Cream Profiteroles

Batter makes approximately 12 puffs and 6 clairs Ingredients - Bakers Flour 200g (its pretty much normal flour with a high gluten content so itll be more flexible than all-purpose flour) - Butter 140g - Water 300g - Eggs 370g (used up about 6 eggs) Method
Profiterole mix

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Bring butter and water to boil in a large pot. Sift flour and add to boiling butter/water. Stir in flour vigorously and thoroughly, leaving no flour lumps. Transfer mix from pot to large bowl, allowing the mix to cool for about 10-15 minutes. Blend in eggs slowly, clearing after each addition. Mixture is to be smooth and be of a piping consistency. (Preheat Oven to 220 Degrees Celsius, 200 degrees fan forced)
Make Up Procedure

1. Prepare a baking tray, not too heavily greased. Puffs Pipe in bulbs with plain nozzle (size 3cm in diameter) clairs Pipe in finger shape (size 10cm long, 3cm wide) (Note: If you dont have any piping bags/tubes, all above could be done with a spoon as gallops, the shape will be fine) 2. Allow 4-5cms in between each puff and clair for expansion. 3. Place trays in the oven and bake for 20-25 minutes. Pipe whipped cream into the bottom of the baked profiteroles (You could always buy a can of whipped cream so you dont need a nozzle/pipe or the whole whipping procedure), and top with chocolate topping.