Method

• Place butter and flour in a saucepan and bring to boil, add flour and stir with a wooden spoon
• Control your heat, cook flour out for approx. 4 minutes—take of heat
• Place mix in mixer add salt and then gradually add eggs one at a time
• Once combined, you can either use two spoons to spoon mixture onto the tray, allow space in be-tween profiteroles or use a piping bag
• Bake in the oven for approx. 10—15 minutes
• Place on a wire rack and when you can handle, pierce the profiteroles to release the steam
• Place all filling ingredients in a stand mixer and whip until firm, taste and adjust flavour if needed
• Melt choc either on a double boiler or microwave
• Fill profiteroles and dip the tops in chocolate and finish with the finger lime shards
• Don’t tell too many people you are making these if you would like some, as they don’t last long!

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