Profiterole & salted toffee ice cream sandwiches served on a board

Profiterole & salted toffee ice cream sandwiches

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Prep: 25 mins Cook: 25 mins Plus cooling and chilling

Easy

Serves 8

Drizzle these fresh choux buns with plenty of hot toffee sauce and top with whatever you like – try homemade honeycomb, chopped nuts or your favourite chocolate bar. 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal432
  • fat30g
  • saturates18g
  • carbs33g
  • sugars23g
  • fibre1g
  • protein6g
  • salt0.6g
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Ingredients

    For the choux pastry

    • 75g diced butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g plain flour
    • 3 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the salted toffee sauce

    • 60g demerara sugar
    • 2 tsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 2 tsp treacle
    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 160ml double cream
    • pinch of sea salt flakes

    To serve

    • vanilla ice cream, scooped into 8 balls and refrozen (open freeze on a tray the day before)

    Your favourite toppings, crushed (optional)

    • honeycomb, toasted hazelnuts or almonds, salted pretzels, hundreds and thousands, Crunchies, Maltesers or Oreos
      Honeycomb

      Honeycomb

      hunnee-kohm

      Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

    Method

    1. Line a large baking tray with baking parchment. Heat oven to 220C/200C fan/gas 7. Heat the butter in a non-stick pan 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 to cool for a few mins.

    2. Spoon or pipe the pastry onto the baking tray in eight equal-sized blobs (about 6-7cm wide), bake for 5 mins, then reduce the oven to 200C/180C fan/gas 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.

    3. 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 2-3 mins until thickened slightly. Stir and season with a pinch of salt. The sauce can be made two days ahead and kept in an airtight container in a cool place. Reheat gently in the microwave or a saucepan before serving.

    4. 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 and serve any toppings on the side for people to add themselves.

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