Double chocolate profiteroles with salted caramel cream

• plain flour↗75g g
• cocoa powder↗2 tbsp tbsp
• unsalted butter85g g

  cut into small pieces

• large eggs↗3

  beaten

• caramel↗0.5 x 397g can

  (we used Carnation)

• sea salt0.5-1 tsp tsp

  crystals

• double or whipping cream↗300ml ml
• white chocolate↗100g g

  finely chopped

• dark chocolate↗50g g

  finely chopped

• chocolate sprinkles↗

  or edible glitter (optional)

Step-by-step instructions

1. 1

   Sift the flour and cocoa into a bowl. Place the butter in a saucepan and add 225ml water. Bring to a rolling boil, then reduce the heat and cook until the butter melts. Add the flour mixture and whisk quickly with a wooden spoon until the dough comes together into a smooth, glossy dough that pulls away from the sides of the pan. Transfer the dough to a bowl and spread it along the sides with a spoon to speed cooling (but don’t let it cool completely – it’s easier to incorporate the eggs when it’s still warm). Preheat the oven to 200C/180C fan/ gas 6 and line 2 trays with parchment paper.

2. 2

   While the dough is still warm, add the eggs a little at a time, whisking well with the wooden spoon after each addition. You need a smooth consistency that barely falls off the spoon in a V shape (you may not need to use all the eggs). If the mixture becomes too runny, it won’t hold; if it’s too thick, it won’t rise in the oven. When you reach the desired consistency, transfer the dough to a pastry bag.

3. 3

   Cut the tip off the pastry bag, leaving a 1cm diameter opening. Holding the bag at a 90° angle to the tray, pipe dough balls about the size of a walnut onto both sheets – you should get 18‑20 pieces. Wet your finger and gently press any peaks on the tops of the balls. Place the sheets in the oven and bake for 25‑30 mins, swapping the sheets after 20 mins. The filled buns should rise and become crisp. Let them cool completely.

4. 4

   Transfer the caramel to a large bowl, add ½ tsp salt, mix well and taste – add more salt if needed. Add the cream and whisk until soft peaks form (the cream can be stored in the fridge for up to 1 day).

5. 5

   Cut the choux buns in half, place a generous spoonful of salted caramel cream in each and top with lids. Melt the white and dark chocolate in two bowls set over simmering water or in the microwave. Transfer the dark chocolate to a pastry bag and set aside to thicken slightly. Pipe a spoonful of white chocolate onto each bun, stack the profiteroles on a plate or cake stand, then drizzle with dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if desired. Serve immediately.