Composition / ingredients
Step-by-step cooking
Step 1:
Bring the water to a boil, melt the butter in the water and add salt.
Step 2:
Add flour there. Mix thoroughly with a wooden spatula.
Step 3:
As soon as the dough begins to move away from the walls, rolls into a ball, cook it for a couple more minutes and remove from the heat.
Step 4:
The dough should cool down well so that the added eggs do not curdle.
Step 5:
As soon as the dough has cooled, start adding eggs one by one. One was added, stirred until smooth, the following was added. Repeat the procedure with the remaining eggs. When all the eggs are added, the dough should turn out soft, airy and shiny.
Step 6:
Heat the oven to 180 °C. Cover the baking sheet with baking paper or grease with oil. Place the dough on a baking sheet with a teaspoon or using a pastry syringe. Bake in the oven for about 35-45 minutes until golden brown. During baking, the oven does not need to be opened, otherwise the profiteroles will fall off, they will not become airy.
Step 7:
Everything! Profiteroles are almost ready. Inside they should turn out hollow, just in order to fill them with all kinds of fillings. When the profiteroles cool down a little, you can make an incision in them and fill them with stuffing.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
