White chocolate and brandy profiteroles

Serves: 20

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Total Time: 45

Prep Time: 30

Cook Time: 15

• 125g/4oz butter
• 150g/5oz plain flour
• 25g/1oz icing sugar, sieved
• 4 medium eggs
• 300g/11oz vanilla white chocolate
• 500 gram(s) tub mascarpone
• 397 gram(s) can caramel (we used Carnation, £1.79 for 397g from supermarkets) 3tbsp brandy

Method

1. Preheat oven to gas mark 4/180?C (160?C in a fan oven). To make choux pastry, put butter and 300ml/1?2 pint water in a large pan over a medium heat. When butter is melted, shoot in flour and sugar and stir mixture into a large bowl and leave to vigorously with a wooden spoon for 1 min to make a thick paste. Tipcool for a few mins.
2. Gradually whisk in eggs, one at a time, beating well between each addition. The mixture should be a thick, glossy dropping consistency. Sprinkle 4 large baking sheets with a little water then spoon on 50 walnut-sized blobs, well spaced apart. Bake for 15 mins till risen and golden. Turn off heat. Pierce base of each bun with a sharp knife to release steam inside, upturn and return to oven (with heat turned off) for 10 mins, to crisp up centres, then cool. Buns can be stored in an airtight container for several days.
3. Put chocolate in a bowl resting over a pan of water, and heat to melt. To make filling, mix together mascarpone, caramel and brandy. Spoon into a piping bag fitted with a small nozzle and pipe some into centre of each bun, from base (or spoon in, if you prefer). Dip top of each bun into melted white chocolate. Arrange on a tiered cakestand to serve. Leave in a cool place if not serving at once.
4. Timesaver: Buy 30 profi teroles from Iceland for just £2 and top with melted white chocolate.

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