Dessert profiteroles profiteroles eateries

Description

The day of my birthday April 9. This year it coincided with the beginning of the last week of fasting, so the celebration took on Easter. Was on my holiday table and curd Easter, and Easter cakes and Easter eggs and a kebab (well where without it), but for snacks and dessert, I made profiteroles. This dessert I read in the magazine "Love to cook" ice cream "spied" Yulia Vysotskaya.

Ingredients

Flour

125 g
Water

250 ml
Butter

100 g
Salt
Chicken egg

5 piece
Milk

100 ml
Cocoa powder

3 Tbsp
Sugar

6 Tbsp
Starch

1 piece
Sour cream

400 g
Lemon juice

2 Tbsp
Salmon

Cooking

Let's start with the ice cream. As I wrote, this ice cream is I "pulled" the Yulia Vysotskaya. Plus it is that it's relatively low in calories. There is no cream, no eggs, and the fat content depends on the fat content of the cream. Yes, and I put a bit of sugar. And it freezes for 2 hours. Disadvantage of this cream is that if it is too long in the freezer, it becomes too hard. In short, let's get started. In sour cream add 3 tablespoons of sugar.

Whisk to dissolve the sugar.

Add lemon juice and beat again. This whole process takes 10-15 minutes.

Put the future of the ice cream in the freezer for 2 hours for gelation.

Now prepare the profiteroles. Bring the water to a boil, podsalvage, dissolve in it the butter (or margarine), add flour, stirring constantly, making dough. The dough is slightly cool and beat in eggs one by one, stirring until smooth dough. If anyone is interested in step-by-step photos of this process, see here - http://www.povarenok .ru/recipes/show/629 21 or here http://www.povarenok .ru/recipes/show/637 90/

Spread on a baking sheet moistened with water coffee spoon.

Bake for 20-25 minutes about 180-200 degrees.

While puffs bake, prepare the chocolate sauce. Cast a little milk in a coffee Cup. In the rest, add cocoa and remaining sugar, mix well and put it on the stove. When it boils, cook for 5 minutes.