- 250ml (1 cup) water
- 125g unsalted butter, chopped
- 150g (1 cup) plain flour, sifted
- 1 tsp vanilla extract
- 4 eggs, lightly whisked
- Vanilla ice-cream, to serve
- 200g Nestle Rolo chocolate, chopped
- Caramel sauce, to serve
Place water and butter in a saucepan over medium heat. Bring just to the boil. Remove from heat. Use a wooden spoon to stir in flour until combined. Cook, stirring vigorously, over medium heat for 2-3 minutes or until mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool slightly. Add vanilla extract. Gradually add egg, 1 tbs at a time, beating well after each addition, until the dough is thick and glossy.
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place 2 tablespoonfuls of dough, about 3cm apart, on the prepared tray. Alternatively, use a piping bag fitted with a plain nozzle to pipe profiteroles onto the tray. Bake for 30-35 minutes or until puffed and golden. Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
Cut each profiterole in half horizontally. Fill with ice-cream and chopped Rolo. Top with the profiterole tops and drizzle with the caramel sauce.