Instructions

Put the butter, sugar, vanilla powder and salt in a pan with 250ml water and bring to a simmer. Add the flour and stir for 5 minutes over a low heat, until the paste comes away from the sides of the pan.

Transfer quickly to a food mixer with a beater attachment. Add the eggs, one by one, and beat to a smooth, shiny paste. Put this in a bowl, cover and leave to cool.

Preheat the oven to 375ºF. Pipe 1” blobs on to a baking sheet with a plain piping nozzle. Each one should stand up nice and high, and you should get roughly 30 profiteroles in total. If they have a peak after piping, press the peak flat with your finger. Bake for about 15 minutes until golden. Pierce each one with a toothpick or slim skewer to let out the steam and cool on a wire rack.