For the choux pastry:

• 100 ml (3½ fl oz) fresh full-cream (whole) milk
• 90 g (3¼ oz) unsalted butter
• 1 pinch salt
• 1 pinch caster (superfine) sugar
• 110 g (3¾ oz/¾ cup) plain (allpurpose) flour, sifted
• 4 eggs, beaten

For the caramel:

• 200 g (7 oz) caster (superfine) sugar

For the whipped cream:

• 250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream, well chilled
• 2 tablespoons mascarpone cheese
• 1 tablespoon icing (confectioners’) sugar

PREHEAT THE OVEN TO 210°C (410°F/GAS 6–7). Make the choux. Start by combining the milk, butter, salt, sugar and 100 ml (3½ fl oz) of water in a saucepan. Bring to the boil, then let it simmer for about 20 seconds. Pour in all the flour at once and mix it in straight away, stirring vigorously with a wooden spoon. The mixture will be thick and lumpy at first, this is normal. Keep beating on the heat until the dough dries out a little and no longer sticks to the saucepan.

LET IT COOL FOR A FEW MINUTES BEFORE ADDING THE EGGS, ONE AT A TIME, STILL BEATING. (If your elbow is suffering too much, you can pour everything into a stand mixer and keep going that way!) Since egg sizes vary, check the consistency of the dough by running a finger through it: if the furrow closes in on itself straight away, the dough is ready and you can stop adding the eggs.

LINE A BAKING TRAY WITH BAKING PAPER OR A SILICONE MAT. Using a teaspoon, place small mounds of dough on the baking tray, leaving about 3 cm (¼ inches) around each one.

IF YOU’D LIKE YOUR CHOUX TO BE SMOOTH AND GLOSSY, WET THE END OF YOUR FINGER AND PAT THE TOP OF THE CHOUX BALLS BEFORE BAKING. Let them cook for about 25 minutes, until the choux are puffed up and golden, then take them out of the oven and let them cool on a rack.

MAKE THE CARAMEL. Combine the sugar and 60 ml (2 fl oz/¼ cup) of water in a heavy-based saucepan, then place on the stove-top and heat to dissolve the sugar. Let it bubble until a caramel forms and turns a lovely mahogany colour.

ONCE THE CARAMEL IS GOLDEN BROWN, TAKE THE SAUCEPAN OFF THE HEAT AND, WORKING QUICKLY, DIP ONE END OF THE CHOUX IN THE CARAMEL. Place them immediately on the baking paper or silicone mat so they cool and set.

WHIP THE CREAM WITH THE MASCARPONE USING AN ELECTRIC BEATER UNTIL LIGHT, THEN ADD THE ICING SUGAR. Enjoy the caramelised choux dipped in the cream.