Ingredients

• 250ml (1 cup) water
• 80g unsalted butter
• 1 tablespoon caster sugar
• 150g (1 cup) plain flour
• Large pinch salt
• 2 eggs, at room temperature
• 100g (1/2 cup) caster sugar, extra, to roll
• Vegetable oil, to deep fry

Burnt caramel sauce

• 100g (1/2 cup) caster sugar
• 60ml (1/4 cup) water
• 80ml (1/3 cup) double cream

Dark chocolate sauce

• 200g dark chocolate, coarsely chopped
• 250ml (1 cup) thickened cream

Method

• Step 1 For the caramel, stir sugar and water in a saucepan over low heat, brushing down the side of pan occasionally with a wet pastry brush for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil.
• Step 2 Boil the caramel, without stirring, for 5 minutes or until deep golden. 
Remove from the heat and carefully stir in the cream (mixture may spit). Set caramel sauce aside for 15 minutes to thicken slightly.
• Step 3 For the chocolate sauce, combine the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. Set aside and keep warm.
• Step 4 Stir the water, butter and sugar in a saucepan over medium heat until mixture comes to the boil. Add flour and 
salt and stir with a wooden spoon for 1 minute or until the dough comes away from the side of the pan. Set aside for 5 minutes.
• Step 5 Transfer dough to a large bowl. Use electric beaters to beat eggs into dough, 1 at a time, beating well after each addition, until well combined. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle. Place the extra sugar on a plate.
• Step 6 Pour oil into saucepan to reach a depth of 6cm. Heat to 180C over medium heat. Pipe four 12cm lengths into oil, cutting dough with a knife. Cook for 2-3 minutes or until golden. Drain on paper towel. Toss in sugar. Repeat with remaining dough, reheating oil.