Profiteroles - cooking recipe

Ingredients

1/2 cup unsalted butter, cut into cubes
2 cups granulated sugar
1 cup all-purpose flour, sifted
5 None eggs
None None vanilla pastry cream, to fill

Preparation

Preheat oven to 400\u00b0F. Lightly grease 2 baking trays.
Bring butter, 1 tsp sugar, 1/2 tsp salt and 1 cup water to a boil in a medium saucepan. Add flour and cook over medium heat, stirring constantly, for 3-5 mins, or until mixture comes away from sides of pan. Transfer to a bowl to cool slightly.
Beat in eggs, 1 at a time, until eggs are incorporated and mixture is shiny and smooth. Transfer to a piping bag with a plain 1/2 inch tip. Pipe 1 inch mounds onto prepared trays, leaving space for spreading. Bake in oven for 20 mins then reduce heat to 375\u00b0F and bake for another 10 mins, until golden brown and crisp. Remove from oven to cool.
Pipe pastry cream into profiteroles through base, or split profiteroles open and spoon in pastry cream.
Combine remaining sugar and 2 cups water in a medium heavy-bottomed saucepan over low heat. Stir until sugar dissolves. Increase heat to high and continue to cook until syrup is a golden caramel color. Carefully dip top of each profiterole into caramel and arrange on a serving plate to set. Serve.