Creme caramel profiteroles
reduced fat oil spread
½ cup(s), (75g) sifted
Nestle Soleil Crème Caramel
2 tub(s), (2x125g tubs)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.
- Combine spread and ½ cup (125ml) water in a small saucepan over high heat and bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the saucepan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
- Drop tablespoons of mixture, about 5cm apart, onto prepared trays to make 12 profiteroles. Bake for 10 minutes. Reduce oven to 200°C or 180°C fan-forced and bake for a further 10 minutes or until golden and crisp. Cool on trays for 5 minutes before transferring to a wire rack to cool.
- Separate custard and caramel from the NESTLÉ DIET Crème Caramel tubs into separate bowls. Cut profiteroles in half and sandwich with 2 teaspoons of custard. Serve profiteroles drizzled with caramel sauce.