Profiteroles ( Pate A Choux )

Ingredients :
Milk - 1/2 cup ,
Water - 1/2 cup ,
Salted butter - 85 gms ( room temperature ),
All purpose flour - 1 cup ,
White sugar - 1 tsp ,
Eggs - 4 .

Method :
Pre heat oven to 232 C .
Wet your baking tray with little water and than place the butter paper on your baking tray .
Take a bowl and sieve the flour and then add sugar to it .Mix it .
Take out the eggs from the shell  and put in a bowl .We have to add one at a time .
Take a pan and put 1/2 cup milk ,1/2 cup water and 85 gms butter to boil in low heat till it comes to boil .

As the milk butter mix  comes to boil add the flour and keep stirring till it leaves sides 

.It will take only a minute or less than that .
.Remove from heat and keep stirring or mixing  till the dough is luke warm .

If the dough is hot and we add eggs than there are chances the egg will cook so we have to avoid that .The dough should not be cold too otherwise the will become hard .
Add egg one at a time and keep beating till all the eggs are incorporated .

The dough will take a form of sticky paste and the texture will be smooth .

Put your paste in your pipping bag with a straight  big  nozzle .
Pipe the dough into the tray by holding the bag straight and make  2 inch size balls .

Dab the tip of the ball with a little water in your finger  as the sticky dough end sticks out .
Put the tray in the pre heated oven 232 C for 10 minutes .
Lower  the temperature to 190 C and bake for  another 15 minutes .

Take out the tray and leave it to  cool .

When they are cold ,halve them from center  and  you will see they are hollow inside  .
 Scoop one spoon of icecream  in the hollow part and cover with the top .
It will melt in your mouth .
Only thing is since the profiteroles are very soft so put icecream only when you are serving  them otherwise they will turn soggy .
Enjoy this french pastry while they are fresh .