Curry cream puffs

Ingredients for 1 servings:

• ¼ liter of water
• 1 tsp curry powder, mild
• 1 pinch of salt
• 60 g butter
• 125 g flour
• 4 eggs, size M

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

variably filled, a nice addition to any buffet

Preheat oven to 220 degrees Celsius. Bring water, curry powder, salt, and butter to a boil in a small saucepan. Stir vigorously, stirring continuously. Turn off the heat and stir until the dough forms a ball that separates from the bottom of the pan. The dough should be smooth and shiny, with a light layer visible on the bottom of the pan. Remove the pan from the heat and let it cool slightly. Gradually beat in the eggs, one at a time. Line a baking tray with baking paper and, using a large piping bag, pipe small heaps of dough onto the tray or use two moist tablespoons to scoop out tennis-ball-sized balls. Bake for about 20 minutes until golden brown. Allow to cool slightly on a wire rack, cut off a top, and allow to cool completely before filling. Suitable fillings include cream cheese mixtures (e.g. with fruit) or chicken salad. Tip: The profiteroles can be sprinkled with sesame or poppy seeds before baking.