Profiteroles (Cream Puffs)

Directions

• Choux Pastry
• Pre-heat oven to 220C.
• Place butter, water, salt, and 1 tsp sugar in a saucepan. Heat until the butter has melted and the mixture starts to boil.
• 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.
• Allow the dough to cool slightly.
• 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.
• Scoop the mixture into a piping bag and pipe onto a lined baking tray.
• Bake for 20 minutes (until the choux pastry is puffy, golden and looks crisp).
• Make slits in the base of the choux pastry to allow the steam to escape.
• Return to the oven for another 10 minutes.
• Cool on a wire rack.
• Pastry Cream
• Beat 1 egg, egg yolk, 2 oz sugar, vanilla essence, cornflour, and 2 tbsp flour together.
• In a saucepan heat the milk and pour on the egg mixture. Mix well.
• Place the saucepan back on the heat stirring constantly so that no lumps form. Cook until the mixture thickens. Leave to cool.
• Assemble
• Once the pastry cream has cooled, scoop into a piping bag and pipe into the choux pastry.
• Melt chocolate over a double-boiler and dip the profiteroles into the chocolate.