tablespoons ¼ stick unsalted butter, cubed
- ½ teaspoon sea salt (plus more to taste)
- 2 pints vanilla ice cream (softened (you’ll have leftover ice cream))
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