Toffee Apple Profiteroles

Kids and adults alike will love these profiteroles with a tangy apple custard filling and rich toffee sauce topping.

Hands-on time 55min, plus chilling and cooling. Cooking time about 45min. Makes 28

FOR THE FILLING

• 500g Bramley apples, peeled, cored and chopped

• 50g caster sugar

• 2tbsp cornflour

• 350g fresh vanilla custard

FOR THE PROFITEROLES

• 100g unsalted butter, chopped

• 125g plain flour

• 3 medium eggs, beaten

FOR THE TOFFEE SAUCE

• 60g unsalted butter

• 175g light brown soft sugar

• 125ml double cream

• Pinch sea salt flakes, optional

1 First, make the filling. In a medium pan over low-medium heat, mix the apples, sugar and 2tbsp water, stirring occasionally, until the apples are broken down and pulpy. Remove from heat and mash thoroughly (see GH Tip) or whizz with a stick blender until smooth.

2 Remove 3tbsp apple purée to a small bowl and mix in the cornflour to make a smooth paste. Stir cornflour mixture

into the apple pan and cook over medium-high heat for a couple of min, or until bubbling. Pour into a large bowl and stir in the custard. Cover and chill.

3 Next, make the profiteroles. Preheat oven to 200°C (180°C fan) mark 6 and line 2 large baking sheets with baking parchment. Melt butter and 225ml water in a medium pan over low heat. Turn up heat to high and bring to the boil. As soon as boiling, take pan off heat and quickly beat in flour with a wooden spoon. Keep beating until the mixture is shiny and comes away from the sides of the pan. Empty into a large bowl and leave to cool until just warm to the touch.

4 Using a handheld electric whisk, gradually beat the eggs into the cooled flour mixture until smooth and glossy. Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 28 mounds on to lined sheets, spacing apart, with each mound about 3cm wide and 3cm tall. With a damp finger, gently pat down any peaks. Bake for 25min, or until puffed and golden.

5 Remove from oven and, when cool enough to handle, pierce a central 5mm hole in the base of each bun with a skewer, to allow steam to escape. Return to oven, holes up, for 5min. Cool completely on wire rack.

6 Meanwhile, make the toffee sauce. Heat butter and sugar in a medium pan over low heat, stirring, until melted. Turn up heat to medium-high and bubble for 2-3min, swirling the pan rather than stirring, until darkened and caramelised. Remove from heat and whisk in cream (careful, it will splutter). Return to heat and stir until smooth. Add a pinch of sea salt, if using, and set aside to cool.

7 To serve, spoon the chilled filling into a piping bag fitted with a 5mm nozzle. Pipe into the skewered holes, filling each bun. Dip the top of each bun in the toffee sauce then arrange, toffee-up, on a cake stand or serving plate. Serve with the remaining toffee sauce.

PER PROFITEROLE 145cals, 2g protein, 9g fat (5g saturates), 15g carbs (10g total sugars), 1g fibre GET AHEAD

Make the profiterole buns up to a day ahead. Cool, then store in an airtight container at room temperature. To re-crisp (up to 2hr before filling), arrange buns on baking sheet and return to an oven preheated to 200°C (180°C fan) mark 6 for 3-5min. Complete recipe up to 3hr ahead; cover loosely and keep at cool room temperature.