Cream Puffs with Hot Caramel Sauce

Ingredients:
5 oz Plain Flour
¼ pint Boiling Water
3 – 4 Eggs depending on size
2 oz Butter
1 large bottle of Whipping Cream

Ingredients for Sauce
125g Butter
8 tbsp Brown Sugar
2 tbsp Milk
100g white Marshmallows

Method:

To make choux pastry use a saucepan large enough to beat eggs in and using a wooden spoon to stir, add the butter and boiling hot water stirring constantly, when it bubbles add sifted flour and stir in quickly, the ingredients should form a ball turn light to low stirring around then allow to cool.
Now add the eggs one at a time and beat vigorously with spoon.
You will need a piping bag and nozzle (don’t pipe them too big as they double in size) cook in oven fan force about 180c for about 35 – 40 minutes.
Make sure they are brown and have risen, slit half way through on an angle to cool, and then pipe with fresh cream.
Caramel Sauce - Put sugar, milk and butter into a saucepan stirring on a medium heat till melted, then add marshmallows, stir until smooth then drizzle over puffs and serve while still warm.