Another sweet treat. Salty caramel profiteroles.

In my ongoing search for easy and Yumscious Chritsmas pud alternatives I came across this on a blog called 'Not Quite Nigella'

Giant Salted Caramel Ice Cream Profiteroles

An Original Recipe by Not Quite Nigella

Preparation time:

Makes 4 large profiteroles

Choux pastry buns:

• Water 80g/2.82 fl ozs
• Milk 100g/3.5 fl ozs
• Sugar 5g/0.17 oz
• Salt 5g/0.17 oz
• Butter 75g/2.65 ozs
• Flour 100g/3.5 ozs
• 3 eggs

To fill:

• 500ml tub Woolworths Gold Salted Caramel and Fudge Ice Cream
• Half a jar of Woolworths Gold Salted Caramel Dessert Sauce

Step 1 - Make choux puffs. Preheat the oven to 210C/410C. Line two baking sheets with parchment. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. I always find this bit a bit magic and love watching it happen. Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly for about 5 minutes.

Step 2 - Transfer to the bowl of a mixer. Beat the mixture to release any more heat. Gradually add the eggs, one at a time making sure that they're well combined between additions. Beat until the mixture is thick, glossy and smooth.

Step 3 - Spoon the choux mixture into a piping bag fitted with a large plain nozzle or usually I just snip the bottom of a plastic piping bag and use it without a tip. Pipe mixture onto tray in a spiral starting at the centre. You want it to be about 8-9cms (about 3.5 inches) in diameter. Then pipe another log of choux pastry on top of the original spiral between the dips. Repeat with the rest of the pastry to form four large profiteroles.

Step 4 - Bake for 15 minutes and then turn the heat down to 180C/350F and bake for a further 20-25 minutes. Once it is baked, prick small holes in the pastry with a skewer to release the steam and return to the oven to completely dry out for 5 minutes. Transfer to a wire rack to completely cool - it shouldn't take long and you can slice it in half horizontally to speed up the cooling process.

Step 5 - Meanwhile, scoop out three small or two large scoops of ice cream per profiterole and place in the freezer until needed. Heat up the salted caramel just before serving. These are best assembled just before serving as the ice cream will melt. Serve with warm salted caramel sauce either on top or on the side so that guests can help themselves.

Tip: You can bake the profiteroles ahead of time and freeze them. Defrost them on the benchtop and crisp them up in a 180C/350F oven for 5 minutes.