- 115 g butter
- 1 cup water
- 120 g flour
- ½ t salt
- 4 free-range eggs
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 water mixture.
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 keep stirring and it will come together again.
Using a teaspoon or a piping bag, spoon or pipe the mixture onto a greased baking tray, either in the shape of profi teroles 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 fi lling with either vanilla ice cream or whipped cream. Decorate with melted chocolate or roasted white chocolate.
Cook’s note: Don’t open the oven door during baking. Instead of sprinkling the profiteroles or éclairs with water, place 4 ice cubes or a splash of water onto the floor of the oven – the steam will make the choux pastry rise better.