These were easier than I thought.
They are filled with caramel cheese cream, and topped with caramel.
This recipe made about 4 trays, I filled half of them, and the spare shells were frozen.
For the pastry:
6oz Butter
7 1/2oz P Flour
6 Eggs (beaten)
3/4 pint of water (400mls)
For Filling:
large tub of mascarpone
1 dessert spoon of milk
1tbsp icing sugar
1 sml tin of Nestles caramel
Draw 1" circles onto parchment paper, the turn over and place on baking tray, dampen slightly with water.
Cut the butter into small pieces and put in large pan with the water.
Heat gently until butter melted, then bring to boil quickly, remove from heat immediately.
Beat in sifted flour until the mixture is smooth and leaves the side of the pan.
Allow to cool...
Then beat in eggs a little at a time, keeping the mixture stiff.
Put in large piping bag with large plain nozzle, and pipe onto marked parchment.
Press down any peaks gently with damp small brush.
Bake in oven Gas 6 until risen, golden brown and has a crispy shell.
Don't take then out the oven too soon, as they will deflate.
For the filling, beat together mascarpone, milk and icing sugar, (add 1tsp caramel flavouring if you wish).
As soon as profiteroles are cool, poke small hole in bottom, and pipe filling in, making sure they are filled.
Dip top in caramel.
Spare shells, allow to cool, the freeze, also the finished profiteroles can be frozen, place flat on tray with parchment, and place in freezer, once frozen, you can put then in bags or boxes, and back in the freezer.
Enjoy!
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