For the batter
1 cup (250 ml) water
1cup (120 g) flour
pinch of salt
For the sabayon filling
11/2 cup (375 ml) boiling milk
2 egg yolks
4 tablespoons sugar
2 heaped tablespoons flour
½ cup (125 ml) sherry or Garnacha wine
Place water, butter and salt in a saucepan and slowly bring to the boil.
As soon as the mixture boils, quickly stir in the flour, using a wooden spoon.
Keep stirring and cooking over a low heat for some minutes until mixture is smooth and leaves the sides of the saucepan.
Remove from heat and set aside to cool slightly.
Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy.
You can either spoon small portions of the batter onto a well greased baking sheet or pipe them, using a piping bag fitted with a large fluted nozzle.
Separate them well from one another as they rise quite much in the oven.
Bake them in a hot oven for some minutes or until well risen.
Lower the heat of the oven and bake a little longer or until golden and crisp.
Cool on wire racks.
Place egg yolks and sugar in a saucepan and beat them well over a low heat.
Add the flour and stir well.
Slowly add the milk and keep stirring over the heat until the mixture thickens.
Remove from the heat and cool.
Add the sherry or Garnacha wine and mix well.
Make a slit in the base of each profiterole.
Spoon some sabayon into a piping bag fitted with a small plain nozzle and pipe filling into profiteroles.
Place them on serving dish and sprinkle them with caster sugar.