Australian Table
Ingredients
Method
1.Preheat oven to 200°C. Lightly grease two baking trays.
2.Combine butter, 1 teaspoon of sugar and 1/2 teaspoon salt with 1 cup water in a medium saucepan. Bring to boil. Stir in flour and cook on medium heat, stirring constantly, for 3-5 minutes or until mixture comes away from sides of pan.
3.Transfer to a bowl to cool slightly. Using an electric mixer on low speed, beat in eggs one at a time, until eggs are incorporated and mixture is shiny and smooth.
4.Using a pastry bag and a plain 1.5cm nozzle, pipe 2.5cm mounds onto prepared trays, leaving space between for spreading. Alternatively, use a spoon to make even mounds.
5.Bake in oven for 20 minutes, reduce heat to 190°C and bake for another 10 minutes, until golden brown and crisp. Remove from oven to cool.
6.Pipe vanilla pastry cream into profiteroles through base, or split base and spoon in pastry cream.
7.Combine remaining sugar and 2 cups water in a medium heavy-based saucepan on low heat. Stir frequently until sugar dissolves. Increase heat to high and continue to cook until syrup is a golden caramel colour. Carefully dip top of each profiterole into toffee and arrange on a serving plate to set. Serve.
Make the profiterole mixture ahead of time, pipe it out and freeze on trays then seal the uncooked mounds in freezer bags. Thaw on trays and bake as for fresh.
Note
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