Whether you are planning a romantic evening with your other half or having guest over, this is the ultimate way of feeding them. A wee bite of love, of heaven. Sweet or salty, up to you. Big or small, again, you choose.
Profiteroles
You will need:
450ml Water
120g Butter
Salt
270g Flour
6 Eggs
Preheat your oven to 220°C. Boil the water with the butter and a wee bit of salt in a pot that has a thick base. Remove the pot once the butter has melted and the water is boiling. Toss the flour into it and mix well. Put the pot back on the stove on medium heat and mix until the mixture becomes a even ball of dough and there. Take it off the stove and let it cool for few minutes. One by one, crack in the eggs and mix well into the dough before adding the next egg. If you are using very big eggs, you might need less than 6. Your dough needs to be tough enough to hold its shape, but liquid enough to squeeze it trough a pipe bag.
Once the eggs are in, put the dough into a pipe bag and squeeze wee spots of it onto a baking tray that's covered with baking paper. Leave plenty space between them. Don't worry if you cannot fit them all, you can bake 2 trays at the same time but then swap the trays while they are cooking half way through. Also, nothing will happen to the dough if you need to wait in between cooking. With a wet finger, pat down the sharp ends on the dough spots to ensure they won't burn. Cook 15 minutes in a 220°C oven, then lower the temperature to 200°C and cook for another 10 minutes. Once out of the oven, pierce them gently with a sharp knife to let the air out. Let them cool down and fill them with anything you fancy. (To fill them, find a good wee spot to make a hole and use a sharp pipe nozzle to fill them)
Filling options:
Sweet - Mix cream cheese with whipped cream, add lemon juice and vanilla.
Salty - Fry small chunks of pancetta, put them onto a piece of kitchen roll to dry out the grease and cool down. Once cooled, mix with cream cheese and chives.
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