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A sweet snack for all those with a sweet tooth. Our advice - prepare in large numbers, because they're so tempting that no one can eat just one!

  • 250ml (1 cup) water
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour, sifted
  • 3 eggs, at room temperature, lightly whisked

 

Creme patissiere

  1. 435ml (1 3/4 cups) milk
  2. 1 vanilla bean, split lengthways, seeds separated
  3. 3 egg yolks
  4. 70g (1/3 cup) caster sugar
  5. 50g (1/3 cup) plain flour, sifted

 

  • Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
  • Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
  • Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
  • Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
  • Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
  • Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
  • For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.
  • Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.
  • Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.

Not reviewed yet

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