Profiterole Cake

Choux Pastry
60g butter
2/3 cold water
2/3 flour (plain)
3 eggs beaten lightly

Combine butter and water in a saucepan over a medium heat.  Melt butter for about 3 minutes untill mixture is just boiling.
Reduce heat to low add flour and stir over low heat for about 3 minutes untill the mixture comes away from the sides of the saucepan and forms a ball.

Let mixture cool for about 5 minutes.  Reserve 2 teaspoons of beaten egg in a cup. 
Add rest of the eggs to the slightly cooled mixture.  Beat with a wooden spoon untill mixture forms a glossy dough and drops from the spoon.

Pre-heat oven to 220deg C.
Line two trays and drop level tablespoons of mixture onto the tray about 6cm apart.
Place tray into the oven for about 10 to 15 minutes then remove cut a small slit onto the bottom of the balls and put them back on the tray upside down.
Place tray back into an mod oven (180) for about 5 minuted to try out the middle.
Cool on tray.
Repeat for the second tray.

The middle of the Profiteroles can be filled with a thick custard, cream, melted choc.  Today I used choc spread and cream.  I piped warmed choc hazelnut spreat into half of the ball and then filled the rest with vanilla cream.
Once they are all filled place them onto a serving platter and drizzle with chocolate sauce. I then drizzled toffee over the top just cause I felt like it.