Salted caramel profiteroles

Heat the oven to 180C/fan 160C/gas 4. 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 silicone baking mat, 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 butter. 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.
Recipe from NAC, London