Profiteroles, My Way

I couldn’t write a book with this title without including a recipe for profiteroles. These, however, are not your usual profiteroles: they’re stuffed with a burnt-sugar custard and have a toffee sauce poured over them. I haven’t done this to be fancy, but simply because they’re monumentally impressively better that way.

I am not going to pretend that making profiteroles is a completely effort-free exercise – there’s an amount of fiddly preparation – but you can make it easier by coo