PROFITEROLE PYRAMID

A joyous finale for a celebration supper – let everyone help themselves

Hands-on time 45min. Cooking time about 50min. Makes about 28

for the pastry

◆ 75g (3oz) butter

◆ 100g (3½oz) plain flour

◆ 2 large eggs, lightly beaten for the filling

◆ 450ml (¾ pint) double cream

◆ 40g (1½oz) icing sugar, sifted

◆ 2tsp vanilla extract

◆ 1-2tbsp brandy, optional

◆ 100g (3½oz) caster sugar

1 Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan, then add 225ml (8fl oz) water. Bring to the boil, then, as soon as the mixture is bubbling rapidly, take the pan off the heat and stir in the flour. Continue stirring until the mixture comes away from the sides of the pan. 2 Transfer to a large bowl and start beating with a handheld electric whisk. Gradually add the eggs, whisking all the time. The mixture should be thick and smooth. 3 Dollop heaped teaspoons of the mixture on to non-stick baking trays, spaced well apart (you should have about 28). Use a damp finger to smooth the mounds as much as possible. Bake for 25-30min until deep golden. Carefully pierce a rough 5mm

(¼in) hole in the base of each bun to let the steam escape, then lay the buns on their sides and return to the oven for 3-5min to dry out. Cool completely on a wire rack. 4 To make the filling, put the cream, icing sugar, vanilla and brandy, if using, into a large bowl and whisk until cream is thick and holds its shape. Spoon into a piping bag fitted with a 5mm (¼in) nozzle and fill each profiterole through its hole, reserving a little of the mixture to use in step 5. 5 Arrange the profiteroles in a pyramid on a serving plate, using the reserved cream to fix the buns in place. 6 Put the caster sugar into a large frying pan and heat gently, swirling occasionally, until the sugar dissolves and cooks to a deep caramel colour. Using a metal spoon, drizzle the caramel over the profiteroles. Allow to harden and cool for a few min before serving. GET AHEAD Prepare to end of step 3 up to a day ahead. Store the cooled buns in an airtight container. Up to 3hr before serving, preheat oven to 200°C (180°C fan) mark 6. Put the buns on a baking tray and reheat for 5min or until crisp. Cool completely. To serve, complete recipe up to 1hr ahead.