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