James Martin's profiteroles

Ne-e, NEVER accuse a profiterole of being out of fashion! These things are heavenly!!!
After a very lovely lunch with friends and a whole lot of talking about food I got a craving for profiteroles with custard and dulce de leche; and since I had already whisked for two hours for making dulce de leche I figured it wouldn't hurt to try to make these...

The recipe comes at the end, in case you wanna try them. And I will have to say "thank you, James Martin for the recipe!".

For the choux pastry

• 200ml/7fl oz cold water
• 4 tsp caster sugar
• 85g/3oz unsalted butter, plus extra for greasing
• 115g/4oz plain flour
• pinch salt
• 3 medium free-range eggs, beaten
  
  

  Preparation method

• Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
  
• For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
  
• Turn up the heat, then quickly pour in the flour and salt all in one go.
  
• Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
• Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
  
• Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.