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3/4 cup water
125g butter
1 cup high grade flour
pinch of salt
4 size 7 eggs





Makes 20 small profiteroles

Bring water to the boil in saucepan, add butter and stir until melted.  Sift in flour in one measure and then mix with a wooden spoon over a low heat until the paste starts to dry out and there is a thin layer of paste on the base of the pan.  Allow to cool.
Preheat oven to 200 C.  Place paste in the bowl of a food processor and process, while motor is running add eggs, one at a time,  mixing really well after each egg is added.  Place tablespoonfuls of mixture onto a tray lined with baking paper and sprayed with a little water.  Bake in the lower part of the oven for 10 minutes and then reduce heat to 180 C and cook for a further 10 minutes.   Remove from oven and with a sharp small knife make an incision in the side of each profiterole and then return to the oven for a further 2 minutes.
Cool profiteroles on a wire rack and when cold fill with cream and ice top wtih melted dark chocolate.

* Profiteroles are best on the day of making .

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