White Chocolate Profiteroles

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

   Tip: Use a fan-assisted oven for best results.

2. 2

   In a large mixing bowl, beat the egg whites and caster sugar until stiff peaks form.

   Tip: Use an electric mixer for this step.

3. 3

   Sift the flour and salt into the egg mixture, then fold gently until no streaks of flour remain.

   Tip: Be gentle to avoid deflating the mixture.

4. 4

   Gradually add the melted butter to the mixture, folding until fully incorporated.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Transfer the mixture to a piping bag fitted with a large round tip.

   Tip: Twist the top of the bag to remove any air.

6. 6

   Pipe small, round balls of dough onto the prepared baking tray.

   Tip: Leave about 1 inch of space between each profiterole.

7. 7

   Bake for 15-20 minutes, or until puffed and golden.

   Tip: Rotate the tray halfway through baking.

8. 8

   Allow the profiteroles to cool completely before filling.

   Tip: This will help prevent them from breaking.

9. 9

   Melt the white chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: Use a thermometer to ensure the chocolate reaches 120°C (250°F).

10. 10

    Whisk the double cream until stiff peaks form, then fold into the melted white chocolate.

    Tip: Be gentle to avoid deflating the mixture.

11. 11

    Spoon the white chocolate cream into a piping bag fitted with a small round tip.

    Tip: Twist the top of the bag to remove any air.

12. 12

    Pipe the cream into the cooled profiteroles.

    Tip: Fill to desired level.

13. 13

    Dust with powdered sugar before serving.

    Tip: Optional, but adds a nice touch.