Giant Salted Caramel Profiteroles

Ingredients

Serves 4

For the Salted Caramel Sauce

• 200g white granulated sugar

• 80g salted butter

• 150ml double cream

• 1.5 tsp sea salt flakes

For the Profiteroles

• 50g unsalted butter

• 125ml cold water

• 60g plain flour

• 2 medium eggs

• 150ml whipping cream

Method

Salted Caramel

Lets start with the salted caramel sauce as this can be made up to a few days ahead if needed.

You'll need to prep everything ahead as you'll need your arms for stirring wih this one. So measure everything out and chop the butter into small cubes. Doing the butter early also allows it to come up to room temperature which helps reduce the amount of foaming.

Now in a small to medium sized saucepan pour the sugar in and turn on the heat to a medium strength. With a wooden or plastic spoon now continually stir the sugar until it first starts to clump together and then dissolves into a lovely golden brown liquid.

The second the last of the sugar has dissolved drop in the butter and stir through until it has also melted. You will get some foaming at this point so be careful of your hands. Now leave it on the heat simmering away for one minute.

After that slowly pour in the cream stirring all the time until this has fully incorporated and is bubbling happily away. Leave again for one minute then remove from the heat and stir as it cools to get rid of any bubbles until you have a lovely silky sauce.

After another 5 mins of cooling gently fold in the salt flakes so as not to break them up. It can now be poured into a jug then left to cool completely and be stored covered in the fridge for a few days. It will firm up so just heat it through in the microwave for 30 secs before using to warm and soften it.

Profiteroles

Prepping here is easy just again measure everything out, beat the eggs and sift the flour into a bowl so you can pour it in later.

In a small saucepan add the butter and water and bring to a boil. Once done leave on the heat, pour in the flour and beat with a wooden spoon until it starts to bind together and form a single ball of dough. Continue to stir it around the pan for a minute then take it off the heat and leave to cool for a minute or two.

Now slowly pour in the eggs a bit at a time mixing constantly, once all the egg is in you should have a paste rather than the previous ball.

Spoon the mixture out into eight roughly equal balls, about the size of a golf ball, on a lined baking tray then bake for 10 minutes at 200c (390f). Then without removing them reduce the temperature down to 180c (360f) and bake for a further 20 mins.

Once done your gold ball sized balls of choux should now be the size of tennis balls. So remove from the oven and make a small hole in the bottom of each and leave on a wire rack to cool.

All that is left to do it whip the cream then once the profiteroles are cooled cut each in half, fill with cream, then pour over the warmed through salted caramel.

Just tuck in and enjoy