I haven't made choux pastry in years and when I was gifted with half a dozen freshly laid eggs from my boss's pet chickens I thought of this recipe. This recipe also brought a smile to my face because it reminds me of a dear patient of mine; Mrs Dalrymple. I met Mrs D over 10 years ago when I was filling in at my sisters workplace. I remembered how excited the girls and I got when she brought over a plate of her awesome profiteroles or "Cream Puffs". Years later, at another workplace, I was pleasantly surprised to recognise her bright red hair and cheery smile. And, as I remembered, we were also graced with plates of chocolate drizzled Cream Puffs at Christmas and throughout the year.
Donna Hay's Profiteroles
Preheat oven to 180 degrees Celsius. Bring half a cup of water and 50g of butter to the boil. Turn down the heat to a simmer and add 75g plain flour. Stir quickly until the mixture combines into a ball. Turn off the heat. Let it cool a bit before placing in a mixer. Add 3 eggs, one at a time, beating well in between. It is ready when "ribbons" of batter falls from the beaters when lifted from the mixture. Place this in a piping bag and pipe 4cm rounds on a cookie sheet lined with baking paper. Bake for 20-30 minutes or until golden brown and no longer wobbly.
Allow to cool, then fill with store bought custard. This can be done with a piping bag and small nozzle or a syringe from the local pharmacy. You can dust with icing sugar or top with melted chocolate.
PS - These were good ,but not as good as Mrs D's
