Salted Caramel Profiteroles
Melt 100g butter in a saucepan over medium heat. Add 240ml water and bring to a rapid simmer.
Add the flour and a pinch of salt and mix continuously with a wooden spoon until the dough comes away from the sides of the pan.
Transfer the dough to a mixing bowl and leave to cool for 10 mins.
Heat your oven to 220°C / fan 200°C and line 2 large baking trays with greaseproof paper.
Add 1 egg to the cooled dough mixture and beat with a wooden spoon until combined. Repeat with the remaining eggs, ensuring each egg is fully incorporated before adding the next.
Using a teaspoon, spoon 15 blobs of the dough onto each of the baking trays. You want each blob to be 1 heaped teaspoon worth of dough.
Bake for 18 to 20 mins, or until golden brown and risen.
Meanwhile, place the remaining 60g butter in a saucepan with the light brown sugar, single cream, vanilla extract and 1 teaspoon of salt and bring to a simmer over medium-low heat.
Cook for 5 mins, stirring constantly, then transfer to a heatproof bowl to cool. The sauce will thicken as it cools.
Take the profiteroles out of the oven and cut a small split in the base of each one to let the steam out. Cool on a wire rack before filling.
Meanwhile, crush up the peanuts.
Once the profiteroles have cooled, halve them horizontally and fill each of them with a heaped tablespoon of Jude’s Salted Caramel Ice Cream.
Dip the top of each of the assembled profiteroles in the salted caramel sauce and sprinkle with some crushed peanuts.
Stack them up onto a large plate, serve and enjoy!