Profiteroles?

[Carol]

 Geoff:
> 'Vanity cake' has lost me too but the following might be of
interest, cribbed from the BBC cookery section (www.bbc.co.uk):
> .......
> Choux pastry
> 
> A very light, double-cooked pastry usually used for sweets and 
> buns. <snip complicated recipe>
> Have fun.
>
Carol responds:

Thanks, Geoff, but I don't even know what "caster sugar" is, to begin
with. I assume that "icing sugar" is what we Americans call "powdered
sugar" (as opposed to granulated sugar, sugar cubes, brown sugar, or
raw sugar).

I came across a Google image of "failed profiteroles," which is
probably what I would end up with:

http://farm2.static.flickr.com/1367/817086095_308be6ad3f.jpg

Carol, whose unwonted (not "unwanted," though it's that, too) craving
for milk chocolate and gooey caramel has been thoroughly sated by the
mini Milky Ways