[ADVANCED] Choux Pastry (aka Profiteroles!)

[Easy Recipe Finder]

Hey Everyone!
This is my favourite dessert recipe which is really difficult to perfect, but really nice to eat!

Ingredients: Makes 30 Profiteroles
2½ oz (60 g) of Strong Plain Flour
5 fl oz (150 ml) of Cold Water
2 oz (50 g) of Butter
2 Large Eggs

Over Temperatures:
Gas Mark 6, 400°F (200°C) for 20 minutes.
Do NOT check on the cakes during the 20 minutes, that'll let the steam inside the pastry cool causing it to deflate and ruining the mixture. You must let them cook for 20 minutes.

Instructions:

1. Pour the water in a saucepan and put the butter in. Stir over a medium *heat. Wait until the butter has melted and the water is boiling before taking it off the heat.
2. Pour in all the flour at once, whilst stirring the mixture continuously. Make sure it's all thoroughly mixed and is like a doughy ball.
3. Crack open the eggs and mix lightly in a bowl. Then, apply a little at a time into the doughy ball whilst mixing until all the egg is mixed. However, if the mixture is becoming runny, stop adding the egg but the more egg you put it, the better.
4. Get a baking tray, and pour some tap water on it so it's completely covered. Then pour it off until the top of the tray is slightly moist - Don't grease or butter the tray as that will cause it to stick, water is the best anti-stick to use in the recipe.
5. Make littles 'buns' on the tray(s), enough for 30 and put them in the oven.
6. Put the buns in the over, using the tips from the 'Temperature' section.
7. After they've cooked, immediately stab the tops several times with a knife to let out the steam

After Cooking:
After cooking, you can do the follow:

• Cut them in half, and fill them with cream
• Cover them with chocolate
• Since this dish has no sugar in it, it could also be used as a savoury dish meaning you could add anything to them!