Small stuffed profiteroles

Ingredients for Small stuffed profiteroles

Instructions for Small stuffed profiteroles

To prepare the Small stuffed profiteroles recipe, please follow these instructions:

Turn on the oven at 200 degrees.

Boil the water up with the butter in a saucepan. Add the flour, stirring. Let the Pan get on heat and whisk into batter until it is cooked through and have been smooth and glossy. Let mass to cool, pour it into a larger Bowl.

The eggs are turned out and whipped lightly together. There should be approx. 240 g egg mass. Beat the egg mixture along with the dough a little at a time. Do not be alarmed at the fact that the eggs divide mass. By adequate stirring dough will gather themselves together again.

Set the dough in 12 tops with a spoon on a plate with wax paper. Or consider using an icing bag to get your cakes more uniform. Set them with good spacing between. They will be bigger in the oven.

Behind the cakes in 30-35 minutes until dry and light. Do not open the oven the first 25 minutes of baking time, it will certainly get your cakes to fall together.

Take a single cake out when you think they are finished. If it starts to fall together they are not baked enough. Turn the heat down a little if necessary so they don't get too dark.

Roof water bakkelserne out and let them cool on a wire rack.

Profiteroles to be eaten the same day they are baked-then they are definitely best.