Proflteroles au Caramel
|For choux pastry|
|Water||1⁄4 Pint (150 milliliter)|
|Butter||2 Ounce (50 gram)|
|Plain flour||2 1⁄2 Ounce (65 gram)|
|Eggs||2 , lightly beaten|
|Double cream||8 Fluid Ounce, lightly whipped (250 milliliter, for filling)|
|For caramel sauce|
|Granulated sugar||3 Ounce (75 gram)|
|Cold water||4 Tablespoon|
|Double cream||1⁄4 Pint (150 milliliter)|
Put the water and butter in a pan and bring to the boil.
Take off the heat, add the flour and salt and beat until the paste is smooth and forms a ball.
Cool slightly, then gradually beat in the eggs, to form a smooth shiny paste.
Spoon into a piping bag fitted with a 2.5 cm (1 inch) plain nozzle and pipe small mounds on greased baking sheets.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes, until risen and golden.
Transfer to a wire rack and split each one.
Cool, then fill with cream.
Heat the sugar in a pan over low heat until dissolved.
Increase the heat and cook to a golden brown caramel.
Remove from the heat and carefully add the water.
Return to the heat and stir until the caramel dissolves.
Cool, then whip into the cream.
Arrange the proflteroles on a dish and spoon over the sauce.