Profiteroles

Step 1

Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.

Step 2

Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.

Step 3

Cool: Remove from heat and let mixture cool for 10 minutes.

Step 4

Preheat oven to 220°C/420°F (200°C fan).

Step 5

Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)

Step 6

Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).

Step 7

Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").

Step 8

Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.

Step 9

Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).

Step 10

Bake 2 trays at a time for 15 minutes, switching the trays halfway.

Step 11

Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.

Step 12

Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.

Step 13

Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

Step 14

Place cream and chocolate in a heatproof bowl. Microwave 4 x 30 seconds, stirring in between, until incorporated. Cool to warm, then use for drizzling or dipping.

Step 15

Whisk yolks and sugar, then whisk in cornflour.

Step 16

Place milk, vanilla and extra sugar in a saucepan over medium high. Heat until just before simmering.

Step 17

Whisk in 1/4 cup hot milk into egg mixture. Whisk in another 1/4 cup. Then add remaining milk mixture and whisk.

Step 18

Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thicks to a thick dolloping custard consistency.

Step 19

Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).

Step 20

Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).