Method

• 1.
  Preheat oven to 200°C. Line two large baking trays with baking paper.
• 2.
  Place milk, extra 1 tbs sugar, butter, 150ml water and 1 tsp salt in a saucepan over medium heat. Cook, stirring, for 2-3 minutes until butter has melted. Bring to the boil then add flour, whisking to combine. Once a dough forms, beat with a wooden spoon for 5 minutes or until dough comes away from the side of pan.

• 3.
  Transfer mixture to a stand mixer with the paddle attachment and beat for 1 minute. Increase to medium-high and add eggs, 1 at a time, ensuring each egg is fully incorporated before adding the next, until the mixture is smooth and glossy.
• 4.
  Transfer mixture to a piping bag fitted with a 1.2cm plain nozzle and pipe out twenty-two 6cm balls onto the prepared trays, leaving 5cm between each ball. Bake for 20 minutes or until golden, then reduce oven to 140°C and cook for a further 20 minutes or until deep golden and dry. Remove from oven and cool completely.
• 5.
  Slice each profiterole in half horizontally. Fill one-third of the profiteroles with chocolate ice cream, one-third with strawberry and one-third with vanilla. Arrange in a wreath shape on a serving platter, and place in the freezer for 1 hour or until ice cream is firm.
• 6.
  Meanwhile, place 1 cup (220g) sugar in a small saucepan over medium heat and cook, swirling the pan regularly, for 6-8 minutes until a dark, golden caramel. Remove from heat and cool slightly, then carefully spoon toffee over profiterole wreath. Return profiteroles to the freezer until toffee has set. Scatter with freezedried raspberries just before serving.