Makes 15-20 profiteroles. Original recipe from the Good Housekeeping book.
- Preheat the oven to 200ºC (Fan oven). Mark 7 or 220ºC.
- Place a medium saucepan on a low heat and melt 50g of butter with 150ml of water. Once the butter has melted (it will look like yellow water) bring the mixture to a rapid boil- it will look like a white froth appearing from one side of the saucepan to the other. Take off the heat.
- Add 65g of sifted plain flour straight into the saucepan, along with a pinch of salt. Immediately stir like a crazy person (as fast as you can!) using a wooden spoon. Eventually the mixture will form a ball and come away from the side. Tip the ball of mixture into a bowl and leave to cool for 10 minutes.
- Crack 2 large eggs into a small jug and beat with a fork
- VERY SLOWLY add some of the beaten egg to the mixture. Mix like a crazy person! The mixture will separate and will look like you’ve done it wrong, but just keep mixing and mixing until a ball forms again. Repeat until all of the egg has combined. It should be thick and shiny at the end.
- Prepare a baking tray with baking parchment and run two teaspoons under the tap (yes you read that correctly). Use the wet teaspoons to pick up some of the mixture and space the mounds of mixture evenly on the tray. I usually fit around 15 on one tray (see picture).
- Bake for 25 minutes. Once the timer pings, use a sharp knife to poke a small hole in the side of each profiterole and bake for a further 5 minutes.
- Fill profiteroles with whipped cream (I just cut them open and spoon the filling in) and decorate with chocolate sauce. Enjoy!
Cream Filling: I use a large pot of double cream, whisked, with a drop of vanilla essence and 1 dessert spoon of caster sugar.
Chocolate Sauce: Melt 225g of plain chocolate with 140ml of double cream in a saucepan- a smooth sauce will form.
Please comment with your own photos of your results or any questions about the recipe.