a bowl of an electric mixer, beat butter and sugar together until creamy. Beat in egg. On the lowest speed add flour and salt and mix until just combined. Mixture will be soft.
the caramel ganache by placing the sugar and water in a heavy based saucepan. Stir on low heat until the sugar melts and then turn the heat to high and then boil without stirring until you get a caramel.
the pan from the heat and add the chocolate to the pan, stirring until melted. Then add the cubed butter and salt and stir until butter is fully incorporated. I find it easiest to pour the ganache into a jug and then fill the tarts by pouring. Set in the fridge overnight or for a few hours.
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To fill the profiteroles, pierce a hole in the side. I wanted to make them a bit more special, and since I’m currently on a saltedcaramel and chocolate roll, I decided to keep up with the theme and create a saltedcaramel and chocolate version of these profiteroles
It was the last stage of the race last night (which makes me sad that it's over, but happy because, slepe), so I sat down this afternoon with a slice of this and a strong coffee and watched the replay of the highlights
There were also some chunky pieces of soft fudge which you can see in these photos. When I was younger I didn’t particularly like Christmas pudding with all the fruit and would still prefer a chocolate cake to a fruit cake any day… which gave me an idea and I decided to make a chocolate Christmas pudding