INGREDIENTS
- For the craquelin:
- – Butter 100 g
- – Sugar 120 g
- – Flour 120 g
We share with you this scrumptious recipe for profiteroles, a standard French recipe, made with sugar, flour and butter.
PROCEDURE:
1. For the choux dough, deliver the milk or water to a boil together with the butter, salt and sugar.
2. Then, we add the flour unexpectedly. We type a paste with out lumps.
3. Subsequent, we dry over the warmth for 1 minute.
4. We alter the bowl, let it cool and add the eggs one after the other.
5. We place it in a bag with a easy 5 mm nozzle and type spheres on greased and chilly plates.
6. We take to the chilly.
7. Spray with water and place the craquelin on prime.
8. We bake at 180ªC for 20 minutes.
9. For the craquelin, combine the creamed butter with the sugar and coloring.
10. Then, we add the flour.
11. We stretch between two Movies till we attain ¾ mm.
12. We take to the chilly.
13. We reduce discs.
