The most widespread option of a stuffing for these tiny cakes from custard paste - boiled condensed milk or oil cream. But as on the street the sun with might and main scorches, let's fill them with creamy ice cream and we decorate a chocolate cover!
It is required to you
- On 12 profiteroles:
- Dough:
- - 0.5 cups of water;
- - 50 g of a desi;
- - 0.5 tsps of sugar;
- - salt pinch;
- - 2 eggs;
- - 0.5 cups of flour.
- Cream:
- - 100 g of cream for beating;
- - 0.5 tablespoons of a desi;
- - 100 g of chocolate;
- - vanillin pinch.
- Stuffing:
- - 500 g of vanilla ice cream.
Instruction
1. Put an oven on a warming up to 190 degrees and prepare a baking tray, having covered it baking or parchment paper.
2. Lay out the desi cut on pieces in a thick-walled pan. Put on fire and wait until oil on disperses. Pour a half-glass of water, add salt and sugar and wait until mix begins to boil.
3. Pour flour and prepare, stirring slowly with a wooden rake until it absorbs all liquid.
4. Shift weight from a pan in the combine and begin to shake up, one behind another adding some egg. Shift mix in the confectionery syringe and with its help spread dough on a baking tray, forming high and round ""small groups"". Send to the hot furnace to a quarter of hour, and then reduce oven temperature to 180 degrees and bake about 20 more minutes until preparations become high and golden. Don't open a furnace door at all, otherwise products will settle!
5. In a saucepan mix heavy cream and butter. Bring to the boil and remove from a plate, add the chocolate broken on pieces and vanilla. You can take chocolate both dark, and dairy - to taste. Mix until chocolate is dissolved and mix won't become uniform.
6. Fill profiteroles with creamy ice cream and dip everyone in chocolate cream. Immediately give to a table.