Decorated Profiteroles - cooking recipe

Ingredients

1/2 cup sugar
1/2 cup light corn syrup
40 None profiteroles, approximately
None None Store-bought sugared flowers, to decorate

Preparation

Place the sugar, corn syrup and 1 cup water in a medium heavy-bottomed saucepan. Stir on low heat until the sugar dissolves. Bring to a boil on high heat. Gently boil, without stirring, for 8-10 mins or until the mixture turns a golden brown. Remove from the heat. Let the bubbles subside.
Working quickly carefully dip the bottom of each profiterole into toffee. On a large cake board or large heatproof plate, arrange 7-8 profiteroles toffee-side down, side by side to form an 8-inch circle (the profiteroles should touch so the toffee holds them together). Place 2-3 profiteroles inside the circle to cover the bottom.
Continue to dip the profiteroles in the toffee, then stack on top of those on the plate, tapering towards the top to form a 10 to 11-inch tower. Drizzle with any leftover toffee (you may need to stir it briefly on low heat). Using tweezers, place the flowers between the profiteroles to decorate. Let stand until set.