PROFITEROLES

This is one of my favourites to make for guests. You can make it in advance and be creative with the filling; whipped cream, ice cream or custard.

Ingredients for 30 profiteroles:

• 225ml (7.fl oz) cold water
• 75g (3oz) butter
• 115g (4oz) plain flour
• a pinch of salt
• 3 eggs, lightly beaten

Steps:

• Place the water and butter in a saucepan and heat gently until the butter melts, and then bring to the boil.
• Remove from the heat and tip in the flour. Beat with a wooden spoon until combined. Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball. Do not over-beat.
• Gradually pour the eggs. Mix until just mixed and the pastry forms a stiff, glossy paste. Do not over-process or it will become too thin.
• Spoon walnut-sized balls onto a baking sheet, then bake for 20-25 mins until golden. Remove from oven, poke the underneath with a teaspoon, turn upside-down, then bake for 5 mins to dry out. Cool on a wire rack before filling.
• once cooled you can fill them with vanilla creme, whipped cream or ice cream. Above I've added a picture with whipped cream and vanilla cream.

TIP: It's important to tip the flour in as soon as the water boils, because losing too much liquid by evaporation will affect your pastry.