Crocquembouche-1Put 100g caster sugar into a large frying pan and heat gently, swirling occasionally until the sugar dissolves and cooks to a light caramel.  Take 2 x 450g packs of profiteroles. Dip the tops in the caramel and pile up into a pyramid. Use a metal spoon to drizzle over remainder. Finish with a sprinkling of Edible Gold Stars (Lakeland).

We love;  Irish Cream Profiteroles with caramel sauce, £2 for 30 (450g) from Morrisons.