Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert
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To make ahead, the simplest thing to do is to fill with the ice cream up to a week ahead. The pastry will still be crisp if you have cooked it properly. Make sure you serve them straight from the freezer before the ice cream has a chance to melt. If you like, you can cook the pastry up to two days before, re-crisp in a hot oven if you need to, then cool, fill and freeze.
Some people swear by poking a hole in the base of cooked choux buns to let out the steam and stop them going soggy. Cook them my way, until very dark golden and very crisp, and you won’t need to. Make sure you put them upside down on a rack to cool quickly.
Tip: Parchment paper
Try this chef’s trick to stop your parchment paper lifting off the baking tray as you’re piping profiteroles – glue the corners down with a little of the mixture first. This works for meringues, too.
Don’t be tempted to peek into the oven until 15 mins cooking time is up – the rush of cool air will cause any undercooked pastry to shrink back.