Truffle Boursin Croquembouche

Preheat the oven to 175°c. Bring 75ml of water, the milk, butter, salt and sugar to a boil slowly, turning up the heat as the mixture comes to the boil - stirring to avoid burning on the bottom. Once at a full boil, keeping the heat high, add all the flour at once, stirring vigorously with a wooden spoon.

Keep stirring for 2-3 mins on high heat, to cook off the flour. Once a film forms on the bottom of the pan, reduce the heat to medium-low, and keep cooking and stirring to cook off some of the liquids and dry out the dough a little - another 5 mins.

Once cooked off, turn the heat off and leave the dough to cool slightly for a couple minutes in the pan. Into the pan with your dough, add an egg at a time, mixing vigorously with the wooden spoon until all is combined. 

After 3 eggs, the pastry should be thick but silky. If the pastry is still dry after adding 3 eggs, add a little bit of the scrambled egg until you’re happy with the consistency. Add your pastry into a piping bag ready to use. 

Pipe your pastry from directly above your baking tray, leaving some space between each one.

Place in the oven for 25 mins, checking at minute 20. They should be a nice deep brown, but not burnt.

Once cooked to your desired colour, remove from the oven and place the baking tray on a wire rack. After a minute of cooling, using a small knife, pierce through the bottoms of the profiterole and leave to fully cool down.

Combine the Boursin truffle with a splash of single cream or milk, then pipe into the bottom of each profiterole.

For the caramel, add the sugar and water over medium heat, and cook until it turns a deep golden amber colour, then stir through both salt and freshly cracked black pepper.

Dip each profiterole in the caramel, and start building the mountain - you can stack them on top of each other, or use a cardboard cone as a base. Use a whisk to lace some more caramel over the whole thing, and that’s it!