1 cup water
Pinch of salt
1 tablespoon unsalted butter
1½ teaspoons sugar
1 cup all-purpose flour
3 egg yolks
¼ cup sugar
2½ tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup sugar
2 cups water
FOR THE PROFITEROLES:
Preheat oven to 375 degrees F. Combine the water, salt, butter and sugar in a saucepan. Bring the mixture to a boil. Remove the pan from the heat and stir in the flour, mixing well.
Return the saucepan to the heat and cook over medium heat until the dough begins to come away clean from the sides of the pan. Place the dough in an electric mixer and allow to cool slightly before beating in the eggs, one at a time.
Spoon tablespoons of the mixture onto a lightly greased baking sheet. Bake for 25-30 minutes, until golden brown. Turn off the oven. Make a small incision in each profiterole and return to the oven, leaving the door slightly ajar. Leave for 10-15 minutes, allowing the insides to dry out.
FOR THE PASTRY CREAM:
Put the egg yolks and sugar in a bowl and whisk until pale. Sift in the flour and mix well.
Heat the milk to boiling point and gradually whisk into the yolk mixture. Pour this mixture back into the saucepan and stir over low heat for about 7-10 minutes, or until the mixture is thick. Stir in the vanilla. Cool.
Fill each profiterole with pastry cream, using a pastry (piping) bag.
FOR THE TOFFEE ICING:
Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil, without stirring, for about 5 minutes, or until golden.
Spoon over the filled profiteroles immediately, working quickly, as the toffee will set.