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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ZNSHcWhZYTwo8gOIaunq/8afd31c98aea98b3fb7a8e9002db86.jpeg "Profiteroles with Parisian Cream")
Profiteroles with Parisian Cream
A simple recipe made from choux pastry with a light cream.
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Ingredients
number of servings
8
- 120 g water
- 60 g butter
- 1⁄2 kl Not a valid text for translation.
- 75 g Plain flour
- 2 Eggs
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Directions
30 min.
1. Step
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.
2. Step
Gradually add eggs one by one to the damp dough. Use a whisk for mixing to ensure the dough and eggs are well combined.
3. Step
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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