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Profiteroles with Parisian Cream
A simple recipe made from choux pastry with a light cream.
Ingredients
- 120 g water
- 60 g butter
- 1⁄2 kl Not a valid text for translation.
- 75 g Plain flour
- 2 Eggs
Directions
We put water, butter, salt into the pot. Let everything melt together and simmer gently over medium heat. Then we add flour and mix, while we reduce to a smaller fire/level of induction. Stir and burn the dough for 2-3 minutes (make sure the dough really burns off, a coating will form on the pot). Let the dough cool slightly.
Gradually add eggs one by one to the damp dough. Use a whisk for mixing to ensure the dough and eggs are well combined.
We fill a pastry bag with the path and squirt mounds onto a baking sheet lined with baking paper, depending on how big you want them. Bake at 225°C/ 13 minutes then reduce to 180°C/15 minutes to finish baking. After baking, let them cool, fill with Parisian whipped cream or your favorite cream.
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