Profiteroles

🔥 Prep

• Measure out 120 g flour and sift into a bowl.
• Measure out 100 ml water and pour into a saucepan.
• Cut 50 g butter into small pieces and add to the water.
• Crack 3 eggs into a separate bowl and lightly beat.
• Chill 200 ml cream for whipping later.

🔥 Cook

• 1. In a saucepan, combine the water and butter, then bring to a boil over medium‑high heat.
• 2. Once boiling, remove from heat and immediately add the sifted flour, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1 minute).
• 3. Return the pan to low heat and continue to cook the dough, stirring constantly, for 2 minutes to dry it out slightly.
• 4. Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot.
• 5. Gradually add the beaten eggs to the dough, adding and mixing well after each addition until the dough is glossy and holds a thick ribbon when lifted (about 2‑3 minutes per addition).
• 6. Transfer the choux pastry to a piping bag fitted with a large round tip (≈1 cm) and pipe small mounds (≈3 cm diameter) onto a parchment‑lined baking sheet, spacing them 5 cm apart.
• 7. Bake in a pre‑heated oven at 200 °C for 20‑25 minutes, or until the profiteroles are puffed, golden, and sound hollow when tapped.
• 8. Remove the profiteroles from the oven and, while still warm, make a small slit in the side of each to release steam; let them cool completely on a wire rack.
• 9. Once cooled, pipe or spoon the whipped 200 ml cream into each profiterole through the slit, filling generously.

🔥 Serve

• Dust the filled profiteroles lightly with powdered sugar for an elegant finish.
• Arrange on a serving platter and serve immediately with a drizzle of chocolate sauce or a side of fresh berries if desired.
• Enjoy with a cup of coffee or tea as a classic French treat.