Individual Bee Stings

Ingredients

• 1/3 cup flaked almonds
• 1 1/4 cups thick vanilla custard
• Icing sugar mixture, for dusting

• Basic choux pastry

• 60g butter, chopped
• 2/3 cup plain flour
• 3 eggs, lightly beaten

Method

1. Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
2. Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
3. Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
4. Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
5. Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe dough, 6cm apart, into 4cm-wide rounds onto prepared trays. Brush with reserved egg. Sprinkle tops with almonds.
6. Bake 1 tray of profiteroles for 6 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
7. Sandwich profiteroles with custard. Dust with icing sugar. Serve.

Notes

• 
  These choux pastry recipes are best made on day of serving.
  Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.
  You could use whipped cream instead of custard.