Do you know that feeling when you think something is really hard to make but then you give it a go and realise it’s actually really easy? That’s what profiteroles were to me, I was so scared to make them and now they are my favorite go to dessert whenever I don’t have a lot of time and want something quick and easy. So if you are like me, follow the steps below!
What you’ll need
- 115 gr of butter
- 120 ml of water
- 120 ml of whole milk
- 1/4 tsp of salt
- 2 tsp of sugar
- 125 gr of flour
- 3-4 eggs depending on size
- Preheat the oven at 200 degrees celsius
- Melt the butter in a pan with the water, milk, sugar and salt until the butter is melted and the mix is simmering.
- Take the mix off the heat, add the flour and mix vigorously with a wooden spoon until it turns into a batter.
- Transfer the mix into a bowl and allow it to cool off for a couple of minutes, this will keep the egg that we are about to add from cooking in the hot mix. Beat your eggs together in a separate bowl and then start gradually adding them to the batter mixing them with the dough attachment of your hand mixer, allow 30 seconds between additions. The mix will look curdled at first, but keep mixing, it will slowly become a really soft, shiny and sticky batter, if you touch it with your hands it should stick between your fingers. You may not need all the eggs, and if you have any left over, keep it for later.
- Put your mix into a piping bag or freezer bag and pipe it into a lined oven tray, mine are usually 5 cm diameter, but you can make them as big or as small as you want.
- Brush the profiteroles with any left over egg and cook them in the oven for 15 minutes.
- After the 15 minutes, take the oven temperature down to 170 degrees and cook them for a further 10 minutes. Make sure you do not open the oven while they are cooking!
I put vanilla ice cream on mine and topped them with melted chocolate, but the posibilities are endless!