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1
To make the choux pastry, melt the butter and water in a saucepan.
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2
Bring it to the boil.
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3
When bubbling, remove from the heat and immediately add the flour in one go.
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4
Beat with a wooden spoon.
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5
Return to a moderate heat and beat until the paste comes away from the sides of the pan.
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6
Leave to cool slightly.
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7
Fit the kneading attachment.
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8
Add the paste.
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9
Process on speed 2 for 1 minute.
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10
With the machine still running add the eggs one at a time through the feed tube.
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11
Process for another 1 minute.
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12
Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
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13
Allow a little space between each spoonful as they will swell during cooking.
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14
Bake in batches in a preheated oven at 220u00b0C/425u00b0F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
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15
Lift onto a wire rack and make a small hole in the base to release any steam.
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16
Leave to cool.
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17
Fit the emulsifier attachment.
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18
Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
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19
Stop the machine frequently and check the consistency to avoid over whipping.
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20
Fill the cooled choux puffs with the whipped cream.
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21
Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
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22
Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
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23
Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.
