Profiteroles

Place Water (OR Water & Milk) and Butter in a saucepan. Bring just to the boil and let Butter melt. Remove from heat and stir in Flour and mix well until combined.

Bring it back on a low heat, cook stirring constantly for a few minutes until the mixture forms a ball and comes away from side of pan. It should look like ‘play dough’. Set aside for 5 minutes to cool.

Gradually add Eggs, small amount at a time, mixing well after each addition, until the dough is smooth and glossy with thick dropping consistency. You possibly don’t need to add all Eggs.

Preheat oven to 200C. Line 2 baking trays with baking paper. Place heaped tablespoonfuls of dough on trays. Using a piping bag fitted with a 1 to 2cm plain nozzle is another method. Pipe 3 to 4cm discs onto the trays. Use wet finger to pat down any peaks of dough. If you have left-over Egg, you can brush it on the dough.

Bake for 10 minutes, then reduce heat to 180C and bake for 20 minutes or until puffed and golden. Leaving them in the warm oven for 10 to 15 minutes can help them dry out.

Transfer to a wire rack to cool. Fill them with your favourite fillings. See my ‘Basic Custard’ recipe at http://www.hirokoliston.com/basic-custard/