Ingredients:
for the dough:
salted butter – 100 g
wheat flour – 200 g
chicken egg – 4 pcs.
for the filling:
soft cheese – 2 packages
cream 30% – 1 pc.
milk chocolate – 15 g
powdered sugar – 2 teaspoons
for decoration:
powdered sugar – 100 g
milk or water – 15 ml
fresh or frozen raspberries – a few berries
blueberries – 50 g
cocoa beans in chocolate or pecan nuts – 3 pcs.
Preparation:
Step 1.
Put the butter in a saucepan, add 250 ml of water and bring to a boil, all the butter should melt. Instead of salted oil, you can use ordinary oil by simply adding a pinch of salt to the water.
Step 2.
Pour the flour into the boiling liquid and stir well, without removing it from the heat, so that the flour boils and sticks together into a uniform lump. Transfer the dough to another container and leave to cool.
Step 3.
Break the eggs into a bowl and lightly beat them with a fork until smooth. Check the temperature of the brewed dough – it should be comfortable for your hands, not scorching. Add about a third of the egg mixture to the batter and mix until smooth. Add the eggs in batches, mixing each time. The dough of the right consistency falls off the spatula in one piece if you shake it. If the dough is thick, add a little warm milk.
Step 4.
Line a baking sheet with baking paper. Transfer the dough to a cooking syringe and make three rings with a diameter of 7-8 cm, three rings with a diameter of 5-6 cm and three balls with a diameter of 3 cm. You can spread the dough simply with a spoon, smoothing out the irregularities with a wet finger. Leave 3-4 cm between the profiteroles, they will increase in size during baking.
Delicious!