Small profiteroles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre of water, fat and salt to the boil briefly in a saucepan. Add the flour at once while stirring and stir until the dough comes off the bottom of the pot as a lump. Remove from the heat and immediately stir in 1 egg.

2. 2

   Put the dough in a bowl. Stir the remaining eggs one by one into the dough until it is smooth. Let the dough rest for about 30 minutes. Pour into a piping bag with a star-shaped spout and squirt walnut-sized tuffs onto a baking tray lined with baking paper.

3. 3

   Bake in the preheated oven (electric oven: 200-225°C/ gas: level 3-4) for approx. 15 minutes without opening the oven. Spray and bake the rest of the dough as well. Take out the cream puffs and press a small hole in from below.

4. 4

   Soak gelatine in cold water. Wash, clean and puree the strawberries. Season to taste with sugar. Squeeze the gelatine, dissolve at low heat, stir into the puree and refrigerate. Whip the cream until stiff and fold in as soon as the puree begins to set.

5. 5

   Pour the strawberry cream into a piping bag with perforated spout and squirt into the profiteroles. Stir icing sugar with water until smooth and colour pink with red currant juice. Cover the profiteroles with the mixture and allow to set.

6. 6

   Arrange profiteroles with whole strawberries and lemon balm leaves. Makes about 25 pieces.