Heat oven to 180-200c
Line a baking sheet with greaseproof
Melt the butter in the water on a low heat
When it's melted , turn up the heat and put in the flour and salt ( beat it in well )
Remove from the heat and keep beating until the mixture comes away from the sides of the pan
Tip into a large bowl and let it cool for about 10 minutes
Gradually beat in the eggs a little at a time
You want a smooth glossy batter
Put the mixture into a piping bag and pie out small balls . With a wet finger press down the "tail" left by piping
Bake for about 20 minutes ( it helps to have a baking tray in the bottom of the oven and just before you close the door add half a glass of water to the tin to create steam )
When risen and golden take out of the oven and make a small hole in the bottom of each one
Switch off the oven and put the profiteroles back on the baking sheet upside down .
Return to oven for 5 minutes
Cool on a wire rack
When cold fill with cream and dip the top in melted chocolate
ENJOY !!
Ingredients
Directions
Heat oven to 180-200c
Line a baking sheet with greaseproof
Melt the butter in the water on a low heat
When it's melted , turn up the heat and put in the flour and salt ( beat it in well )
Remove from the heat and keep beating until the mixture comes away from the sides of the pan
Tip into a large bowl and let it cool for about 10 minutes
Gradually beat in the eggs a little at a time
You want a smooth glossy batter
Put the mixture into a piping bag and pie out small balls . With a wet finger press down the "tail" left by piping
Bake for about 20 minutes ( it helps to have a baking tray in the bottom of the oven and just before you close the door add half a glass of water to the tin to create steam )
When risen and golden take out of the oven and make a small hole in the bottom of each one
Switch off the oven and put the profiteroles back on the baking sheet upside down .
Return to oven for 5 minutes
Cool on a wire rack
When cold fill with cream and dip the top in melted chocolate
ENJOY !!