Profiteroles

Directions

• Place the water and butter in a saucepan and slowly bring the mixture to the boil.
• Remove from the heat and add the flour and salt.
• Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.
• Remove the mixture from the heat and leave it to cool for about 5 minutes.
• Add the eggs one at a time, beating well after each addition until the dough becomes stiff.
• Form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.
• When the puffs are completely cool, cut through the centre to form two halves.
• Top one half with whipped cream or custard (either vanilla or chocolate) and press the top half gently onto the cream/custard filling.
• Drizzle the melted chocolate over the tops over the profiteroles.
• Hints and Tips
• Profiteroles raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap – frozen for up to three months.
• Dry empty puffs can be kept in a sealed container for up to 2 days.  Just reheat for a few minutes to freshen up.