Ingredients
- 80g butter, at room temperature, chopped
- 150g (1 cup) plain flour, sifted
- 3 eggs, at room temperature, lightly whisked
Creme patissiere
- 435ml (1 3/4 cups) milk
- 1 vanilla bean split lengthways, seeds separated
- 3 egg yolks
- 70g (1/3 cup) caster sugar
- 50g (1/3 cup) plain flour, sifted
Method
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Step 1
Place butter and 250ml (1 cup) water in a saucepan. Bring just to the boil. Remove from heat. Beat in flour. Stir over medium heat for 2-3 minutes or until mixture comes away from side of pan in a ball. Cool for 5 minutes.
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Step 2
Gradually add the egg, 1 tbs at a time, beating well after each addition until dough is thick and glossy. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
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Step 3
Place heaped dessertspoonfuls of dough, about 3cm apart, on trays. Use wet hands to pat down any peaks. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
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Step 4
Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.
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Step 5
For the crème pâtissière, heat milk and vanilla seeds in a saucepan. Whisk egg yolks and sugar in a bowl until thick. Whisk in flour, then milk. Return to pan. Whisk over low heat for 5 minutes or until thickened.
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Step 6
Cover surface with plastic wrap and place in fridge to chill. Spoon crème pâtissière into a piping bag with a 5mm plain nozzle. Push nozzle into base of each profiterole and fill with crème pâtissière.
