When dipping profiteroles or choux puffs in toffee (when making desserts like a Gateau St Honore) they often end up with flat tops due to being turned toffee-side-down on baking paper for it to set... unfortunately, to some, this can look a little unrefined for such an impressive dessert. So, if you would like to retain the rounded tops of the profiteroles the best way of doing this to place them, straight after dipping, into (very) lightly oiled, half-dome silicone moulds and then leave them to set. There will be no flat tops here!