More than 1 hour
- 1 cup (150g) cake flour
- Pinch fine salt
- ½ cup (125g) butter
- 1⅕ cup (300ml) boiling water
- 4 eggs
- 1 cup (250ml) cream
- 1 tsp (5ml) vanilla essence
- ⅓ cup (75g) castor sugar
- 1 can (360g) Caramel Treat
- 2 slabs (100g each) dark chocolate, melted
- 3-4 (40g each) Peppermint Crisp chocolates, chopped finely
- Fresh mint, for serving
- Preheat oven to 200°C.
- Coat 2 baking trays with non-stick spray then dust lightly with flour, shaking off the excess.
- Sift flour, add salt and set aside.
- Heat butter and water in a pot, cover and bring to a rolling boil.
- Remove from heat and immediately add the flour (all at once).
- Mix vigorously until the mixture pulls away from the sides of the pot and a dough forms.
- Return to heat for about 1 minute to cook, then set aside to cool.
- Add eggs one at a time, mixing vigorously after each addition until fully incorporated. (The dough should be smooth and shiny.)
- Place dough in a piping bag and pipe 5cm rounds onto the prepared baking trays.
- Bake for 15 minutes until golden.
- Remove from oven and prick bases of puffs (this allows steam to escape and creates crisp pastry).
- Bake for another 5 minutes.
- Cool on a wire rack then slice puffs open horizontally.
- Whisk cream, vanilla essence and castor sugar together until stiff peaks form.
- Whisk caramel until smooth.
- Spoon (or pipe) caramel and then cream into each puff and sandwich closed.
- Drizzle with melted chocolate and sprinkle with Peppermint Crisp bits.
- Serve within 20 minutes of filling.