Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7 and line a large baking tray with baking paper. For the profiteroles, put the milk, sugar, salt and butter in a saucepan with 45ml water. Set over a medium-low heat until the butter is melted, then bring to the boil. Once boiling, add the flour all at once, reduce the heat to low and beat well with a wooden spoon for 2 minutes, until the dough comes away from the sides of the pan. Remove from the heat, tip into a large bowl and spread out to cool down slightly (about 5 minutes). Beat the eggs with a fork, then gradually beat them into the cooled mixture until stiff, smooth and glossy.

2. Transfer to a piping bag and snip off the end so you’re left with a 1cm hole. Pipe around 20 even blobs (about 3.5cm in diameter) onto the prepared tray, spaced slightly apart. Wet your finger with water and pat down any peaks to form rounded domes. Transfer to the oven, immediately reduce the temperature to 210°C, fan 190°C, gas 6½ and bake for 10 minutes. Reduce the temperature again to 180°C, fan 160°C, gas 4 and bake for a further 10 minutes until well risen and golden. Try to avoid opening the oven while baking.

3. Remove the profiteroles from the oven and pierce the base of each one with a skewer to prevent them collapsing. Cool on a wire rack.

4. For the cheesecake filling, whisk all the ingredients together until smooth and just combined. Transfer to a piping bag fitted with a nozzle (about 1cm wide). Generously pipe the filling into the profiterole bases through the pierced holes until they feel heavier.

5. For the toffee sauce, place all the ingredients except the banana chunks in a saucepan and slowly bring to the boil, stirring. Bubble for 1-2 minutes, stirring, until emulsified. Remove from the heat and leave to stand for 2-3 minutes. Stir the banana chunks through the toffee sauce

6. Serve 5 profiteroles per person, spooning over the hot banana toffee sauce to serve.