Ingredients

Method

• 115 g butter
• 250 ml water
• 120 g flour
• 1/2 t salt
• 4 free-range eggs

Method

Ingredients

Preheat the oven to 200°C.

Melt the butter in the water in a saucepan over a medium heat, then bring to the boil and remove from the heat immediately. Sift the flour and salt together and add to the boiling water.

Using a wooden spoon, stir to form a thick paste. Return to the heat and stir for 1 minute, or until the paste comes away from the sides of the saucepan.

Remove from the heat and allow to cool until lukewarm. Stir in 1 egg at a time – the mixture will look as if it has split, but continue mixing and it will come together again.

Using a teaspoon or piping bag, spoon or pipe the mixture onto a greased baking tray, either in the shape of profiteroles or éclairs, then sprinkle with water. Bake for 10 minutes or until puffed up, then reduce the heat to 180°C and bake for a further 15 minutes.

Allow to cool before filling.

Cook’s note: Don’t open the oven door during baking. Instead of sprinkling the profiteroles or éclairs with water, place 4 ice cubes onto the floor of the oven – the steam will make the choux pastry rise better.