Profiteroles with Boiled Condensed Milk Cream
Light choux pastry puffs filled with a rich cream, a showstopping treat for tea time.
Ingredients
- flour 200 g
- eggs 4 pcs
- butter 150 g
- water 250 ml
- boiled condensed milk 397 g
We add only what we sell. The rest is up to you.
Method
- Bring the water with half the butter and a pinch of salt to a boil.
- Add the flour and stir vigorously over heat until the dough forms a smooth ball.
- Let the dough cool slightly, then beat in the eggs one at a time, mixing thoroughly after each.
- Pipe small mounds of dough onto a lined baking sheet and bake until golden and puffed up.
- Whip the remaining softened butter with the boiled condensed milk into a fluffy cream.
- Cut the cooled profiteroles in half and fill with the cream.
