Other Puds

Salted caramel profiteroles
1. 

50ml whole milk
50g butter
2tsp golden caster sugar 
100g plain flour
1 egg, beaten

SALTED CARAMEL FILLING
100g golden caster sugar
150ml double cream
1 vanilla pod,split and seeds scraped out
1 egg yolk
150g butter, at room temperature

Heat the oven to 160C. To make the choux pastry gently heat 125ml water and the milk in a saucepan. Add a pinch of salt, the butter and sugar and continue to heat gently until the butter has melted.

Once the butter has melted, bring to the boil and remove from the heat. Add the flour to the mixture in one go, beating vigorously with a wooden spoon until the mixture comes away from the sides of the pan. Gradually beat in the egg until you have a shiny paste.

Put the choux paste in a piping bag with a wide nozzle. Pipe small walnut-sized balls onto a non-stick baking sheet, leaving space between for them to expand. Bake for 30 minutes until risen and golden brown. Cool.

To make the salted caramel filling, slowly heat the sugar in a pan until it turns to golden caramel. Add the cream and reduce the heat. Stir until the cream is incorporated then stir in the vanilla. Add a pinch of salt and whisk in the yolk and then finally the butten Cool for at least an hour in the fridge (or until the mix

is pipeable). Make a slit in the side of each profiterole and pipe or spoon the salted caramel mixture into the middle.

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