Mini profiteroles

Ingredients
160 ml water (+/- 25°C)
Tools
Mixing bowl
Baking paper
Preparation
Preheat the oven to 200 degrees.
Weigh the choux mix and place it in the mixing bowl.
Add the water and mix at low speed for 2 to 3 minutes.
Once ingredients are mixed together mix for another 3 min at a medium speed.
Line the baking tray with parchment paper.
Put the batter in a piping bag with a round nozzle.
Pipe balls of approximately 2cm in diameter on the baking tray.
Important: leave a distance of 6 cm between the different balls.
Place the baking tray in the center of the preheated oven.
Bake the profiteroles in the oven at 200 ° C for 25 to 30 minutes.
Let the puffs cool on the baking tray.
Tips for extra finishing
Fill the profiteroles with fresh whipped cream, chocolate mousse or creme patisserie