Profiteroles 

Ingredients

1 cup Edmonds standard flour

Pinch of salt

100g butter

1 cup water

2 tsp sugar

3 eggs

Instructions

1. Sift the flour and salt into a bowl.

2. Put the butter, water and sugar into a saucepan, over a low heat bring to the boil, as soon as the butter has melted remove the pan from the heat and tip in the flour.

3. Beat with a wooden spoon until smooth, then return to the heat and keep beating until the mixture forms a ball and leaves the sides of the pan clean take off the heat.

4. Add one of the eggs and beat well until the egg is absorbed, then do the same with the second and third eggs beating in-between each one. Keep beating until they are all absorbed and the mixture is thick and glossy. (If you add the eggs too quickly the pastry will become too liquid and difficult to shape). Use two teaspoons to spoon small blobs of mixture on a baking tray lined with baking paper and wiped with cold water.

5. Bake at 200°C for 25 minutes or until puffy and dry, then lower heat to 120°C and continue baking for another 15 minutes until completely dry cool thoroughly.

6. Fill with whipped cream and top with chocolate icing, melted chocolate or a sprinkle of icing sugar