Profiteroles

I'm going to post about baking this time.

I've planed to bake profiteroles & since yesterday i've no shift,so i just stayed at home & baked profiteroles. actually i've ever baked profiteroles but i usually buy the cake mix & just bake it automatically, but this time i wanna try the manual baking process.
it's not really hard remembering some people said that their dough is not puffing, but luckily mine is puffing & turned out good :)
of course i'll share the recipe.
so here you go...

Ingredients

Chox pastry (dough):
- 60g butter
- 180ml water
- 105g plain flour
- 3 eggs

Creme patissiere (filling):
- 3 egg yolks
- 2/3 cup caster sugar
- 1tsp vanilla extract
- 1tsp cornflour
- 1 1/2 tsp plain flour
- 2 cups milk

Chocolate sauce:
- 250g melting chocolate

Method
1. Filling. Firstly we start with the filling. Whisk egg yolks, sugar & vanilla in a bowl, & stir in the cornflour & plain flour.
2. Add milk, 1/4 cups at a time, stirring well after each addition.
3. Transfer to a saucepan & cook, stirring constantly, in a medium heat until boil. Stir another 1 minutes after boiled.

4. Pour custard into a bowl & cover the surface with the baking paper.
5. Allow to cool.
Tips : don't worry of the custard is not really thick at first but after you let it cool for awhile, it will become thicker.
6. Choux pastry (dough). fill you butter & water into a saucepan in a low heat & let the butter melt. you will see a yellowy slick cloud on top of the hot water.
7. Toss flour in & beat with a wooden spoon, keep going until the mix has come away from the side of the pot, looking uniform in color & texture.

8. Toss all into a  electric mixer, put in 3 eggs  & mix until well combined. So here you have finished with the dough, it's easy & simple is it??
9. Next up, line your baking tray with the baking paper or aluminium foil & pre-heat you oven to 200C. (you can also start to pre-heat you oven when you start making you dough)
10. Spoon your glossy, yellow, uniform dough into a piping bag & pipe out onto your lined tray. pipe out about 4-5cm in diameter & leave some space between them because they are going to puff. use a wet finger to cut them off when it's hard to pull the piping bag away. you should have about 30 doughs.
Tips : if you don't have a piping bag, you can also spoon dough into the tray but make sure there's no hole on the dough.

11. bake them in the oven for 5 minutes the reduce the heat to 180C & bake for another 15 minutes, remove from the oven. you'll see a lovely golden puffs!
Tips : Avoid taking out the tray before the time because once you pulled out the tray, the puffing dough will cease to puff & won't continue to puff when you put it back.

12. Let them cool until they're touch-able. carefully lift them off the liner before leaving them to cool completely.

Tips : if you are using baking paper & the puffs stick on it, sprinkle some water under the paper & leave them in the still-warm oven for a couple of minutes. They'll lift right off after that.

13. Poke a hole in the bottom of each puff, spoon your thick custard into a piping bag & pipe in the custard into each puffs. this steps will be messy :p

14. After you finished with the piping, melt your chocolate & spoon it on top of your puffs as desired.

Now you have finished each steps that you need to do.
So enjoy you puffs :D