Kiri Stuffed Profiterole

45 min

Fluffy baked profiteroles stuffed with Kiri Square Portions and caramel syrup


For the Dough

  • 1 cup water
  • 8 tbsp. butter
  • 2 tbsp. sugar
  • Pinch of salt
  • 1 cups flour
  • 4 large eggs

For the Cream Cheese

  • 12 Kiri Square Portions
  • cup powdered sugar
  • cup heavy cream
  • Ready caramel syrup
Kiri Stuffed Profiterole

Cooking steps

Preparing the Dough

  • 1Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.
  • 2Remove the pan from the heat, add flour and stir until combined.
  • 3Return the pan to the heat and stir in a circular motion until the dough forms a ball at the center of the pan.
  • 4Transfer the dough to a stand mixer bowl and let it rest for 5 minutes.
  • 5Add the eggs, one egg at a time and mix on medium until combined.
  • 6The Dough should be smooth, if not, then mix until the dough is free of lumps.
  • 7Place the dough in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch balls onto the parchment lined pan.
  • 8Bake at 200 degrees in a preheated oven for about 20 minutes or until golden brown. Remove from the oven and cut the top of each one to release the steam.

To Make the Filling

  • 1Place Kiri cheese and sugar in a bowl and mix until blended.
  • 2Add the whipping cream and whisk well to have a thick and nice filling.
  • 3Transfer the filling into a pastry bag fitted with a nice tip as desired.
  • 4Pipe the filling inside each profiterole leaving a space in the middle with high edges.
  • 5Fill each space with a teaspoon of caramel syrup and cover it back with the cut tops.
  • 6Dust with powdered sugar and serve.

Cooking steps