For when a standard profiterole will simply not do. These are turned up to 11!

Ingredients

For the craquelin

  • 50 g soft butter
  • 50 g light brown sugar
  • 50 g T45 flour
  • 1 tsp fleur de sel

For the choux pastry

  • 65 ml semi-skimmed milk
  • 65 ml water
  • 50 g butter
  • 1 p salt
  • 85 g flour T55
  • 2 eggs

For the full recipe and instructions click here.