Profiteroles Au Caramel

Choux Pastry:
150ml/¼ pint water
50g/2oz butter
60g/2½ oz plain flour
Pinch of salt
2 Eggs lightly beaten

Filling:
300ml/½ pint whipping cream

Caramel Sauce (Topping):
100g/4oz butter
150g light soft brown sugar
¼ pint double cream

1. Preheat oven at 400F/200C/ Gas mark 6

2. Pout water and butter into pan and bring to boil

3. Take off heat, add flour, salt all at once and beat until paste is smooth and forms a ball

4. Cool slightly, then gradually beat in beaten eggs, to form a smooth, shiny paste

5. Spoon the mixture into a piping bag fitter with a 1" (2.5cm) plain nozzle. Pipe little mounds on a greased baking sheet/s

6. Bake in preheated oven for 15-20mins until risen and golden brown

7. Transfer to a wire rack and split each one to allow steam to escape.

8. When cooled, fill with whipped cream

9. To make topping - place all ingradients into sauce pan

10. Stir over a gentle heat until becomes a sticky sauce

11. Pour over profiteroles when ready to serve