Description
Small, light, delicate profiteroles from France ; -)
Ingredients
-
Water
120 ml
-
Butter
50 g
-
Salt
-
Sugar
-
Flour
80 g
-
Yolk egg
4 piece
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Milk
1 cup
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Starch
0.5 Tbsp
-
Cheese
150 g
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Dill
1 piece
-
Salt
-
Black pepper
Cooking
Water with butter and bring to boil.
Pour the sifted flour, add a pinch of salt and sugar. Stir without removing the skillet from the heat until the dough begins to easily separate from the sides of the dish.
Remove from heat and, continuing to stir, one by one add yolks.
Put the dough in a pastry bag and deposited round the profiteroles on a baking tray lined with parchment, at a distance of 4-5 cm from each other. Bake for 15 minutes at 180°C. Cool on a wire rack.
Dill chop. Whisk together milk, starch, flour, dill and cheese, season to taste with salt and pepper. Cheese cream shift into a pastry bag. Incision on the side ready profiteroles and fill them with the cream.
BON APPETIT!!! =)
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