Profiteroles (Cream Puffs)

Choux Pastry:

Directions

1. Pre-heat oven to 220C.
2. Place butter, water, salt, and 1 tsp sugar in a saucepan. Heat until the butter has melted and the mixture starts to boil.
3. Take the saucepan off the heat and immediately add 2½ oz (roughly ½ cup) flour to the mix and beat until the mixtures forms a smooth ball. The dough should leave the sides of the pan clean.
4. Allow the dough to cool slightly.
5. In a small bowl beat 2 eggs and vanilla essence, and add to the mixture (a little at a time) beating until the mixture is smooth.
6. Scoop the mixture into a piping bag and pipe onto a lined baking tray.
7. Bake for 20 minutes (until the choux pastry is puffy, golden and looks crisp).
8. Make slits in the base of the choux pastry to allow the steam to escape.
9. Return to the oven for another 10 minutes.
10. Cool on a wire rack.

Pastry Cream:

Directions

1. Beat 1 egg, egg yolk, 2 oz sugar, vanilla essence, cornflour, and 2 tbsp flour together.
2. In a saucepan heat the milk and pour on the egg mixture. Mix well.
3. Place the saucepan back on the heat stirring constantly so that no lumps form. Cook until the mixture thickens. Leave to cool.

Assemble:

Directions

1. Once the pastry cream has cooled, scoop into a piping bag and pipe into the choux pastry.
2. Melt chocolate over a double-boiler and dip the profiteroles into the chocolate.

Notes

• In step 4 make sure you cool the dough before adding the eggs otherwise your eggs will cook in the dough and make it dense.
• DO NOT open the oven door while the choux pastry is baking otherwise they will go flat.