Creamy Vanilla Profiteroles  

Method

Step 1
Pre-heat the oven to 400°F and line two baking trays with baking paper. 

Step 2
In a medium saucepan, heat water and butter, stirring, until butter melts and mixture comes to a boil.  

Step 3
Remove pan from heat and add flour. Using a wooden spoon, stir mixture until it comes away from the sides of the pan and forms a ball. 

Step 4
Transfer dough into the bowl of stand mixer. With the mixer on medium speed add eggs one at a time, beating well between each addition. Keep beating until mixture is thick and glossy.

Step 5
Spoon mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper, leaving at least 2 inches between each one.

Step 6
Bake for 30 minutes, swapping the top tray with the bottom tray halfway through cooking. Bake until puffed and golden. Transfer the profiteroles to a wire rack to cool.

Step 7
To make the cream filling, whip cream, vanilla bean paste and powdered sugar until stiff peaks form. Spoon it into a piping bag fitted with a small round tip and chill until ready to serve the profiteroles. 

Step 8
To serve, either cut each roll in half or poke a small hole in the bottom of each one and pipe the filling in. Pile them up on a serving tray.