Method
Instructions
1
Preheat oven to 390 F fan bake. Line a baking tray with parchment paper.
2
Whisk eggs in a small bowl, set aside. Mix flour and salt in a small bowl, set aside.
3
Place water and cold butter in a small pot, bring to the boil. Plop all the flour in at the same time, stirring constantly with a wooden spoon. Reduce heat to just above low.
4
A jellyish texture dough ball will form. Continue stirring dough around the pot by spreading it out on the bottom of the pot for 3 minutes or 2 minutes after you notice it sticking to the bottom of the pot.
5
Transfer dough into a medium size bowl, cool the dough down to a mildly warm temperature.
6
Using a wooden spoon stir in half the eggs. Keep stirring until full incorporated 30 - 60 seconds, it will look split initially but will combine. Pour in half of the remaining eggs, repeat above steps.
7
Dough should be silky smooth & shiney and I usually have about half an egg worth left over in the egg bowl. If the dough isn’t smooth, continue adding egg little by little & repeating the above steps.
8
Spoon dough into a piping bag with a large round nozzle. Pipe dough into either small 1-inch / 2.5-cm blobs or medium 2-inch / 5-cm blobs.
9
Place baking tray in the middle of your oven.
10
Cooking times as follows; Small: 15 - 20 minutes then turn off oven, leave in oven for 2 - 3 minutes, remove to cool. Medium: 30 - 40 minutes then turn off oven, leave in oven for 2 - 3 minutes, remove too cool.
11
In a blender, puree blueberries. Strain through a sieve if you want a smoother cream consistency. Otherwise set aside.
12
Pour cream & sugar into a medium size bowl. Whisk or use a hand beater until cream is thickened with stiff peaks.
13
Set aside a small bit of the blueberry puree for decorating if you want. Otherwise, fold the blueberry puree into the whipped cream.
14
Slice open the profiteroles once cooled, spoon in the blueberry cream and blueberry puree (if you set some aside). Repeat steps with all the profiteroles.
15
Will keep in the fridge for up to 24 hours. If you don’t fill the profiteroles they will keep in a air tight container for 2 - 3 days.
Nutrition Facts
Calories 113Fat 10 gSat Fat 6 gCarbs 4 gFiber 0 gNet Carbs 4 gSugar 2 gProtein 2 gSodium 43 mgCholesterol 51 mg
