1 cup (150g) plain flour, sifted
4 eggs, lightly beaten
300ml thickened cream
2 tablespoons icing sugar
hot fudge sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C or 180°C fan. Grease two baking trays.
Heat 1 cup water and butter in a medium saucepan on low for 1-2 minutes. Remove just before reaching boiling point. Add flour to butter mixture all at once. Cook on medium heat for 1-2 minutes, stirring, until mixture leaves sides of saucepan and forms a ball around spoon. Remove from heat. Transfer mixture to a bowl, then spread up sides of bowl using a wooden spoon. Set aside to cool for 5 minutes.
Add egg gradually, beating well between each addition, until smooth and glossy. You may not need all of egg. Drop tablespoonfuls of mixture onto prepared trays, leaving room to spread. Bake for 10 minutes. Reduce temperature to 180°C or 160°C fan and bake for another 20 minutes, until golden and firm to touch. Make a small slit in side of each puff. Return to oven to dry out for 5 minutes. Cool.
Beat cream with icing sugar until firm. Split profiteroles, removing any uncooked dough. Spoon cream into centres. Serve with hot fudge sauce.