Water brought to a boil, add the butter, salt and sugar. As soon as the butter has melted, add flour and proverjaem 5 min., stirring constantly. The dough is cooled and gradually introduce raw eggs, until a homogeneous mass. We shift the dough in a pastry bag with a round nozzle and otkryvaem on the sheet in the form of small buttons. The distance between them should be 2 cm Bake for 20-25 minutes at 200-210 °C. As is the cream: Separate the egg yolks from the whites. Beat the yolks with sugar. Boil the milk, cool it, and drop into it the yolks and, stirring, heat on a water bath until thick mass. Then beat the protein and add mass. Whip cream with vanilla and add to the already cold ground.

On each profiterole make the cut, as if cutting a lid, and a spoon to put the cream out there. Sprinkle with powdered sugar.