Method

1. Preheat the oven to 200°C.
2. Prepare 2 oven trays with a light spray of cooking spray or water and cover with baking paper - helps paper stick.
3. In a large saucepan heat the butter and water over a medium heat until the butter melts and begins to simmer, stirring often.
4. Reduce the heat to low and add the flour to the butter, with a wooden spoon combine well until smooth
5. Continue to cook the mixture until it comes away from the sides of the saucepan and forms a ball that a teaspoon can stand up in - 2-3 minutes maximum.
6. Remove the pan from the heat.
7. Add in eggs one at a time mixing well with a wooden spoon in between each egg until it is completely incorporated. It will go slimy and separate before it comes together again, this is normal.
8. Spoon the mixture into a large piping bag (with no nozzle) - turn down the top 3rd of the piping bag down over your hand as you add mixture - saves you getting mixture all over the place!
9. Pipe heaped tablespoon sized drops onto your prepared trays, (or do longer 2-3 inch pipes for eclairs), separated 2 inches apart.
10. Once you have even sized drops on your trays you can use a wet finger to slightly mould the drops if they are a little misshapen or have pointy bits from the piping bag so these do not burn
11. Cook in the middle of the oven for 25 minutes or until they are lightly golden brown
12. Turn off the oven, place a wooden spoon in the oven door to keep it open 1-2cm for 15 minutes to allow the profiteroles to dry.
13. Remove from the oven
14. Cool the profiteroles on a wire rack until completely cold.

1. In a medium bowl add two pouches of Tatua Créme Fraiche and 3 tablespoons of lemon curd
2. Stir to combine, taste and add more lemon curd a tablespoon at a time until you have a tart and flavoursome filling
3. Add lemon zest if you choose, and if too tart you can add 1-2 Tablespoons of sifted icing sugar to balance flavours.
4. Prepare a large piping bag with a small round piping nozzle, add the filling to this.
5. Take a cooled profiterole and place the nozzle of the piping bag into the lower side of the profiterole, and squeeze the filling until you feel resistance that it is now full
6. Place down and repeat with remaining profiteroles.
7. Dust with icing sugar, or top with white or dark chocolate
8. Keep these refrigerated until ready to serve.
9. Enjoy

Created by Anna Cameron at www.justamumnz.com