Sweet sensations

These classic sweet treats get a yummy makeover

Caramel Cream Profiteroles

MAKES 15 PREPARATION 10 MINUTES COOKING 40 MINUTES (PLUS CHILLING)

1 cup water 75g butter 1 cup plain flour 4 eggs, lightly beaten CARAMEL CREAM 380g caramel sweetened

condensed milk 600ml thickened cream TOFFEE ½ cup caster sugar ¼ cup water 50g malt biscuits, roughly

crushed

1. Preheat oven to hot, 200°C. Lightly grease 2 oven trays.

2. In a medium saucepan, combine first measure of water and butter on low until melted. Increase heat to medium, then bring to just below boiling. Add flour. Cook, stirring, for 1-2 minutes until mix leaves side of pan and forms a ball around the spoon. Remove from heat.

3. Transfer mixture to the bowl of an electric mixer. Spread up sides of bowl using a wooden spoon. Cool for 5 minutes until not too hot to touch. On low speed, add eggs, beating well after each addition until mix

is smooth and glossy (you may not need all of the last egg). Drop heaped tablespoons of mixture on to trays, allowing room for spreading.

4. Bake for 10 minutes. Reduce temperature to moderate, 180°C. Bake for 15-20 minutes until golden. Make a small slit in the base of each puff. Bake for 5 minutes, then cool.

5. CARAMEL CREAM. In a large bowl of an electric mixer, beat caramel and cream until firm peaks. Transfer to a piping bag fitted with a small plain nozzle.

6. TOFFEE. In a small saucepan, heat sugar and the second measure of water on low, stirring until sugar has dissolved. Increase heat to high. Boil, not stirring, for 7 minutes until light golden. Remove from heat.

7. Working quickly, dip tops of profiteroles in hot caramel, then sprinkle with crushed biscuits. Cool. Pipe caramel cream into profiteroles and serve.