Cooked - Profiteroles - New Recipe

Place butter and water in a saucepan. Bring just to the boil. Remove from heat. Beat in flour. Stir over medium heat for 2-3 minutes or until mixture comes away from side of pan in a ball. Cool for 5 minutes.Gradually add the egg, 1 tbs at a time, beating well after each addition until dough is thick and glossy. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.Place heaped dessert spoonfuls of dough, about 3cm apart, on trays. Use wet hands to pat down any peaks. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.For the crème pâtissière, heat milk and vanilla seeds in a saucepan. Whisk egg yolks and sugar in a bowl until thick. Whisk in flour, then milk. Return to pan. Whisk over low heat for 5 minutes or until thickened.Cover surface with plastic wrap and place in fridge to chill. Spoon crème pâtissière into a piping bag with a 5mm plain nozzle. Push nozzle into base of each profiterole and fill with crème pâtissière.