Profiteroles

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