Choux Puffs With Toffee Sauce

READY IN: 1hr 5mins


  • For the choux pastry
  • 75
  • 225
    ml water
  • 3
    eggs, medium size
  • For the filling
  • 284
    ml whipping cream
  • For the toffee sauce
  • 115
    g toffee pieces
  • 75
    ml double cream


  • To make the choux pastry, melt the butter and water in a saucepan.
  • Bring it to the boil.
  • When bubbling, remove from the heat and immediately add the flour in one go.
  • Beat with a wooden spoon.
  • Return to a moderate heat and beat until the paste comes away from the sides of the pan.
  • Leave to cool slightly.
  • Fit the kneading attachment.
  • Add the paste.
  • Process on speed 2 for 1 minute.
  • With the machine still running add the eggs one at a time through the feed tube.
  • Process for another 1 minute.
  • Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
  • Allow a little space between each spoonful as they will swell during cooking.
  • Bake in batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
  • Lift onto a wire rack and make a small hole in the base to release any steam.
  • Leave to cool.
  • Fit the emulsifier attachment.
  • Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
  • Stop the machine frequently and check the consistency to avoid over whipping.
  • Fill the cooled choux puffs with the whipped cream.
  • Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
  • Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
  • Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.