* PROFITEROLES *
recipe courtesy of Bryony

====Ingredients====

===Choux===
* 150 ml water
* 50 g butter
* 65 g plain flour
* pinch of salt
* 2 eggs, lightly beaten

===Filling===
* 250 ml double cream, lightly whipped

===Caramel sauce===
* 75 g granulated sugar
* 4 tbsp cold water
* 150 ml double cream

===Oven===
* Pre-heat to 200 °C / 400 °F / gas mark 6

====Method====

* Put water and butter in pan - bring to boil. Take off heat, add flour and salt, then beat until paste is smooth and forms a ball.

* Cool slightly, then gradually beat in eggs, to form a smooth shiny paste.

* Spoon into piping bag fitted with a 1-inch plain nozzle, then pipe small mounds onto greased baking sheets.

* Bake in preheated oven for 15-20 minutes until risen and golden.

* Transfer to wire rack and split. Allow to cool then fill with cream.

* Heat sugar in pan over a low heat until dissolved. Raise heat and cook to golden brown caramel. Remove from heat and carefully add water. Return to heat and stir until caramel dissolves. Allow to cool, then whip into the cream.

* Arrange profiteroles on a dish and spoon the sauce over them. Serve chilled.