A profiterole, cream puff, or choux à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream
75g plain flour
2 large eggs
Preheat oven to 220C.
Using a heavy base pan, heat water and add butter, bring to the boil, remove from heat add flour and beat well.
Return to heat stirring vigorously to a smooth paste.
Mixture will dry and form a ball leaving the sides of pan
Remove from heat allow to cool slightly, add 1 beaten egg at a time until mixture is smooth and glossy.
Run baking tray under tap shake of water and pipe blobs of dough for buns.
For choux horns put part of the dough in the fridge to firm up, liberally flour work surface, roll dough into long strips and fold around metal horn.
Smooth out dough in the palm of your hand to fill the length of the horn.
Bake at 220C for 10 mins, reduce heat to 180C bake for further 20 mins.
Allow eclairs to cool. Cut choux pastry.
Prepared, tried and tested by: Preshana Singh