Fantastic fluffy profiteroles stuffed with cream and topped with melted caramel chocolate
140g Plain Flour
4 Large Eggs
50g Caster Sugar
300ml Semi Skimmed Milk
300ml Double Cream
200g Choceur Smooth Caramel Chocolate
½ tsp Sea Salt
1 x 24 small hole cupcake tin
Pre-heat the oven to 200°C/Gas Mark 6.
Put the flour in a food processor along with the sugar and blitz to mix.
Crack the eggs in with the milk.
With the processor running, add the milk and egg mixture and blend until you have a smooth batter.
Put a teaspoon oil in each hole in the tins, then put the tray in the oven.
Heat in the oven for a couple of minutes.
Take out and pour the batter between the holes.
Bake in the oven for 20-25mins until crisp and risen. Take out and allow to cool.
Lightly whip the cream.
Put into a piping bag with a small nozzle.
Fill the Yorkshires with cream.
Break up the caramel chocolate and put in a heatproof bowl along with the milk and sea salt.
Put the bowl over a pan of simmering water – don’t let the bottom of the pan touch the water – and stir until you have a thick sauce.
Drizzle over the puds and serve.