Profiteroles

Transform light-as-air pastry into creme patissiere profiteroles and serve solo, or pile them high into a croquembouche.

• 250ml (1 cup) water
• 80g butter, at room temperature, chopped
• 150g (1 cup) plain flour, sifted
• 3 eggs, at room temperature, lightly whisked

Creme patissiere

• 435ml (1 3/4 cups) milk
• 1 vanilla bean, split lengthways, seeds separated
• 3 egg yolks
• 70g (1/3 cup) caster sugar
• 50g (1/3 cup) plain flour, sifted

1. Step 1

   Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

2. Step 2

   Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.

3. Step 3

   Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

4. Step 4

   Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.

5. Step 5

   Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.

6. Step 6

   Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.

7. Step 7

   For the creme patissiere, warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture.

8. Step 8

   Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap. Place in the fridge to chill.

9. Step 9

   Spoon creme patissiere in a piping bag fitted with a 5mm nozzle. Push nozzle into the base of each profiterole and fill with creme patissiere.

Croquembouche

Cook's tips: Make pastry puffs to the end of step 6 up to 1 week ahead. Store in an airtight container.

On the day of serving, to make the profiteroles crisp, place on a baking tray and heat in oven at 200C for 10 minutes. Transfer to a wire rack to cool completely. Fill with creme patissiere.

5-minute chocolate sauce: For a speedy sauce, whip up this rich chocolate topping to pour over our creme-filled profiteroles. Place 200g finely chopped dark chocolate, 1 cup thickened cream and 1 tbs brown sugar in a saucepan. Cook over low heat, stirring with a metal spoon, for 5 minutes or until smooth.