Profiteroles

A friend in FB had just recently posted her profiteroles and always seeing it in the cooking competition tempted me into trying this out. So, I had cooked some cream custard earlier to pipe into the pastry and now the choux pastry itself.

Ingredients:

• 1/3 cup (80ml) water
• 40g cubed butter, room temperature
• 50 (1/3 cup) plain flour
• 2 eggs room temperature (I used 600g, L size)
• some oil to grease (I used silicone mat and the oiled paper, no need to grease)
• custard cream to fill the puff

Steps:

1. Put the water and butter in the saucepan and heat it up. Constantly stirring it till the butter melts and the mixture is about to boil.
2. Remove from heat and add in the flour and stir till well combined. Place it back to the heat (low) and continuously stir for another min or two till the mixture forms a ball and does not stick to the side of the saucepan.
3. Set it aside to cool. Meantime, whisk both the eggs separately (two different bowl). Add one of the eggs into the mixture and stir till well combined and gradually add a bit more from the other bowl. The mixture has to be a little liquid like, but still able to hold its shape. So if it is still quite stiff, add a little more of the egg.
4. Preheat the oven at 200C and lined the baking tray.
5. Filled up the pipping bag with the mixture.
6. If you like it bigger (it does not grow a lot bigger) pipe roughly the amount of 1.5 tablespoon amount of the mixture and give a gap of roughly 3cm apart.
7. Brush the top with remaining egg and bake for 15mins or until it is puffed and golden.
8. Once puffed and golden, turn off the oven, remove the tray. Using a skewer, poke a hole at the top (the recipe asked for bottom, but I find that poking it at the top makes it easier to pipe the custard cream in later).
9. Return the profiteroles into the oven (turned off) to dry for roughly 15mins.
10. Take the out and transfer to a wire rack to cool. Once done, you can pipe in the cream.
11. I kept mine in the fridge so that it won't get soggy.