PROFITEROLE & SALTED TOFFEE ICE CREAM SANDWICHES

FOR THE PASTRY 75g diced butter 100g plain flour 3 eggs 60g demerara sugar 2 tsp golden syrup 2 tsp treacle 50g butter 160ml double cream Pinch of sea salt flakes PREP: 25 MINS COOK: 25 MINS (PLUS COOLING & CHILLING) SERVES 8 TO SERVE Vanilla ice cream scooped into 8 balls and refrozen (open-freeze on a tray the day before) Your favourite toppings (optional) such as crushed honeycomb or nuts with 110ml water until melted. Increase the heat until boiling, then place on the lowest heat possible and quickly beat in the flour until the mixture comes together as a ball. Take off the heat, beat in the eggs one at a time until glossy and thick, then leave the pastry to cool for a few minutes. Spoon or pipe the pastry on to the baking tray in eight equal-sized blobs (6 to 7cm wide), bake for five minutes, then reduce the oven to 200C/180C Fan/Gas Mark 6 and continue to bake until well risen and golden. Turn the oven off and leave the buns inside the oven to dry out until cool. Can be made a day ahead and kept in an airtight container. For the sauce, tip the sugar, syrup, treacle and butter into a pan, bring to the boil and stir until combined. Pour in the double cream and bubble briskly for two to three minutes until thickened slightly. Stir and season with a pinch of salt. To serve, cut the buns in half, then place a ball of ice cream on the bottom half. Pop the lid back on and arrange the buns on a big board. Drizzle with the warm toffee sauce. Serve any toppings on the side.