Method

1. Before you start, preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line a baking tray with baking paper.
2. Place the fat and water in a pan and melt over a gentle heat, then bring to the boil. Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan.
3. Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
4. Place small spoonfuls of the mixture onto the baking sheet and bake in a preheated oven for 15-20 minutes.
5. When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack.
6. To make the salted caramel filling, whisk the double cream to form soft peaks and then stir in the condensed caramel and sea salt.
7. Carefully spoon the filling into a piping bag and then pipe into each profiterole.
8. To make the chocolate sauce, place the cream and chocolate in a bowl and melt gently in a microwave, stirring every 30seconds until chocolate is melted. Allow to cool for approx 5minutes then drizzle over the top or dip each profiterole in the chocolate.
9. For an extra festive touch, sprinkle with gluten free star sprinkles and spray lightly with edible glitter spray!