Light and Airy Profiteroles

Pour 250 ml of milk and water into a saucepan, then add butter or vegetable oil, a pinch of salt, and sugar.

Place over medium heat and wait until the first simmering bubbles appear.

Immediately add 250 ml of sifted flour, remove the saucepan from the heat, and vigorously stir with a spoon until a dough ball forms.

Let the dough cool for 5 minutes.

Beat in the 4 eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should reach the consistency of thick sour cream.

Preheat the oven to 200°C (400°F).

Drop round mounds of dough onto parchment paper or a silicone baking mat using a tablespoon.

Place in the oven and bake for 40 minutes without opening the door. After 20 minutes, lower the temperature to 180°C (350°F).

The profiteroles should be nicely browned. Remove the finished pastries from the baking sheet.

Fill the profiteroles with any cream of your choice (whipped cream, curd, pastry cream, or cream cheese-based) using a pastry bag or by slicing off the top.