African Vanielje on Mar 09 2008 at 1:10 pm | Filed under: baking, how to...
melt
- 170g unsalted butter
- 240ml water
over a low heat until the butter is all melted.
Sift
- 210 g of plain (cake) flour
twice, to ensure it is properly aerated.
Bring the mix to a fast boil, then turn off the heat and add the flour (all in one go) to the pan.
Beat with a wooden spoon until you have a smooth paste that is coming away from the edges.
Spread onto a cold plate and allow to cool for about 10 minutes
Beat
- 3 large eggs
Return the pastry to the pan and add the egg a little at a time, beating well.
Once your egg is all added you should have a shiny batter that holds its shape but has a nice dropping consistency.
For profiteroles place spoonfuls on a lightly greased baking sheet, or for eclairs, pipe a finger length onto the baking sheet. Place each eclair or profiterole apart from the next so they have space to grow. They should puff up to 3 times their original size, so take this into account.
Bake for 25 minutes @ 200*C
Take them out of the oven, make a slit in the bottom to allow steam to escape and return them to the oven upside down for 5 minutes to dry out.
Remove from the oven and place on a rack to cool.
Enjoy
