“This is a little cheffy, but I wanted to show that anyone can make one. I used to find it tricky, but then I found this method. I love it with dulce de leche, but strawberries with cream are fab. Whatever floats your bateau. ”
Place the butter, teaspoon of caster sugar and 1 teaspoon of sea salt into a pan with 325ml water. Bring to the boil, then remove from the heat, add the flour and beat into a paste. Beat in the eggs one by one until smooth and combined.
Transfer the mixture to a piping bag fitted with a plain nozzle. Pipe onto 2 large non-stick baking trays in dollops the size of large walnuts, leaving a gap between them so that they can rise – you should get about 40 in total. Wet your finger and gently flatten the tip of each one so that it doesn’t burn.
Bake for 15 to 20 minutes, or until puffed up and golden. Allow to cool completely on a wire rack.
Once the buns have cooled, use a small sharp knife to pierce a little hole in each. Spoon the dulce de leche into a piping bag and pipe the filling into the buns until just full.
Snap the chocolate into a heatproof bowl with the cream and 1 pinch of salt. Melt over a pan of gently simmering water, stirring occasionally. Once melted, remove from the heat.
Pour 50ml of water into a shallow heavy-based non-stick pan with 300g caster sugar over a high heat. Bubble for 4 to 5 minutes, but don’t stir, until light brown and syrupy.
Leave to cool for a moment, then put the base of the pan in a shallow tray of water (this will prevent the toffee from hardening straight away). Using tongs, carefully and lightly dip each bun into the toffee to thinly coat, then stick them together on a platter, building upwards into a pyramid shape.
Serve with the chocolate sauce on the side (if using), and fresh seasonal berries.