Crème Brûlée puffs with spun sugar (profiteroles)

Serves: 4
Preparation time: 10 minutes
Setting time: 4 hours

Ingredients

• 1 box staffords Crème Brûlée Instant Dessert Mix
  
• 16 small choux puffs
• 125ml white sugar
• 50ml water
• Mint and pearl dragees to serve

Method

1. Make the Crème Brûlée according to pack instructions and allow to set in the refrigerator.
2. To serve; Pipe or spoon the crème mixture into the choux puffs.
3. In a small saucepan, heat the water and sugar until it caramelizes, either dip each puff into the caramel or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.