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    • Toffee profiteroles with pineapple and basil cream

    Toffee profiteroles with pineapple and basil cream

    These light choux buns are filled with a fruity cream and topped with ready-made toffee sauce.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    For the choux pastry:

    50g butter
    75g plain flour, sifted
    2 medium eggs, beaten

    For the filling:

    250g pack Waitrose Fresh Pineapple, roughly chopped
    ½ x 25g pack fresh basil, roughly chopped
    142ml pot double cream
    ½ x 450g jar Merchant Gourmet Dulce de Leche Original Toffee Sauce (find in the long-life desserts section), to decorate

    Method

    1. Preheat the oven to 200°C, gas mark 6. Grease a baking sheet and sprinkle it with a little water - the steam this will generate in the oven will help the choux pastry to rise.
    2. Place the butter in a medium pan with 150ml cold water and heat gently until the butter has melted, then bring quickly to the boil. Remove the pan from the heat and add the flour all at once, then beat with a wooden spoon until the mixture leaves the sides of the pan. Cool slightly and then beat in the eggs a little at a time, until the mixture is smooth and shiny.
    3. Use a dessert spoon to place 12 walnut-sized balls of the pastry slightly apart on the prepared baking sheet. Bake the profiteroles for 20-25 minutes until golden and crisp on the outside. Pierce each with a knife to let the steam out then transfer to a cooling rack.
    4. Whip the cream to soft peaks, then fold in the pineapple and basil. Cut the profiteroles in half and spoon the cream into the bottom halves, then sandwich with the top halves. Pile onto a serving dish.
    5. Place the toffee sauce in a small pan and heat gently to warm through. Drizzle over the profiteroles and serve immediately.

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    Cook's tips

    Once cooked and cooled, the profiteroles can be frozen in an airtight container for up to 3 months. Defrost at room temperature for 2-3 hours then fill and finish.

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