Light and fluffy pastry shells filled with a salted caramel pastry cream, smothered in dark chocolate ganache and topped with a crunchy salted caramel crumb.

SALTED CARAMEL & CHOCOLATE PROFITEROLES

Makes 12 - 15

INGREDIENTS

CHOUX PASTRY 
90mls milk
75 grams butter
1 teaspoon caster sugar
90mls water
1/2 cup plain flour
3 eggs

SALTED CARAMEL PASTRY CREAM
1/2 cup caster sugar
45mls water
1/4 teaspoon salt
1/2 cup cream
1/2 cup whole milk
2 tablespoons cornflour
3 egg yolks
2 teaspoons vanilla bean paste

CHOCOLATE GANACHE
100 grams good quality dark chocolate
1/4 cup cream

CARAMEL CRUMB
1/2 cup of caster sugar
2 tablespoon water
2 teaspoons butter
sea salt

METHOD

CHOUX PASTRY
Preheat oven to 200°C and line a baking tray.

Place the milk, butter, sugar and water in a saucepan and bring to the boil. Reduce the heat and sift in the flour. Using a wooden spoon, vigorously beat the flour into the milk mixture until you have a dough which is no longer sticking to the saucepan walls. 

Place dough in electric mixer and beat until it's reached room temperature. Add the eggs one by one, vigorously mixing between each one. Spoon the mixture into a piping bag with a 1cm round tip. Pipe into 4cm mounds onto a lined baking tray 5cm apart. Bake for 20 minutes rotating tray half way through. 

SALTED CARAMEL PASTRY CREAM
Place the sugar and water in a large saucepan over a low heat. Once the sugar has dissolved, increase the heat and boil until golden brown. Remove from heat and add the cream and milk, be careful it will boil up and spit. Place back on the heat to dissolve caramel. 

Whisk the cornflour, eggs, vanilla bean paste and salt in a separate bowl until pale and thick. Ladle one spoonful of caramel into the egg mixture and continue whisking. Pour egg mixture into caramel saucepan and cook over a low heat until thickened, stirring continuously. Add one tablespoon of butter and stir until melted through. Transfer into a clean bowl and cover with plastic wrap making sure wrap is touching the surface of the cream, this will stop a skin from forming on top. Refrigerate until cool. 

CHOCOLATE GANACHE
In a heat proof bowl over simmering water, melt the chocolate. Remove from heat and add cream, stirring continuously. Set aside.

CARAMEL CRUMB
Line a baking tray with baking paper and spray lightly with oil. 

Place the sugar and water in a large saucepan over a low heat. Once the sugar has dissolved, increase the heat and boil until golden brown. Remove from heat, add butter and pour thinly over baking tray. Sprinkle with sea salt and set aside. Once cooled, smash into small shards.

TO ASSEMBLE
Using a serrated knife, half choux pastry and fill with pastry cream. Ice lids with chocolate ganache and sprinkle over caramel crumb.