Chef's Tip
When making the pâte à choux, continuously stir the flour mixture over heat until it forms a smooth ball that pulls away from the sides of the pan. This crucial step cooks out excess moisture and ensures your profiteroles will rise properly and maintain their hollow centers.
Instructions
- For the brown butter crème: In a saucepan, cook butter over medium heat until golden brown and nutty-smelling, about 5-7 minutes. Strain through a fine-mesh sieve into a bowl and set aside.
- In a medium saucepan, heat milk and 1/4 cup sugar until steaming. Meanwhile, whisk egg yolks, remaining 1/4 cup sugar, and cornstarch in a bowl until pale and thick.
- Gradually whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened, about 2 minutes.
- Remove from heat and whisk in brown butter and vanilla. Transfer to a bowl, press plastic wrap directly onto surface, and refrigerate until cool, at least 1 hour.
- For the pâte à choux: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
- Add flour all at once and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of pan, about 1 minute.
- Transfer dough to a stand mixer fitted with paddle attachment. Beat on low speed for 1 minute to cool slightly.
- Add eggs one at a time, beating well after each addition, until dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch rounds, spaced 2 inches apart, on prepared sheets.
- Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake until golden brown and firm, about 10-15 minutes more. Turn off oven, prop door open slightly, and let profiteroles dry for 10 minutes.
- For the sesame caramel: In a medium saucepan, combine sugar and water. Cook over medium-high heat, without stirring, until deep amber, about 8-10 minutes.
- Remove from heat and carefully add heavy cream (mixture will bubble vigorously). Stir until smooth, then add butter, tahini, and sesame seeds. Let cool slightly.
- To finish the brown butter crème: Fold in lightly whipped heavy cream until combined.
- To assemble: Using a small knife, cut a small opening in the bottom of each profiterole. Fill a piping bag fitted with a small round tip with brown butter crème and pipe into profiteroles.
- Arrange filled profiteroles on a serving platter. Drizzle with warm sesame caramel, then sprinkle with crumbled halva, chopped cashews, and flaky sea salt.
Plating
Arrange a pyramid of filled profiteroles on a dessert plate or shallow bowl. Drizzle generously with the glossy sesame caramel sauce, allowing it to pool slightly at the base. Sprinkle with crumbled halva pieces and chopped cashews for texture and visual appeal. Finish with a light dusting of flaky sea salt and a few additional toasted sesame seeds.
Storage & Reheating
Unfilled profiteroles can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. The brown butter crème can be refrigerated for up to 3 days. The caramel sauce can be refrigerated for up to 2 weeks; reheat gently before using. Filled profiteroles are best enjoyed immediately but can be refrigerated for up to 24 hours; the pastry will soften slightly over time.
About This Recipe
These Turkish-style profiteroles draw inspiration from the sophisticated dessert served at Oleana, combining French pastry technique with Eastern Mediterranean flavors. The addition of nutty brown butter to the cream filling and sesame-infused caramel elevates the classic profiterole, while the halva and cashew garnish add authentic Turkish notes. This home version maintains the essence of the restaurant dessert while adapting it for the home kitchen.