Name: Profiteroles recipe by BetterButter Editorial at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 ml heavy cream (for the filling); 500 ml cream whipped; 140 grams all-purpose flour; 115 gms butter (unsalted); 4 eggs + 1 Egg for egg wash; Sprinkle of powdered sugar; Few mint leaves to garnish; A dash of sugar; A pinch of salt

Ingredients Serving: 4

750 ml heavy cream (for the filling)
500 ml cream whipped
140 grams all-purpose flour
115 gms butter (unsalted)
4 eggs + 1 Egg for egg wash
Sprinkle of powdered sugar
Few mint leaves to garnish
A dash of sugar
A pinch of salt

Instructions

Preheat the oven to 204 degree celsius. Line a baking sheet with parchment paper.
Take a pot, pour in 1 cup water along with the butter, sugar and salt. Bring this mixture to a boil.
Slowly add the flour into the pot, stirring continuously.Lower the heat and stir this mixture really well to form a dough.
Remove from heat and stir again. Put this pot back on the stove for another 2-3 minutes, before you finally move the dough into a bowl.
Add 4 eggs gradually and stir well. Transfer this into a piping bag with a pastry tip. Pipe small rounds onto the baking sheet while keeping 1-inch space in between.
Rub your fingertips with water and press slightly on the tips of the rounds so that they flatten. Brush the egg wash on top.
Bake for 10-12 mins or till brown in colour. Lower the temp148 degrees celsius and leave 5 mins.
Transfer these profiteroles to a wire rack to cool down. Fit another pastry bag with a straight tip,put in the whipped cream.
Cut the profiteroles in halves, fill in the whipped cream. Then cover them with the top parts.
Chill in the refrigerator Serve with a garnish of mint leaves and sprinkle powdered sugar on top.

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