Choux Puffs With Toffee Sauce

DIRECTIONS

• 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.