- To make the choux pastry, place 250 ml water, the butter and salt in the blender jug and heat for 5 minutes/100 °C/speed setting 1. Add the flour and blend for 15 seconds/speed setting 4. Remove the blender jug from its holder and cool for 10 minutes.
- Insert the blender jug back into position, remove the measuring beaker from the lid and set the processor to speed setting 5. Add the eggs, one at a time, until the mixture is blended into a smooth, even consistency. Then, replace the measuring beaker and mix for another 25 seconds/speed setting 5.
- Leave the choux dough to cool. Pre-heat the oven to 200 °C. Spread a baking try with parchment paper. Transfer the choux dough into a piping bag fitted with a star-shaped nozzle and pipe twelve rosettes onto the baking tray as far apart as possible. Bake the profiteroles on the middle shelf of the oven for 20 minutes until golden brown. Cut each one in half horizontally whilst still warm using a serrated knife or a pair of scissors. Leave to cool completely on a wire rack.
Bon appétit with Monsieur CuisineClose