Vanilla Profitroles

Method for the filling:

1. Bring the milk to a boil in a pan.
2. Add in a teaspoon of vanilla flavor.
3. In a bowl whisk the egg yolks with sugar and cornflour.
4. When milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens.
5. Mix in the butter while custard is still warm (but not hot) Keep aside to cool.

Method for the Choux Pastry:

1. Prepare trays ahead by greasing and dusting them with flour.
2. Boil water with butter and salt in a large stock pot. Sift in the flour and whisk thoroughly till it forms a soft dough.
3. Remove dough into steel bowl and beat using electric whisk. While the dough is still warm, add lightly beaten eggs gradually at regular intervals.
4. Continue beating till mixture is smooth. Preheat oven at 220’C. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted baking trays.
5. Foe éclair, pipe the batter into 3’’ long lines. Keep plenty of distance between the profiteroles for they will rise well.
6. Brush profiteroles with egg wash and bake at 220*C for 20 minutes.
7. Reduce temperature to 160*C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.
8. Remove the profiteroles and allow them to cool. Pierce a hole from the back of the profiterole and fill them with the prepared custard.
9. The profiteroles may be topped with chocolate icing or jam sauce.