I want to make profiteroles with a coffee flavoured creme patisserie inside and a toffee or caramel topping (so that I can win the Bake-off competition at work on Wednesday). Sort of going for a caramel latte profiterole effect. I have the profiteroles and the creme pat nailed but I'm struggling with the icing. I tried making a normal runny caramel but that sinks in too much over time so I'd like something more like a shiny glace icing, with a distinct caramel taste - I just can't think of how to do it. Any ideas?