Sweet profiteroles with cream filling

Such work of art is additionally decorated with caramel threads, candied fruit and flowers.

milk / water 250 ml
flour 125 g
Butter 100 g
eggs 2 pcs.

for cream:

cream 33% 300 ml
powdered sugar 30 g

Mix the sifted wheat flour, a glass of water or milk, a soft butter. Stir the mixture and put on a weak fire. Warm up, stirring, until the dough is brewed into a tight lump. Allow to cool slightly and add eggs one by one, mix well, you can do this with a mixer.

Cover the pan with paper for baking. Place the dough in a culinary syringe or sack and put small cakes on a baking tray. The oven for 20 to 25 minutes at a temperature of 200 degrees. Cakes should rise and form cavities. Separately whip the cream with sugar powder, fill a culinary bag or syringe with a mass and fill the cakes from the inside. Sweet profiteroles with cream filling are ready.