Sweet profiteroles with créme pâtissière and caramel

Place the water, butter and salt in a saucepan and bring to the boil. Add the flour, using a wooden spoon to beat it in until the mixture forms a ball and comes away from the sides of the pan.

Remove from the hob and gradually add the beaten eggs, beating well after each addition until the dough is thick and glossy.

Preheat the oven to 230°C and line a baking tray with baking paper. Spoon the mixture into a piping bag with a flat nozzle. Pipe onto the tray leaving about 3 cm between each one. Alternatively, use a teaspoon.

Bake at 230°C for 15 minutes, then reduce the heat to 180°C and bake for a further 25 minutes until puffed, crispy and golden brown. Remove from the oven and transfer to a wire rack to cool.

To make the crème pâtissière, mix the flour, cornflour, sugar and salt in a saucepan. Boil the milk, then remove from the heat. Add to the dry ingredients, stirring continually. Return to the hob and cook, stirring, until the cream thickens.

Add a little of the mixture to the beaten eggs, then add it all to the saucepan. Return to the hob and cook, stirring continually, for a further 2–3 minutes. Remove from the heat and add the butter and vanilla. Chill before using.

Spoon the crème into a piping bag fitted with a 5 mm nozzle. Push the nozzle into the base of each profiterole and fill with the crème pâtissière.

To make the caramel syrup, place all the ingredients in a saucepan and bring to the boil, stirring until the sugar dissolves. Boil until dark in colour.

Place the profiteroles on a platter and drizzle over the syrup.

Cook's note: My husband received this popular Greek dessert as a gift from a friend, Christina Strates. It was so delicious that I asked for the recipe. It’s also made in Greece with lots of chocolate sauce for topping