Magazine subscription – your first 5 issues for only £5! Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil.
The basis of a good profiterole begins with the crisp and light choux pastry. Make sure not to pipe the cream filling into the profiterole too far in advance as the pastry will go soft.
PROFITEROLE PASTRY – CHOUX PASTRY. Those crispy, light as air profiterole balls are called choux pastry balls. It’s French and it’s magical. 4 simple ingredients: butter, water, egg and flour. Mix, pipe (or even dollop), bake.
Onto a lightly oiled baking sheet, use a spoon or piping bag to make walnut-sized dollops of the choux paste, leaving some space between them to allow for them to puff up during cooking Use your finger of a teaspoon dipped in warm water to smooth out the top of each profiterole slightly, removing any peaks