Profiteroles

Straight from the pages of the "things I never thought I could make but turn out to be incredibly easy" book come profiteroles!

above: pre-filling

below: yes, I realise they are in a pie dish

These ones have been stuffed with caramel ice-cream.

I have learnt two important lessons from my profiterole-making experiences that I feel I should share with you all:

number one: only put teaspoon-sized drops of profiterole mix onto your baking tray - any larger and you'll end up with profiteroles that are either brown or soggy;

number two: ice-cream (and whipped cream for that matter) melts, let your profiteroles cool before filling.

Recipe (makes 20+ profiteroles):

1 cup water
75g butter
150g flour
1 Tbsp white sugar
1/2 tsp vanilla essence
3 large eggs

To make the profiteroles:

Preheat the oven to 200°C.

Bring the butter and water to the boil in a saucepan. Add the flour all at once and beat until the mixture leaves the side of the pan (if all the water has evaporate and your flour is going to burn, then remove from heat immediately).

Remove from the heat and add the sugar and vanilla. Beat in the eggs, one at a time.
Place teaspoonfuls onto the oven trays. Bake for 15-20 minutes, until puffed and golden. Cool.

To assemble, cut profiteroles in half. Fill the profiterole halves as desired. Drizzle with chocolate sauce.