Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Profiteroles - homemade!
- 250 ml of water
- 1 pinch of salt
- 60-100 g butter
- 150g of flour
- 4-5 eggs size M
Boil the water with salt, add the butter. When the butter has melted, remove the pot from the griddle, pour in the sieved (!) Flour all at once and stir vigorously with a wooden spoon with a hole - put it back on the griddle and stir until the dough first forms into a smooth mass and second, the pot bottom is covered by a thin white layer. (The joke is that the flour should gelatinize completely - only then there's the desired effect when baking: a huge "balloon" in which you can then pack properly filling).
Now remove the pot from the stove, transfer the flour paste bales into a mixing bowl, stir in the first egg and let the dough cool down - then stir in the other eggs one at a time. This is important - if you dump all the eggs in at once, it does not connect so well. After the fourth egg, first test whether the dough is already right: it should not be too firm, then he does not crack up, but not too soft, because then he just runs away on the plate. He should be beautifully shiny, pull long points and be easy spritzfähig.
Now pour the dough into a piping bag and spray onto a sheet of baking paper, whether as a donut, tuff or an elongated structure, the main thing with a proper distance, because the stuff goes up easily to four to five times the volume.
In the preheated to 200 ° C / top and bottom heat oven for about 25-30 minutes depending on size. The puffs should be lightly browned.
After baking, cut more or less immediately the "balloons" with a pair of scissors, place the covers next to the lower halves on a wire rack and let everything cool down.
It is allowed, what pleases - sweet, salty, creamy ... pure whipped cream or with berries respectively berry compote, cherries or something in the direction of "red porridge" would go well, or a pudding cream.
With hearty fillings you can also play, for. Horseradish cream, smoked salmon and a few dill branches. Or cream cheese cream with herbs and Ketakaviar or ... well, the imagination is limited.