Kiri Stuffed Profiterole

Preparing the Dough

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

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