For a sweet treat that can be parcelled for a friend or packed for a picnic, try Philippa Davis' strawberry and mascarpone profiteroles with salted caramel sauce

Are you after a sweet treat to parcel for a friend and drop on the doorstep? Or something gloriously indulgent to pack in the picnic hamper? Philippa Davis’ strawberry and mascarpone profiteroles with salted caramel sauce are moreish morsels best enjoyed al fresco. So make a large batch, these are best shared.

For more sweet treats that can be shared out or snuck straight from the oven, try our elderflower and vanilla madeleines or our gooseberry, lime and elderflower travel cakes. And for even more baking inspiration, follow The Field’s guide to lockdown baking.


Choux pastry

  • 110g butter
  • 240ml water
  • 130g plain flour
  • 3 eggs, lightly beaten


  • 375g mascarpone
  • 50g icing sugar
  • 100g hulled strawberries, plus a handful extra for decoration

Salted caramel sauce

  • 100g sugar
  • 1 tbsp water
  • 200ml double cream
  • Pinch or two of salt

To make the choux pastry, preheat oven to 190°C fan/375°F/Gas Mark 5 and line a baking sheet.

Melt the butter with the water in a saucepan then immediately dump in the flour and stir. Cook for one minute stirring continuously.  Place into a food processor.Leave to cool slightly then start the machine and add the eggs. Whiz until just combined then scoop into a piping bag.

Pipe out about 20 mounds leaving space for each one to double in size. Flick the tray with cold water and place on the middle shelf. Bake for about 20 minutes – they should be puffed up and golden.

Remove from the oven and pierce each one with a skewer, leave to cool.

For the filling, place all ingredients into a food processor and blitz. Spoon into a piping bag. Pipe the filling into the choux pastries and pack into your picnic box, placing a piece of parchment between layers. Store in the fridge.

For the salted caramel sauce, place the sugar and water in a pan and heat until it turns a dark caramel colour. Quickly whisk in the cream and salt.

Leave to cool slightly then store in a jam jar. Leave at room temperature overnight.

To serve, pile the profiteroles onto your platter and spoon over the caramel sauce and scatter on a few extra strawberries.