Salted caramel profiteroles

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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