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Ingredients

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  • 80 g butter, at room temperature, chopped

  • 250 ml (1 cup) water

  • 150 g (1 cup) plain flour, sifted

  • 3 eggs, at room temperature, lightly whisked

  • 435 ml (1 3/4 cups) milk

  • 1 vanilla bean, split lengthways, seeds separated

  • 3 egg yolks

  • 70 g (1/3 cup) caster sugar

  • 50 g (1/3 cup) plain flour, sifted

Heat butter and water in a saucepan unti

01

Prepare dough

  1. Heat butter and water in a saucepan until it boils.

  2. Remove from heat and stir in sifted flour.

  3. Stir for 2-3 minutes until it forms a ball and comes away from the pan.

  4. Let it cool for 5 minutes.

02

The dough

  1. Gradually add 1 tablespoon of beaten egg at a time.

  2. Beat well after each addition until the dough is thick and shiny.

  3. Preheat the oven to 200°C (180°C fan-forced) and line two baking trays with paper.

Gradually add 1 tablespoon of beaten egg
Spoon dough onto trays, leaving space be

03

Bake

  1. Spoon dough onto trays, leaving space between them.

  2. Pat down any peaks with wet hands.

  3. Sprinkle trays with water to create steam.

  4. Bake for 30-35 minutes until golden.

  5. Pierce each the base of each profiterole with a knife and bake for another 20 minutes to dry out.

  6. Cool on a wire rack.

04

Crème Pâtissière

  1. Heat milk and vanilla seeds in a saucepan.

  2. Whisk egg yolks and sugar until thick.

  3. Stir in the flour.

  4. Slowly add the hot milk to the egg mixture while stirring.

  5. Return to saucepan and cook over low heat for 5 minutes, until thickened.

  6. Let cool and chill in the fridge.

  7. Fill a piping bag with the cream and pipe into each profiterole.

  8. Serve and enjoy

Fill a piping bag with the cream and pip
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