Profiteroles are fast
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Mix sugar, salt, water, oil, put on medium heat and bring to a boil, and immediately add the sifted flour.
Reduce the heat and cook for a couple of minutes, stirring intensively, until the dough is easily separated from the walls. Let the dough cool down a little, 5 minutes, and add one egg at a time, carefully kneading the dough.
Fill the cooking bag with dough and place the small buns on a baking sheet covered with parchment paper. Bake at 180 gr. for 20 minutes. In ready-made profiteroles, make small punctures so that hot steam comes out, let them cool down and use them for their intended purpose.
Reduce the heat and cook for a couple of minutes, stirring intensively, until the dough is easily separated from the walls. Let the dough cool down a little, 5 minutes, and add one egg at a time, carefully kneading the dough.
Fill the cooking bag with dough and place the small buns on a baking sheet covered with parchment paper. Bake at 180 gr. for 20 minutes. In ready-made profiteroles, make small punctures so that hot steam comes out, let them cool down and use them for their intended purpose.
Caloric content of the products possible in the composition of 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
