Choux Puffs With Toffee Sauce

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 110 g plain flour
• 75 g butter
• 225 ml water
• 3 eggs, medium size
• 284 ml whipping cream
• 5 ml caster sugar
• 115 g toffee pieces
• 75 ml double cream

Recipe

• 1 to make the choux pastry, melt the butter and water in a saucepan.
• 2 bring it to the boil.
• 3 when bubbling, remove from the heat and immediately add the flour in one go.
• 4 beat with a wooden spoon.
• 5 return to a moderate heat and beat until the paste comes away from the sides of the pan.
• 6 leave to cool slightly.
• 7 fit the kneading attachment.
• 8 add the paste.
• 9 process on speed 2 for 1 minute.
• 10 with the machine still running add the eggs one at a time through the feed tube.
• 11 process for another 1 minute.
• 12 using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
• 13 allow a little space between each spoonful as they will swell during cooking.
• 14 bake in batches in a preheated oven at 220°c/425°f, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
• 15 lift onto a wire rack and make a small hole in the base to release any steam.
• 16 leave to cool.
• 17 fit the emulsifier attachment.
• 18 whip the cream and sugar on speed 1 for about 20 - 25 seconds.
• 19 stop the machine frequently and check the consistency to avoid over whipping.
• 20 fill the cooled choux puffs with the whipped cream.
• 21 leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
• 22 melt the toffees over a low heat stirring all the time. when half melted, add the double cream and keep mixing until all the toffees have melted.
• 23 pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.