Salted Caramel Profiteroles



  1. Bring the milk to the boil, add the sugar, vanilla and bicarbonate of soda. Stir until the sugar is dissolved.
  2. Reduce the heat and wash down the sides of the pan using a wet pastry brush. Simmer over medium heat for about 1 hour scooping off any froth every fifteen minutes. Stir regularly to check it is not burning on the bottom of the pan. Pour through a fine metal sieve into a bowl and allow to cool.  It will thicken more on cooling.
  3. Spoon a small amount of caramel over each profiterole and sprinkle with Maldon salt.