date:Dec 25, 2013
eggs, 1 at a time, beating well after each addition until you have a smooth, glossy dough with a thick dropping consistency.
4. Fill a piping bag fitted with a 1cm plain nozzle with the dough. Pipe 3cm-wide rounds, 2cm apart, on the prepared trays to make 30 profiteroles. In batches, bake on the top shelf for 15-18 minutes until risen, golden and crisp. Remove from the oven and pierce the bottom of each profiterole with a knife to allow the steam to escape. Cool completely on a wire rack.
5. F