Profiteroles in Caramel

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 mins

Ingredients

FOR THE CHOUX PASTRY

¼ pint - water

2 oz - butter

2½ oz - plain flour (all purpose flour)

  - salt

2 - eggs

FOR THE FILLING

8 fl oz - double cream (heavy cream)

FOR THE CARAMEL SAUCE

3 oz - sugar

4 tablespoons - cold water

¼ pint - double cream (heavy cream)

Directions

  1. Put the water and butter in a pan and bring to the boil. Remove from the heat and add the flour and a pinch of salt, then beat until the paste is smooth and forms a ball. Allow to cool slightly. Gently beat the eggs then gradually add then to the pan, beating all the while, to form a smooth, shiny paste.
  2. Spoon this mix into a piping bag fitted with a 1" (2.5cm) plain nozzle and pipe small mounds of the mixture onto greased baking sheets. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until risen and golden.
  3. Transfer to a wire cooling rack, allow to cool, then split each one and fill with the double cream (heavy cream), lightly whipped.
  4. Heat the sugar in a pan over a low heat until dissolved. Increase the heat and cook to a golden brown caramel. Remove from the heat and carefully add the water. Return to the heat and stir until the caramel dissolves. Cool and then whip into the cream.
  5. Arrange the profiteroles on a dish and spoon over the sauce. Serve chilled.