160 ml water (+/- 25°C)
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