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Faux Profiteroles with Warm Caramel Sauce

Croissants are a super quick stand-in for cream puffs in this luscious treat. The from-scratch caramel sauce couldn’t be easier to make and it’s irresistible with butter pecan ice cream. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings (1-1/2 cups sauce)


  • 6 miniature croissants
  • 1 cup sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 3 cups butter pecan ice cream


  • Place croissants on a baking sheet; bake at 350° for 5 minutes or until warmed.
  • In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 330°. Remove from the heat; gradually stir in cream and butter until smooth.
  • Split croissants horizontally. Place a scoop of ice cream on the bottom half of each croissant; replace tops. Drizzle each with 2 tablespoons caramel sauce (save remaining sauce for another use).
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 each: 435 calories, 27g fat (14g saturated fat), 76mg cholesterol, 342mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 6g protein.
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