Description
Who doesn't love profiteroles and éclairs)) They are incredible for both sweet dishes and snacks)
Ingredients
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Milk
125 ml
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Water
125 ml
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Butter
100 g
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Salt
0.5 tsp
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Sugar
1 tsp
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Flour
150 g
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Chicken egg
4 piece
Cooking
In a saucepan, mix the milk with water, butter, salt and sugar. Put on low heat. Bring to a boil and immediately remove from heat.
In hot milk to fall asleep flour and mix thoroughly with a wooden spoon.
Put the saucepan on medium heat and stir for another minute so that the dough is to dry, and then place it into a bowl.
When the dough has cooled enough that you can touch not burning, add the eggs one at a time, beating well with a wooden spoon.
Should have a smooth shiny dough falling from the spoon wide ribbon.
To bake the puffs, put dough into a pastry bag or a package of puff and cut off area 1 cm diameter Can be laid out with a teaspoon. Dough balls have a little crush, so that the tails do not burn, they can crush dampened finger.
Bake the balls at 180 degrees for 15-20 minutes. Until Golden brown. They should be crispy on the outside and soft on the inside.
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