Profiteroles are the ultimate treat! Soft pastry, filled with cream or custard (or both!) and topped with melted chocolate, these delightful little sugar puffs will make any afternoon tea special!
Method
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Place the water and butter in a saucepan and slowly bring the mixture to the boil.
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Remove from the heat and add the flour and salt.
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Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.
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Remove the mixture from the heat and leave it to cool for about 5 minutes.
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Add the eggs one at a time, beating well after each addition until the dough becomes stiff.
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Form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.
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When the puffs are completely cool, cut through the centre to form two halves.
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Top one half with whipped cream or custard (either vanilla or chocolate) and press the top half gently onto the cream/custard filling.
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Drizzle the melted chocolate over the tops over the profiteroles.
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Profiteroles raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap frozen for up to three months.
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Dry empty puffs can be kept in a sealed container for up to 2 days. Just reheat for a few minutes to freshen up.
