Caramel and cream wonders

Ingredients

• 100g butter
• 250g water
• 120g plain flour
• 2 eggs
• pinch of salt
• 100g caramel
• 200g whipping cream
• 3 tablespoons icing sugar

Method

• Pastry - heat oven to 180C. Melt butter in in a pot filled with the 250g boiling water. Add sifted flour and salt and mix vigorously with a whisk until mixture is smooth. Remove from heat and place in a deep mixing bowl and allow to cool
• Once cooled to room temperature, add eggs to the mixture and mix until smooth
• Spoon heaped teaspoonfuls onto a lined and greased baking tray (space them evenly)
• Bake for approximately 30 minutes until golden. Once baked, poke a hole in each profiterole and allow to cool
• Filling - whip cream and icing sugar to soft peaks. Fill a piping bag and fill the profiteroles with the cream.
• Top with teaspoon of caramel and enjoy

As I popped these delectable wonders in my mouth, I realised that being fat is a certain and unavoidable eventuality, unless I do something about it.  At least my acknowledgment means I am getting somewhere... NOT! :-)