3

Preheat the oven to 190°C/Gas mark 5. Spoon the choux paste into a piping bag with a plain nozzle and pipe 2.5cm blobs on to a baking tin. Each one should stand up nice and high, and you should get roughly 30 profiteroles in total. Bake for about 15 minutes until golden in colour. Pierce each one to let out the steam and cool on a wire rack before filling