John Myers
Ingredients for 1 servings:
- 200 g flour
- 5 eggs
- 1 pinch of salt
- 100 g butter
- 375 ml water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Basic recipe according to Grandma
Place the water, salt, and butter in a saucepan and bring to a boil briefly. Sift in the flour and stir vigorously with a spoon on the lowest heat until the dough forms a ball and easily pulls away from the bottom of the pan. Remove the pan from the heat and stir in the first egg. Stir until it is fully incorporated into the dough, then gradually add the remaining eggs. (Do not add them all at once.) Fill the choux pastry mixture into a piping bag, select the appropriate nozzle for the desired size, and pipe the eggs onto a well-greased or baking sheet lined with baking paper, leaving enough space between each egg (around 4cm is best for regular profiteroles). Bake the profiteroles at a high heat (220°C top/bottom heat or 200°C fan-assisted oven) for about 20 minutes. Do not open the oven door during baking, as this will cause the pastries to collapse. After baking, allow the profiteroles to cool completely and then fill them as desired.
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