Profiteroles. Bulletproof recipe.


Flour- 1 cup.

Butter- 100g

Water- 1 cup

Salt- 1/4 teaspoon.

Eggs- 4


Heat the water with salt and butter, when it gets to the boiling point, take it off the heat and immediately add flour.

Mix well, add egg one by one, or do so in a mixer.

Heat an ove to 200C

Line a baking tray with parchment paper and little oil.

Arrange profiteroles on a tray with a help of two spoons. Keep in mind they will triple in size, so make sure, leave space between them.

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Bake profiteroles at 200C for 10 minutes, then reduce the temperature to 180C and bake them for a further 15 minutes.

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Let them cool completely an fill with your favourite cream.

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