For the choux pastry
- 75g plain flour
- 2 tbsp cocoa powder
- 85g slightly salted butter, chopped into small pieces
- 3 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the salted caramel cream
- ½ x 397g can caramel (we used Carnation)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- ½ -1 tsp sea salt flakes
- 300ml pot double or whipping cream
- 100g white chocolate, finely chopped
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 50g dark chocolate, finely chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- chocolate sprinkles or edible glitter (optional)
Sieve the flour and cocoa into a bowl. Put the butter in a saucepan and add 225ml water. Bring to a fast boil, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until the mixture comes together to a smooth, shiny dough, and pulls away from the sides of the pan. Tip the dough into a bowl and spread it up the sides with your spoon to help it to cool down quickly (but don’t let it cool completely – it’s easier to incorporate the eggs while it’s still warm). Heat oven to 200C/180C fan/ gas 6 and line 2 baking sheets with baking parchment.
While the dough is still warm, add the eggs a little at a time, beating well with a wooden spoon between each addition. You’re looking for a smooth consistency, that reluctantly falls off the spoon in a V shape (you may not need to use all the egg). If the mixture becomes too runny, you won’t be able to pipe it; if it’s too thick, it won’t puff up in the oven. When you’re happy with the consistency, spoon it into a disposable piping bag.
Snip off the end of the piping bag to give you a 1cm opening. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a walnut, over the 2 sheets – you should make 18-20 in total. Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough. Place the 2 sheets in the oven and bake for 25-30 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
Spoon the caramel into a large bowl, add 1/2 tsp salt, mix well and taste – add a little more salt if you like. Add the cream and whisk until holding soft peaks (the cream can now be stored in the fridge for up to 1 day).
Split the choux buns in half, spoon a generous dollop of salted caramel cream into each and replace the lids. Melt the white and dark chocolates in 2 bowls suspended over pans of gently simmering water, or in the microwave. Transfer the dark chocolate to a piping bag and set aside to cool a little. Top each bun with a spoonful of white chocolate, stack the profiteroles on a plate or cake stand, then drizzle over the dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if you like. Serve straight away.
Get aheadYou can make the choux buns a day or two in advance, refresh them in the oven and fill with cream on the day. Prepare up to the end of step 3, then store in a sealed container for up to 2 days. Refresh in the oven at 180C/160C fan/ gas 4 for 5 mins, then cool and continue recipe.