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1
combine butter, water, sugar and salt in a large pan.
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2
bring to the boil occasionally
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3
As soon as boiling, remove the pan from the heat.
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4
add the flour all at once and beat vigorously with a wooden spoon
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5
return the pan to a medium heat.
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6
stir continuously until the mixture comes away from the pan and forms a doughy ball.
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7
remove from the heat and leave to cool
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8
add a dribble of the egg and beat well with a wooden spoon or electric mixer.
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9
fully combine until adding another dribble.
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10
continue until the mixture becomes a smooth and shiny paste that holds its shape.
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11
do not add too much egg at a time.
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12
mix very well all the time.
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13
If the mixture is smooth and shiny before using all the egg then stop.
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14
don't make it too runny
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15
put baking paper on about two trays and preheat the oven to 220c/425f
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16
profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart
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17
eclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart
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18
using a damp finger or a damp pastry brush, push any raised edges in to smooth them off
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19
keeping a close eye on them bake 20-25 mins for profiteroles.
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20
30-35 mins for eclairs.
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21
until a good golden brown.
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22
remove and quickly poke a hole in the bases and cool upside down on a wire rack.
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23
to poke the holes use a sharp knife to poke in a 1/4 inch then twist.
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24
must do the holes fast or they will lose their shape
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25
Make sure they are fully cooled before piping with cream.
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26
I beat 400ml double cream with half a vanilla pod seeds (or half a teaspoon of vanilla extract) and piped into the holes then put into the fridge to keep the cream fresh while making toffee sauce
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27
I made 14 profiteroles and 4 eclairs out of my mix
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28
Also very moreish topped with melted chocolate
