Pate a choux - used for cream puffs, eclairs and other desserts - is unjustly considered difficult to make. However, as with all recipes, you should pay close attention to the details. The flour should be added all at once to the water and butter mixture to ensure it is evenly hydrated and heated, and therefore properly cooked. Stirring the mixture on the stovetop for several minutes allows excess moisture to evaporate, and beating it in the mixing bowl lets some of the steam escape. Both of these steps mean more eggs can be incorporated, making the pastry lighter when it's baked. The number of eggs used is variable: if you don't add enough the mixture will be heavy, too many and it won't puff up. It's also important the pastry is fully baked - it should be almost entirely dry inside - or it will collapse when it cools.
Profiteroles with vanilla ice cream and chocolate sauce
This is a simple dessert to serve after an extravagant meal. Everything is prepared in advance so there's very little last-minute work; you'll just have to gently warm the sauce (which can be done in the microwave) and scoop out the ice cream.
For the vanilla ice cream:
3 large egg yolks
150 grams granulated sugar