Preheat the oven to 210'C.
Cut the butter into small pieces.
Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan. Transfer into a food processor and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency. You may not need to add the whole of the third egg.
Place the mixture into a piping bag and pipe small profiteroles on to a baking tray. Transfer to the oven and bake for 10 to 15 minutes.
Place the 170g sugar in a dry heavy bottomed pan and allow to melt without stirring.
Once you have a golden caramel, add half of the butter, salt and the double cream.
Mix well, remove from the pan and allow to cool to room temperature.
Place the caramel in a bowl and whisk in the unsalted butter, a little at a time until you have a smooth, creamy filling.
Pierce a small hole in the base of each profiterole and fill with the buttery cream.
Place the remaining caster sugar and water in a heavy bottomed pan and allow to melt without stirring. Cook until you have a golden caramel. Pour the caramel into a clean bowl to stop the caramel from over-cooking.
Dip the filled profiteroles into the caramel, allow the caramel to cool and then serve.
«For an extra crunchy topping to your profiteroles, sprinkle on some chopped almonds as the caramel cools.»