Profiteroles Recipe

• 50 grams / 2 oz of butter
• ½ cup of water
• 2 tablespoons of milk
• ½ cup of flour
• 2 eggs

Preheat the oven to 210°C, 410°F or gas mark 6½. Place the butter, water and milk in a medium sized saucepan and bring to the boil. Remove from the heat. Add the flour all at once and beat until the mixture forms a ball. Add the eggs one at a time and mix to a smooth, shiny paste. Place small spoonfuls of mixture onto a baking tray lined with cooking paper or alternatively pipe small rosettes. Bake for 10 minutes at 210°C, then turn oven down to 190°C, 375°F or gas mark 5 and bake for a further 15 to 20 minutes. Immediately after removing from the oven, make a small hole or slit in each puff to allow the steam to escape. This prevents the puffs from collapsing.

When cool, slice in half and fill with Crème Chantilly or Crème Pâtissière. Ice the tops with chocolate ganache or chocolate icing.

For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache or chocolate icing.