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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Step 2
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Step 3
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Step 4
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Step 5
Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe dough, 6cm apart, into 4cm-wide rounds onto prepared trays. Brush with reserved egg. Sprinkle tops with almonds.
Step 6
Bake 1 tray of profiteroles for 6 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
Step 7
Sandwich profiteroles with custard. Dust with icing sugar. Serve.
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