Bake for 30-35 minutes until golden brown, puffed up and crisp.

As soon as you can handle the heat, use a skewer or toothpick to poke a hole in the base of each choux bun and let them cool with their bases up.

In a heavy based, medium saucepan, over medium heat, heat 1 cup of the milk and all the sugar, stirring to dissolve until it starts steaming heavily.

To a medium mixing bowl, add the cornflour, eggs and remaining ½ cup of milk. Whisk, using a balloon whisk until smooth and combined.

While gently whisking, very slowly drizzle the hot milk into the egg mixture. Don’t pour it too quickly or you’ll cook the eggs.

Return the custard mixture to the pan and cook over medium heat, gently stirring with a whisk the entire time until it starts to thicken and bubble.

As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the starch (in the cornflour).

Remove from the heat and stir in the butter and salt until the butter has melted and is fully incorporated.

Pour the pastry cream into a clean dish and place plastic wrap over the top, pressed to the surface.

Chill to cool completely. You will need to give it a whisk before you use it.

Chop the nuts in half (no more or you risk them burning). You can toast them whole but when cut in half, more surface area gets toasted and gives the praline a better flavour.

Transfer the nuts to the prepared baking sheet and bake for 10-15 minutes until golden brown with a strong nutty aroma.

Remove from the oven and use the paper to lift them off the tray. Let them cool for 5 minutes.

Meanwhile you can get the toffee started. In a small or medium saucepan, cook the sugar over low-medium heat, stirring regularly until fully melted and amber brown.

Lift the nuts back onto the baking tray and pour the toffee over the top all over (so it’s not in one big chunk when it cools). It doesn’t need to cover all the nuts.

Let it set for 5-10 minutes.

When hard and cooled, break the toffee and nuts up into smaller chunks and transfer to a powerful food processor or blender with the salt.

Transfer the pastry cream to a piping bag with a small round tip - 5mm/1/4 inch. Transfer the praline paste to a piping bag with an equally small round tip.

Melt the chocolate in a microwave safe bowl in the microwave, in 30 second increments. Stir well between each until just melted.

Make the hole in the base of each profiterole a little larger using a chopstick or the closed blades of a pair of scissors.

Start by piping about a teaspoon of praline paste into the choux bun through the hole in the base (you’ll have to guess this and you can certainly add more if you like).

Next, pipe in the pastry cream using firm but also gentle pressure on the piping bag. Move the tip around inside to make sure it’s filling it everywhere and stop when you feel the tip pushing bag towards you. Don’t be too forceful or you might burst the profiterole.

Dip the top of the profiterole into the chocolate then place it chocolate side up onto a large round serving platter (about 28-30cm / 11-12in).

Repeat with the rest of the choux buns making two rings of profiteroles on the base and one ring on top that runs around the centre of the two lower ones.

If using sprinkles or freeze dried raspberries, scatter those all over now, then transfer to the fridge to chill for 30-40 minutes.

If using gold leaf, add that once the chocolate has set.