TR

How is Profiterol?

when breaking the egg for dough, remember to break it one by one...depending on the consistency of the dough and the size of the eggs may have to multiply by reducing.after the dough is cooked, turn off the oven and let it dry for a while.if you take it off immediately, they're gone.

100 g butter
1 cup flour
1 cup water
3 eggs
pastry cream....

750 ml milk
1 glass of water with a finger missing sugar
2 Large eggs
1 packet of vanilla
1 cup flour+starch ( more than half of a glass of water is filled with normal flour, to be completed with starch over..but you can use the Ready-made chocolate sauce to over the top, which will leave a gap like lip-share on the Cup will not be topped
Preparation:
for profiterol dough, butter and water are boiled in the oven.
add flour,stir until solid
when the dough becomes Solid, the eggs are eaten one by one.
in a small bowl, combine the flour, baking powder, baking powder, baking powder, and salt.)
Bake in a preheated oven at 200 degrees Celsius until it becomes pink.
chocolate sauce and cream are prepared.
all ingredients except vanilla are whipped in a pot..the egg is mixed..
cook until the oven is cooked.
when turned off, vanilla is added.
apply on the face for 15 minutes, then rinse with warm water.
a few hours before serving, the dough is divided into two pieces and filled with cream.
serve in cold chocolate sauce.

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