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Cooking with Sarah

Michael McLaren

Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.


This week Sarah looks at Profiteroles


Choux Pastry (Recipe from Gabriel Gaté)

Makes 30 small choux puffs or 10-12 large.


60 grams unsalted butter

250 millimetres water

1/4 teaspoon salt

125g plain flour, sifted

4 large eggs

1 egg yolk

1 tablespoon cold water


  1. Preheat oven to 205 degrees celsius. Line baking tray.
  2. Combine 250ml water, the butter and salt in a saucepan. Bring to the boil.
  3. Reduce the heat and add flour, stirring vigorously with a wooden spoon until combined.
  4. Remove from heat, set aside to cool for 3-4 minutes.
  5. Mix in the eggs, one at a time. Stirring with a wooden spoon.
  6. Spoon the mixture into a piping bag fitted with a plain nozzle.
  7. Pipe into mounds of your desired size on your pre prepared tray.
  8. Whisk egg yolk and 1 tablespoon of water in a small bowl.
  9. Put some mixture on the tips of your fingers and lightly tap the top of each puff.
  10. Brush each puff with the remaining mix.
  11. Bake for 20 minutes, then reduce oven temperature to 150 degrees and cook for a further 20 minutes.
  12. Turn the oven off and leave to cool inside with the door ajar for about an hour.


Stores well for up to three days in an airtight container.


Creme Patissiere (Pastry Cream) (recipe from The Flavour Blender)

 2 cups milk

6 tbsp sugar

Pinch salt

2 ½ tbsp cornflour

1 tbsp vanilla bean paste / extract / 1 vanilla bean pod

3 large egg yolks

1 large egg

3 tbsp unsalted butter softened


  1. Add vanilla and milk to a saucepan. Heat over a medium high heat and bring  to a simmer.
  2. While the milk is being heated, place the sugar, egg and yolks, cornflour and salt in a bowl. Whisk until you have a thick, smooth mix. Set aside.
  3. As soon as the milk starts to simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
  4. Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes.
  5. While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Lower the heat and whisk constantly for about 30 – 60 seconds after the first bubbles break the surface.
  6. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
  7. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
  8. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours or overnight, until it’s completely chilled.


Place the creme patissiere into a piping bag. Cut an ‘x’ into the bottom of each choux puff with a knife. Insert Piping bag nozzle and fill each one with the mixture.


Top as you wish, I usually use melted chocolate (which will set) or caramel.

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Michael McLaren