Profiteroles with egg salad filling

Ingredients

• 1/2 cup all purpose flour
• 1/2 tsp granulated white sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 1/2 cup water
• 2 eggs
• egg salad filling
• 3 hard-boiled egg
• 1/4 cup mayonnaise
• 3 Tbsp chopped green onion
• salt and pepper to taste

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Preparation

• Preheat oven to 200 C. Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
• Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
• Transfer mixture to a bowl and cool slightly, 2 to 3 minutes. Add eggs 1 at a time, beating well with an electric mixer after each addition.
• Transfer warm mixture to pastry bag and pipe 12 mounds of dough 1 inch apart on baking sheet. Bake for 15 minutes and then reduce the oven temperature to 180 C.
• Bake for a further 15 minutes until puffed and golden brown. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 10-15 minutes. Cool on sheet on a rack.
• Carefully mix all ingredients. Split the pastry shells in half, fill the bottom halves of the shells with the egg salad filling and replace the top.