Sticky Toffee Profiteroles

First make the craquelin. Put the ingredients into a bowl and rub together with your fingers until a dough forms - it should hold together as one lump of dough, so keep working it until it does. 

Put the dough between two pieces of baking paper and roll out as evenly as possible, until the craquelin is about 3mm thick. Remove the top piece of baking paper and use a 4cm circle cookie cutter to score discs of craquelin – though don’t try to remove them yet because it will all be too soft.

Return the top piece of baking paper and sandwich between two baking sheets. Freeze for 30 minutes.

To make the toffee sauce put the ingredients into a saucepan and set over a low heat. Stir while everything melts together, then, once melted, bring to a boil and cook for 30 seconds. Pour into a bowl, cover with cling film and allow to cool to at room temperature.

For the choux pastry put the water, butter, salt and sugar into a small saucepan and set over a low heat until the butter melts. Once the butter has melted, increase the heat to high and bring the water to a boil, then remove from the heat.

Quickly throw in the flour and beat vigorously. Return to the heat, while beating with a wooden spoon, and dry the paste out for just a minute. Put the paste into a bowl and allow to cool – cover with cling film to stop a skin forming.

Once cool, beat the paste in the bowl to loosen. In a small bowl or ramekin beat the egg until mixed, then add a little to the paste and beat well. Continue adding the egg gradually, beating after each addition, until you have a smooth, lump-free choux pastry.

When you scoop the pastry up with the spoon and let it fall back into the bowl, it should leave a V-shaped tail dangling from the spoon. If it is too dry add a little more beaten egg.

Preheat the oven to 220°C/200°C fan. Lightly grease a baking sheet with butter or oil then take a 5cm cookie cutter and dip it in flour. Tap the cookie cutter onto the greased baking sheet to leave a little ring of flour to guide where to pipe the choux pastry. Repeat, spacing the rings of flour out by at least 2cm.

Put the choux pastry into a piping bag fitted with 10mm plain nozzle, and pipe 12-14 blobs of choux pastry, using the floury circles as a guide. Remove the craquelin from the freezer and quickly release the discs - use these to top the choux pastry blobs.

Bake for 5 minutes, then reduce the oven down to 190°C/170°C fan and bake for 35-40 minutes more until puffed up and golden brown. Leave to cool in the oven, turned off, for 10 minutes, then remove and cool completely.

When the choux buns have cooled whip the cream to soft, floppy peaks. Add about 2/3 of the toffee sauce and fold into the cream (if the toffee sauce is a little firm give it a good beat to soften it). Put the cream into a piping bag.

Slice the top of each choux bun and fill each with a blob of the cream, allowing it to come above the edge of the bun. Top with the lids and finish by drizzling over the remaining toffee sauce.