Profiteroles (II)

Ingredients for Profiteroles (II)

Instructions for Profiteroles (II)

To prepare the Profiteroles (II) recipe, please follow these instructions:

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot dough, you risk not to white joins). When the dough is stirred well for about 20 minutes after the last egg has been added, the water bakkelserne put on a greased plate with spoon or through ochrea, possibly. icing bag. Bake in small greased molds.

Can be used as dessert profiteroles filled with custard or whipped cream and glaseres with couverture chocolates or vandglasur.

Profiteroles can be filled with stowage, URf.eks. spinach or pea puree and garneres about the roast to soups or served.

Everything you want to fill in the profiteroles, should first fill in a cone. Made of stiff paper, of which you have clipped a tip. Kræmmerhuses blended into the water bakkelsernes one hand, and these are filled now.